This section is from the book "The New Cookery", by Lenna Frances Cooper. Also available from Amazon: The New Cookery.
1/2 can Protose.
1/2 can Nuttolene.
1/2 cup chopped onion.
Sauce made as follows:
1/2 cup strained tomato 3 tablespoons liquid cereal coffee.
1 1/2 tablespoons butter l 1/4 cups water 1 1/2 tablespoons flour.
1/2 teaspoon salt.
Cut the protose and nuttolene into 1/2 inch slices and each slice in half. Put the slices of protose in an oiled baking dish. Place on each slice of protose some of the onions. Press on top of this a slice of nuttolene. Make nuttolene to a nice brown. Crush the pine nuts slightly, by rolling them with a rolling pin. Add sage, salt, and celery salt, also the cold water. Soak the Vegetable Gelatine in warm water 20 minutes. Drain and put to cook in the boiling water. Let boil eight to ten minutes and strain into the mixture. Pour into individual bread tins, previously wet with cold water, and set aside to solidify. When ready to serve, turn out upon a platter and cut in thin slices. Garnish with parsley and slices of hard boiled egg.
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