This section is from the book "The New Cookery", by Lenna Frances Cooper. Also available from Amazon: The New Cookery.
1 pound protose.
1 pound nuttolene.
2 tablespoons lemon juice 1 tablespoon grated onion 1 teaspoon salt.
3/4 cup water 1/2 teaspoon salt 1/2 teaspoon sage 1/2 teaspoon celery salt.
1 pint stale bread crumbs.
Mince the protose and nuttolene and add the lemon juice, grated onion and salt. Make a dressing of the remaining ingredients. To make the dressing, pour the cold water over the stale bread crumbs and let stand a few minutes. Squeeze the crumbs to free them from any excess of water and add the seasonings. Beat the egg and add to the bread mixture.
Spread one-half the protose mixture in the bottom of a well buttered bread pan, add the dressing, and lastly the remainder of the protose mixture on top. Moisten the top slightly with a little cream, then place in a moderate oven and bake about 30 minutes. When well browned, remove from the oven, turn upside down on a platter and cover with a moist cloth. When loosened, remove the pan. Garnish the loaf with parsley and serve with Creole Sauce.
Mix 1/2 pound of the nuttolene with 2 tablespoons butter; set this aside to be used later. To prepare the Vegetable Gelatine see General Dirctions for the Use of Vegetable Gelatine. Cook in the boiling water. Mince the pro:
1 pound nuttolene 4 teaspoons Savora 1/2 teaspoon salt.
1/4 pound protose 1 tablespoon onion juice 1/3 box Vegetable Gelatine 1 cup boiling water.
3 tablespoons butter tose and mix with all of the other ingredients. Set on ice and when cold, cover with the nuttolene and butter; cut in slices and serve with a garnish of parsley, and if desired, with sliced, hard-boiled egg yolks.
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