The following recipes are from a cookbook by Mrs. E. E. Kellogg, titled Healthful Cookery, copyrighted 1904. I believe she was the sister-in-law or neice of J. H. Kellogg. I thought folks might find these vegetarian recipes from a century interesting. If you would like to try them, you will need to substitute some measures and some products. Protose was a meat substitute. Probably any kind of choplet or cutlet would substitute. Nutmeat of some brand would substitute for the Nuttolene. Nut butter? take you pick of peanut, almond, cashew or other nut butter. The book didn't specify what kind. I've left the recipes in the same form they were published in.

Flesh Food Substitutes
Protose Fricassee.--Add enough water to nearly cover three pounds of Protose cut into cubes. Stew slowly for an hour and a half, until nearly dry. Grate one onion into the Protose, and add the following dressing: Strain three cups of tomatoes, and stew for half an hour. Dilute one tablespoonful of Nut Butter. Stir this, and one tablespoonful of browned flour and two of white flour, into the tomatoes, and add the Protose. Serve with potato border or steamed rice, and garnish with parsley.

Nut Fricassee.--Take one small can each of Protose and Nuttolene, cut in rather small cubes. Mix well together. Four over the mixture a tomato dressing, and bake.

Fricassee of Protose.–1 pound Protose, 1 small onion, 2 or 3 sprigs parsley, 1 tablespoonful flour, 1 tablespoonful Nut Butter, 1 egg.

Cut the Protose from a pound can in halves. Place in a shallow stew-pan, with one small onion sliced, one carrot cut in quarters, and a few sprigs of parsley. Cover with water, and simmer for two hours. Drip the Protose, and place in a saucepan in which is a tablespoonful of Cocoanut Butter, mixed well with a tablespoonful of flour. To this add the stock in which the Protose was boiled. When ready to serve, add to this one egg yolk beaten with a tablespoonful of cream. Serve with rice or roasted rice as an accompaniment.

Protose with Tomato.--Just before serving stewed Protose add to it tomato in the proportion of one cup to the pound of Protose. Let it just boil up, add salt, and serve.

Protose Stew with Rice.--To each half pound of Protose, which has been cut into one-third-inch dice, take three slightly rounded tablespoonfuls of rice, well washed. Put them into one quart of boiling water, with a little salt, into the inner cup of a double boiler. Keep it boiling rapidly until the rice is tender, then set in the outer boiler, and stew until ready to serve. It may be served at any time after the rice is tender. Macaroni may be used instead of rice.

Soups

Lentil and Tomato Soup. 2 3/4 Cups of lentil pulp, I cup of strained tomato, I teaspoonful of Nut Butter, and 2 stalks of celery.
To these add sufficient water to make the soup of proper consistency. Heat to boiling, remove the celery, and add salt to season and one teaspoonful of browned flour rubbed to a paste with a little water. Boil for two or three minutes until the flour is cooked; then serve.

Tomato Soup.-Put one quart of tomatoes through a colander, add salt to taste, two tablespoonfuls of sugar, and a little Cocoanut or other Nut Butter; when hot, thicken with one heaping tablespoonful of flour. Serve hot.

Nut and Tomato Bisque Soup.1/4 cup Nut Butter, 1 cup tomato, 2 to 3 cups water.
Rub the butter smooth in the tomato. Add the water. Heat to boiling, and add salt to taste.

This recipe for browned flour is helpful. Today people call it destrinzing and usually do it in a skillet on the top of the stove which is faster. A cookbook I got from a lady at Uchee Pines 26 years ago gives the definition of desxtrinizing as "To apply heat to a dry food until the first step in the digestion of starch has taken place."

Browned Flour.--Take any good spring-wheat flour, and put it into a warm (not hot) oven, stir it often, to prevent lumping, until it is dried out. Then increasing the heat of the oven, stir the flour more often, and bring it to the degree of brownness desired. Be sure to brown it evenly. Do not let even a small portion of it become burned, for that will give a bitter flavor to the whole. No. 1 is of a delicate cream color, so light that one can hardly tell that it is browned at all except by comparing it with some that has not been in the oven. No. 2 is of a dark cream or light brown color. No. 3 is a light chestnut. It requires a very hot oven and constant watching and stirring for the last half hour to bring No. 3 to perfection. One will need to watch closely that it does not burn on the bottom of the pan as well as on the top. These browned flours will keep almost indefinitely in clean, dry receptacles.

Brown Onion Flavor.-- 2 medium-sized onions, sliced thin, 2 tablespoonfuls Browned Flour No. 3. Blend the flour with the water, add the onion, and cover well with boiling water. Simmer, adding water when necessary, until the onion is dissolved. Rub through a wire strainer. The mixture should now be thin enough to pour from a spoon readily, or of about the consistency of rather thick cream. This flavor can be kept for several days in a cool place. 'It takes the place of the onion fried in butter or other oil, which is used so much in ordinary cooking for flavoring soups and gravies, and has the advantage of being free from poisonous acids.

------------------
________________________
Even so come, Lord Jesus
Linda