Cookery for every household

Either the red or green lentils may be used. Wash them very carefully in several waters, and if time permits allow them to soak for several hours in cold water to cover them. Then pour off the water and put the lentils into a saucepan with 1 pint fresh cold water, a small onion stuck with cloves, and a bunch of herbs. Cover the saucepan and allow the lentils to cook slowly until they are tender, from 1| to 2 hours. More water may require to be added from time to time, but no more than is necessary to cook them should be used, and by the time the lentils are ready this should all be absorbed. A very good way of cooking lentils is in a double saucepan or in a covered jar or saucepan in the oven, but longer time must be allowed. When the lentils are ready, remove the onion and herbs, mix in the butter or other fat, and season to taste with pepper, salt, and a little lemon juice. Serve very hot garnished with sippets of toast, or with a border of rice or potatoes round. Sufficient for 3 or 4 persons. Probable cost, 3d. 623. Baked Lentils Cook and prepare the lentils as in last recipe, then put them in a buttered dish with a sprinkling of bread-crumbs or grated cheese on the top. Lay on a few small pieces of butter and bake in tho oven until nicely browned. 624. Curried Lentils 2 tea-cupfuls cooked lentils. 1 table-sp. butter or fat. 2 table-sps. chopped onion. 1 tea-sp. curry powder-. 2 table-sps. chopped apple. 1 tea-sp. lemon juice. Salt, pepper. 2 table-sps. stock or gravy. Boiled rice. Cook the lentils as directed in Recipe 622, and drain off any remaining water. Melt the fat in a email stewpan, put in the apple and onion rather finely chopped, and fry them slowly until a light brown colour. Then mix in the curry powder, using more or less according to taste and the strength of the ingredients. Add the lentils and seasoning and cook all together from 10 to 15 minutes, adding the stock to moisten if necessary. Serve with some nicely boiled rice, either as a border round the dish, or separately. Sufficient for 3 or 4 persons. Probable cost, 6 d. 625. Lentil Pudding Make in the same way as pease pudding (see Recipe 635), using lentils instead of split peas. It will not require quite so long to cook. 626. Lentil Pur6e 4 pt. lentils. 1 pt. cold water. 1 onion. A bunch of herbs. (Pur6e de Lentilles) 1 or 2 oz. butter or dripping. Seasoning. A little milk or stock. 1 tea-sp.chopped parsley Wash the lentils in several waters, then put them in a basin with the pint of fresh cold water. Cover the basin with a plate and stand overnight. Next day turn the lentils with the water in which they were soaked into a saucepan, add the onion cut in pieces, and simmer slowly until quite soft and pulpy, stirring occasionally with a wooden spoon. Then rub as much as possible through a wire sieve and return the puree to a clean saucepan to reheat. Add the butter or dripping and season to taste with pepper, salt, and a few drops of lemon juice. If too thick, thin down to the desired consistency with milk or stock. Serve very hot and sprinkle the chopped parsley over. Note. — This is one of the most digestible ways of serving lentils. If time and labour have to be economised, mash the lentils in the saucepan instead of sieving.