Cookery for every household

631. Lentil Souffl6 4 pt. lentil puree. I 1 table-sp. tomato puree. 2 or 3 eggs. I Seasoning. Make the lentil puree by rubbing some wellcooked lentils through a sieve. The puree must not be too thin, but should just drop easily from the spoon. Put it into a basin and stir in the yolks of eggs. Add a little tomato puree or sauce to flavour, and season with pepper and salt. Then beat up the whites of the eggs to a stiff froth and mix them in very lightly at the last. Pour the mixture into a greased souffle dish, not more than half filling it, and bake in a moderate oven until well risen and firm to the touch. Serve at once. Time to bake, 20 to 30 minutes. Sufficient for 4 or 5 persons. Probable cost, 6 d. Dried Peas We have dried peas in two forms, the whole green pea and the split pea, which has had the outer skin removed. They are both very valuable articles of food on account of their low price and the amount of nourishment they contain ; but they must be well cooked to make them digestible, and previous soaking is a necessity. Dried green peas may be served as a vegetable instead of fresh green peas, what are called the marrow fat peas being the best to choose for this purpose ; or a few of them may be put into a broth or stew that requires long cooking. They are also good made into a puree (see below), when they may be served as an accompaniment to meat and especially fat meat or salt meat ; while the puree thinned down with milk or water makes an excellent soup. Split peas are more used for soup than for any other purpose, also for pease pudding, which is a favourite accompaniment to boiled pork ; they can also be cooked according to any of the recipes given for cooking lentils. 632. Dried Green Peas, To Cook | pt. dried green peas. 1 onion. Salt, pepper. 3 or 4 cloves. A bunch of herbs. 2 table-sps. stock or cream. 1 oz. butter. £ tea-sp. sugar. The dried green peas make a very good winter vegetable when fresh peas are not obtainable. Soak them first from 12 to 18 hours in cold water, then drain and rinse them in fresh cold water. Put the peas into a saucepan, well cover them with cold water and bring them slowly to the boil. Add an onion stuck with 3 or 4 cloves and a small bunch of herbs, and continue the cooking until the peas are quite tender. More water must be added from time to time if the peas become too dry. Drain them when ready and remove the onion and herbs. Return the peas to the saucepan, mix in the butter and sugar, season to taste, and add 1 or 2 table-spoonfuls of good stock or cream to moisten. Serve at once in a hot vegetable dish. Note. — A little ham or bacon, cut in dice and fried until crisp, may be added to the peas at the last and this will make a good supper dish. Time to cook, 2 to 3 hours. Sufficient for 4 or 5 persons. Probable cost, 5 d. 633. Dried Green Pea Pur6e Prepare and cook some dried green peas as in last recipe. After draining, rub the peas through a wire sieve, using some of the water in which they were cooked to moisten them. Return the puree to the saucepan, add a piece of butter or some good beef dripping and season to taste. If the puree is too thick, thin it down with a little hot milk or stock. Serve in a hot vegetable dish. Note. — This makes a very good accompaniment to salt meat. 634. Green Peas and Spaghetti