Tried favourites cookery book

Trim off root and outer skin, wasting as little as possible; cut off top leafy part, so that all are one length. Throw in boiling salted water, and boil rapidly 1/2 hour. If very young, rather less time ; if full-grown, rather more. Drain well, and serve on toast with melted butter over. If leeks are very small, tie in a bunch before putting to boil. Lentils, Dahl. i pint Egyptian Lentils, 1 Onion, 1 teaspoonful Curry, 1 oz. Butter, 1 oz. Dripping, i teaspoonful Sugar. Wash lentils well and let them soak all night ; strain them. Fry the onion (sliced) to a nice brown in the dripping. In a saucepan put the lentils to them, with enough water to cover them, and let them boil f hour, stirring occasionally. When quite soft and smooth, let the water dry off, then mix in the curry powdei', sugar, and butter, and serve hot. They should be the consistency of mashed potatoes. Lentils, Indian Dahl. 1 teacupful each of Lentils, Milk, and Water, 1 teaspoonful Curry Powder, 1 Small Onion, Lemon Juice, 1/2 oz. Butter, Pepper and Salt to taste. Lentils well washed, and soaked 12 hours in milk. Melt butter in pan. Fry onion pale brown ; sprinkle curry powder, and fry a little (use iron spoon, and keep off fire). Add the milk and water, and stir till it boils. Then simmer 2 hours, stirring frequently ; add lemon juice just before serving. Pile on flat dish, marking neatly with fork. Decorate with parsley or serve with rice. Stewed Lettuce. 6 or 7 Lettuces, 1 oz. Butter, 1 tablespoonful Lemon Juice, Pepper. Trim away all outer leaves and stalks (which are bitter), wash • carefully and boil in plenty water for 20 or 30 minutes. Drain and press well. Chop lightly. Put in clean pan with butter and lemon juice, and toss till quite hot. Serve with croutons of toast. A nice way of Cooking: Vegetable Marrow. Pare and cut in quarters, remove pulp, lay pieces in pie-dish, nearly cover with milk, and simmer till marrow is tender. Add a piece of butter, thicken with flour, add a little salt, and allow to boil up again in oven. Vegetable Marrow, au Gratin. Semi-boil a couple of marrows, quarter them lengthwise; drain thoroughly, and place upon a well-buttered dish, previously nibbed with a slice of shallot or garlic. Sprinkle over well with grated Parmesan cheese; pepper and salt, and a little grated nutmeg. Lay small pieces of butter here and there; dust over plentifully with bread crumbs. Bake 20 minutes, and sei've quite hot in the original dish. Vegetable Marrow, Stuffed. 1 large Vegetable Marrow, 2 large Onions, 1 teaspoonfiil of Sage, a breakfastcupful soaked Oread, 1 oz. of Butter, 1 egg, Pepper and Salt to taste. Trim the marrow, cut in halves lengthwise, take out the seeds ; parboil the onion, and chop it line; mix it with the bread, sage, butter, pepper, and salt. Fill the marrow witli tlie mixture, put botli halves together ; brush liutter over them, and bake 1 hour. This is excellent; some vegetarians call it “vegetable Roast duck.” Mushrooms. To distinguish mushrooms from poisonous fungi, sprinkle a little salt on the spongy part, or gills. If they turn yellow they are poisonous ; if black, they are wholesome. Or peel an onion and put it with the fungi while being cooked. If tiie onion remains white, eat with, confidence ; but if it turns black, it is not fit to eat.