"DAL," AN INDIAN I^NTIL.— Sift, pick, and wash V^ lb.
Dal. Chop fine a small onion, and fry it in a piece of butter the
size of a walnut, add the washed Dal, ^ pt. of water, and a level
teaspoon of salt. Let all boil up quickly, then set back to boil
gently for J^ an hr. longer. Stir occasionally. Send to table in a
400 VEGETABLES
vegetable dish, and at the same time, in a similar dish, serve plain
boiled rice, light and dry, the grains, soft, yet each one separate.
^ lb. Dal, and ^ Vb. rice are enough for two persons. Total cost,
4yi cents. — Mrs. Chas. A. Nelson, 4860 Kenmore Ave., Chicago, 111.
LENTILS — EGYPTIAN STYLE.— Wash 2 cups of lentils✪ Lentils,
soak them 10 or 12 hrs., and drain them before using. Put them
into boiling water, and cook until tender, which will be in about an
hr., then drain again. Put 2 tablespoons of butter into a saucepan,
and when melted, add 1 large onion, finely chopped; cook over a
very slow fire for 10 minutes, tlhen add the lentils, and 2 scant cups
of boiled rice, and stir all together with a large fork until very hot;
dredge well with salt and pepper before serving. — Mrs. F. S. Oli-
ver, 6246 Kenmore Ave., Chicago, 111.
GERMAN LENTILS.— Cover 2 cups of lentils with cold wa-
ter and let them soak 10 or 12 hrs.; drain, and put them in boiling
salted water, with 1 leek, or 1 onion, and let them cook for an hr.,
or until tender, but not broken. Put 2 tablespoons of butter in a
frying-pan, and when melted, stir into it 2 tablespoons of flour, and
let brown; then add 2 finely chopped onions, 2 or 3 tablespoons of
vinegar✪ German Lentils, and 2 tablespoons of the water in which the lentils were
boiled. Mix this sauce with the drained lentils, put them in a
double boiler, with salt, pepper, and a dash of nutmeg, and serve
after they have steamed slowly for 15 minutes. — Mrs. A. A. Olson,
5760 Wentworth Ave., Chicago, 111.
LENTILS WITH PEANUTS.— Make a puree of lentils, and
to each cup of lentils add 1 tablespoon of peanuts✪ Lentils with Peanuts (the lentils and
peanuts previously put through the grinder). Season to taste. —
Mrs. C. Carson, 205 S. 5th Ave., Maywood, 111.
BAKED DRIED APPLES.--Take dried or evaporated apples
and soak in water for 12 hrs., and bake in a moderate oven, with
sweet cider✪ Baked Dried Apples. — Mrs. C. Carson, 205 S. 5th Ave., Maywood, 111.
LENTIL PIE. — Put 1 tablespoon of butter in a saucepan, and
when melted, add to it 1 finely chopped, onion, and let this fry slow-
ly for 10 minutes; then add 2 cups of boiled German or Egyptian
lentils, and l4 cup of brown, or German sauce, and w<hen heated
through, pile into a deep dish; dredge with pepper and salt, cover
with pie-crust, and bake in the oven till brown. — Mrs. Andrew Par-
ker, 6421 Ellis Ave., Chicago, 111.
COOK COUNTY COOK BOOK 401
LENTIL AND CAULIFLOWER PIE.— Butter a pie-dish and
line with y2 lentil paste. Skin and slice ^ lb. tomatoes, and sprin-
kle with teaspoon salt, ^ teaspoon pepper, 5^ teaspoon sugar.
Put the cold cooked cauliflower and tomato into the pie-dish in
layers. Cover with lentil paste, and smooth it over with a knife.
Put the rest of tne paste into a bag with a rose forcer, and
decorate the pie. Bake for J/^ an hr. Serve with lentil sauce.
— Mrs. A. C. Christy, Glen View, 111. ✪ Lentil Paste
Page 275 · 9 recipe records on this page
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
"DAL," AN INDIAN LENTIL.— Sift, pick, and wash V^ lb. Dal. Chop fine a small onion, and fry it in a piece of butter the size of a walnut, add the washed Dal, ^ pt. of water, and a level teaspoon of salt. Let all boil up quickly, then set back to boil gently for J^ an hr. longer. Stir occasionally. Send to table in a
vegetable dish, and at the same time, in a similar dish, serve plain boiled rice, light and dry, the grains, soft, yet each one separate. ^ lb. Dal, and ^ Vb. rice are enough for two persons. Total cost, 4yi cents. — Mrs. Chas. A. Nelson, 4860 Kenmore Ave., Chicago, 111.
LENTILS — EGYPTIAN STYLE.— Wash 2 cups of lentils, soak them 10 or 12 hrs., and drain them before using. Put them into boiling water, and cook until tender, which will be in about an hr., then drain again. Put 2 tablespoons of butter into a saucepan, and when melted, add 1 large onion, finely chopped; cook over a very slow fire for 10 minutes, then add the lentils, and 2 scant cups of boiled rice, and stir all together with a large fork until very hot; dredge well with salt and pepper before serving. — Mrs. F. S. Oliver, 6246 Kenmore Ave., Chicago, 111.
GERMAN LENTILS.— Cover 2 cups of lentils with cold water and let them soak 10 or 12 hrs.; drain, and put them in boiling salted water, with 1 leek, or 1 onion, and let them cook for an hr., or until tender, but not broken. Put 2 tablespoons of butter in a frying-pan, and when melted, stir into it 2 tablespoons of flour, and let brown; then add 2 finely chopped onions, 2 or 3 tablespoons of vinegar, and 2 tablespoons of the water in which the lentils were boiled. Mix this sauce with the drained lentils, put them in a double boiler, with salt, pepper, and a dash of nutmeg, and serve after they have steamed slowly for 15 minutes. — Mrs. A. A. Olson, 5760 Wentworth Ave., Chicago, 111.
LENTILS WITH PEANUTS.— Make a puree of lentils, and to each cup of lentils add 1 tablespoon of peanuts (the lentils and peanuts previously put through the grinder). Season to taste. — Mrs. C. Carson, 205 S. 5th Ave., Maywood, 111.
BAKED DRIED APPLES.--Take dried or evaporated apples and soak in water for 12 hrs., and bake in a moderate oven, with sweet cider. — Mrs. C. Carson, 205 S. 5th Ave., Maywood, 111.
LENTIL PIE. — Put 1 tablespoon of butter in a saucepan, and when melted, add to it 1 finely chopped, onion, and let this fry slowly for 10 minutes; then add 2 cups of boiled German or Egyptian lentils, and l4 cup of brown, or German sauce, and when heated through, pile into a deep dish; dredge with pepper and salt, cover with pie-crust, and bake in the oven till brown. — Mrs. Andrew Parker, 6421 Ellis Ave., Chicago, 111.
LENTIL AND CAULIFLOWER PIE.— Butter a pie-dish and line with y2 lentil paste. Skin and slice ^ lb. tomatoes, and sprinkle with teaspoon salt, ^ teaspoon pepper, 5^ teaspoon sugar. Put the cold cooked cauliflower and tomato into the pie-dish in layers. Cover with lentil paste, and smooth it over with a knife. Put the rest of tne paste into a bag with a rose forcer, and decorate the pie. Bake for J/^ an hr. Serve with lentil sauce. — Mrs. A. C. Christy, Glen View, 111.
Records on this page
LentilsDal, an Indian LentilLentils - Egyptian StyleGerman LentilsLentil PieBoiled OkraLentils with PeanutsBaked Dried ApplesLentil Paste