ds of hearty food. There are two
varieties in market; the small flat brown seed, called lentils _a la
reine_; and a larger kind, about the size of peas, and of a greenish
color; both sorts are equally well flavored and nutritious; they cost
ten cents a pound, and can be bought at general groceries. The seed of
the lentil tare, commonly cultivated in France and Germany as an article
of food, ranks nearly as high as meat as a valuable food, being capable
of sustaining life and vigor for a long time; this vegetable is
gradually becoming known in this country, from the use of it by our
French and German citizens; and from its nutritive value it deserves to
rank as high as our favorite New England Beans.

=Lentils boiled plain.=--Wash one pound, or one full pint of lentils,
(cost ten cents,) well in cold water, put them over the fire, in three
quarts of cold water with one ounce of drippings, one tablespoonful of
salt, and a saltspoonful of pepper, (cost about one cent,) and boil
slowly until tender, that is about three hours; drain off the little
water which remains, add to the lentils one ounce of butter, a
tablespoonful of chopped parsley, a teaspoonful of sugar, and a little
more salt and pepper if required, (cost about three cents,) and serve
them hot. Always save the water in which they are boiled; with the
addition of a little thickening and seasoning, it makes a very
nourishing soup.

=Stewed Lentils.=--Put a pint of plain boiled lentils into a sauce pan,
cover them with any kind of pot-liquor, add one ounce of chopped onion,
two ounces of drippings, quarter of an ounce of chopped parsley, and
stew gently for twenty minutes; serve hot. This dish costs about ten
cents.

=Fried Lentils.=--Fry one ounce of chopped onion brown in two ounces of
drippings, add one pint of plain boiled lentils, see if they are
properly seasoned, and brown them well; serve hot. This dish costs about
ten cents, and is very good, and as nutritious as meat.

=Maize, or Indian Corn Meal.=--This native product is a strong and
nutritious food, and very economical; in addition to the ordinary
hasty-pudding, or mush, it can be cooked with a little pot-liquor, meat,
or cheese, so as to be both good and wholesome. Below are some excellent
receipts for cooking it.

=Polenta.=--Boil one pound of yellow Indian meal, (cost four cents,) for
half an hour, in two quarts of pot-liquor or boiling water, salted to
taste, with one ounce of fat, stirring it