water, butter (size of walnut), 1 teaspoon lemon
juice.

Use either the red Egyptian, or the green German lentils. Wash well in
several waters, drain, and put to soak overnight in the water. Use this
same water for cooking. Cook very slowly until the lentils are soft and
dry. They should just absorb the quantity of water given. (If cooked too
quickly it may be necessary to add a little more.) A little thyme or herb
powder may be cooked with the lentils, if liked. When done, drain off any
superfluous water, add the butter and the lemon juice, shake over the fire
until hot. Serve with baked potatoes and tomato sauce.

9. LENTIL PASTE.

1/2 pint red lentils, 1/2 pint bread-crumbs, 2 ozs. butter or 1-1/2 oz.
nutter, 2 teaspoons lemon juice, 1/2 a nutmeg.

Well wash the lentils and place on the fire with just enough water to
cover them. Simmer gently until quite soft. Add the butter, lemon juice,
nutmeg, and bread-crumbs. Stir well, heat to boiling point, and cook for
10 minutes. Put in jars, and when cold pour some melted butter or nutter
on the top. Tomato juice may be used in place of the lemon juice if
preferred.

10. LENTIL AND LEEK PIE.

2 cups lentils, 12 small leeks, 4 cups water, short crust.

Put the lentils, water, and leeks, finely shredded, into a covered jar or
basin. Bake in a slow oven until done. Put into a greased pie-dish and
cover with short crust. (If lentils are very dry, add a little more
water.) Bake. Serve with boiled potatoes, brown gravy, and any vegetable
in season, except spinach or artichokes.

11. LENTIL RISSOLES.

1 teacup red lentils, 2 teacups bread-crumbs, or 1 teacup kornules,
cornflour or egg, 1-1/2 teacups water, 4 medium-sized onions, 1 grated
lemon rind, 2 teaspoons mixed herbs.

Cook the lentils slowly in a saucepan with the water until they are soft
and dry. Steam the onions. If Kornules are used, add as much boiling water
to them as they will only just absorb. If bread-crumbs are used, do not
moisten them. Add the grated yellow part of the lemon rind and the herbs.
Mix all the ingredients well together and slightly moisten with rather
less than a tablespoonful of water in which is dissolved a teaspoonful of
raw cornflour. This is important, as it takes the place of egg for binding
purposes. Shape into round, flat rissoles, roll in white flour, and fry in
boiling oil or fat until a golden-brown colour.

A beaten egg may be used for binding in place of the cornflou