e staff of life;" in all ages and countries farinaceous
foods have formed the bulk of man's sustenance; under this general term
we include macaroni, which contains more gluten than bread and
consequently is more nourishing, the different wheat flours, oat and
barley meal, pearl barley, peas, beans, and lentils; the latter are the
nearest article to meat in point of nourishment, containing heat-food in
quantity nearly equal to wheat, and twice as much flesh food. Lentils
have been used for food in older countries from time immemorial, and it
is quite time that we should become acquainted with their merits; a
lentil soup is given in the second chapter, and in this we append some
excellent directions for cooking this invaluable food. One quart of
lentils when cooked will make four pounds 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. There is no
reason why, with judicious seasoning, the "dinner of herbs" should lack
the gustatory enjoyment which is popularly supposed to belong to the
repast furnished by the "stalled ox;" especially if we are economical
enough to save towards making it any pot-liquor, or cold meat gravy or
drippings, which are left from a feast-day.

175. =Potato Soup.=--Slice six onions, fry them brown with two ounces of
drippings, then add two ounces of flour and brown it; add four quarts of
boiling water, and stir till the soup boils; season with a level
tablespoonful of salt, half a saltspoonful of pepper; add one quart of
potatoes peeled and cut fine, and boil all until they are tender; then
stir in four ounces of oatmeal mixed smooth with a pint of cold water,
and boil fifteen minutes; this soup should be stirred often enough to
prevent burning; when it is nearly done mix together off the fire one
ounce each of butter and flour, and stir them into the soup; when it
boils up pass through a sieve with a wooden spoon, and serve hot with
plenty of bread.

176. =Scotch Crowdie.=--Boil one pound of oatmeal one hour in four quarts
of any kind of pot-liquor, stirring often enough to prevent burning;
season with one tablespoonful of salt, a level saltspoonful of pepper,
one ounce of butter, and serve with plenty of bread.

177. =Peas-pudding.=--Soak three pints of dried peas in cold water over
night; tie them loosely in a clean cl