1 cup lentils, 1-1/2 cups 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.