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 cornflour, and the
rissoles may be dipped in egg and rolled in breadcrumbs before frying.
Serve hot with brown gravy or tomato sauce. Or cold with salad.


12. MACARONI AND TOMATO.