Though they can be made up in a host of ways they are perhaps nicest as a
simple stew. When just cooked--and great care must be taken not to
_over_cook, for much of the substance, as well as the delicacy of
flavour, is lost if we do--have a saucepan with some shred onions, sweated
till tender, but not in the least coloured, in a little butter. Stir in a
spoonful of flour, and when smooth a gill of milk, or the stock from the
butter peas. Stir till it thickens and add the peas themselves, and any
extra seasoning required. See that all is quite hot, and serve garnished
with sippets of toast.


Brown Lentils

also furnish us with unlimited possibilities for new dishes. They are as
yet rather difficult to procure, but need only to be known to become very
popular. They somewhat resemble German lentils, but are much browner and
smaller. Being so small, extra trouble must be taken to see that they are
clean and free from grit. They can be used in place of German lentils for
any of the soups or savouries for which recipes are given. They cook very
quickly, and care must be taken with them also not to waste any of their
goodness up the chimney.


Toad-in-a-Hole.

Make the sausages the same as in previous recipe, only using brown lentils
instead of German lentils. Put in a buttered pie-dish and pour over the
following