pottage," but I think it must be more elaborate than that set before the
hungry hunter.

One pint lentils and 2 quarts water boiled 2-1/2 hours, then add 1/2 lb.
onions, 2 lbs. tomatoes, a little thyme and parsley. Cook all together 3/4
hour longer and add 3 oz. butter and 1 oz. grated cheese just before
serving.


Dahl.

Wash well 1/2 lb. rice and allow to swell and soften in just as much water
or stock as it will absorb. Cook 1/2 lb. red lentils with stock or water,
some grated onion, pinch herbs, little curry powder, and any other seasoning
to taste. Make a border of the rice, pile the lentils high in the centre,
and garnish with slices of hard-boiled eggs. The lentils are best steamed,
as they can thus be thoroughly cooked without becoming mushy or burnt.


Mushroom and Tomato Pie.

For a fair-sized pie get 3/4 lb. medium-sized flap mushrooms, the meadow
ones are best, and 1 lb. good firm tomatoes, remove the stalks from the
mushrooms and wipe with a piece of clean flannel dipped in oatmeal or salt.
Unless very dirty, it is best not to wash them, as that somewhat spoils the
flavour. Pare and put a layer in pie-dish, along with slices of tomato,
pared and free from seeds. Put a little bit of butter on each, dust with
salt and pepper, and repeat till the dish is heaped up. Cover with a good,
rough puff paste, and bake till the paste is ready, about an hour. No water
should be put in, but the trimmings of the mushrooms and tomatoes should be