Lentil Puree

1/2 pound lentils Egyptian or

German 1/4 pound Spanish onions 3 ounces carrots 2 sticks celery

1/2 ounce butter 1 quart cold water Pepper and salt 1/2 ounce flour 1/2 pint milk

1/4 pound turnips

Wash the lentils, and soak all night in the water. Prepare the vegetables, and cut them up. Cook for five minutes in the butter, add the lentils, the water in which they were soaked and salt. Bring to boiling point, skim, and simmer for two hours. Rub through a hair-sieve. Return to the saucepan, and bring to the boiling point. Mix the flour smoothly with the milk, add it to the soup, and cook for ten minutes. Season and serve.

Lentil Soup

1 cup dried lentils

2 teaspoons salt

1 tablespoon butter

1 tablespoon flour

1 tablespoon lemon juice 2 slices onion 1 small bay leaf 1 1/2 quarts water

Put the lentils, bay leaf and onion to boil in the water, and cook slowly for three hours or until tender. Then put through a colander. Rub the flour and butter together, and stir in a little of the soup; then add this to the whole of the mixture, and boil five minutes. Add the salt and lemon juice just before serving. This should make one quart of soup. If not, add water sufficient to make this quantity.

Cream Of Lentil Soup

1 cup dry lentils

3 cups water

3 tablespoons flour

3 tablespoons butter 2 cups milk 2 teaspoons salt

Soak the lentils for several hours in three cups of water. Cook two to three hours. When tender, rub through the colander, and, if necessary, add hot water sufficient to make one pint of puree. Make a white sauce of the butter, flour and milk, and add gradually to the lentil puree, reheat, salt and serve. This makes one quart.