Lentil Roast

1 cup cooked lentils

1 cup boiled rice

1 cup bread crumbs

pepper and salt

1 tbsp. butter

1 tbsp. Vegex

2 slices onion

Put lentils thro grinder or thro sieve, if preferred, add rice and crumbs. Cook butter, onion, and Vegex together and add with enough water or milk to make right consistency. Put in buttered dish and bake in moderate oven.

Serve with brown mushroom sauce

This may be made into croquettes.

Curried Lentils And Rice

Soak lentils over night, cook till tender. Drain (saving stock for soup). Place in dish and pour over them a curry sauce,

Serve with border of boiled rice.

Lentil Stew

Soak 1 cup lentils over night. Cook until tender. During last hour of cooking add 1/2 cup each of carrots and potatoes cut in dice, also 1 onion. Thicken with 1 tbsp. butter and 1 tbsp. flour rubbed together, add 1 tsp. Vegex. Season with salt and pepper. Serve with or without dumplings.

Savory Lentils And Rice

1 cup lentils

2 cups boiled rice

1 tbsp. minced onion

1 cup stewed tomatoes

1 tbsp. minced celery (or 1/4 tsp. celery salt)

sprinkle of sage

Prepare lentils as above, and cook till tender. Cook onion and celery in 1 tbsp. butter, then add drained lentils, salt to taste, add rice, tomatoes and sage. Let it boil up well, and serve with a sprinkling of parsley on top.

Lentil And Rice Patties

1 1/2 cups boiled rice

1 cup lentil puree

1 egg

1/4 cup cream

salt and sage to taste

Mix all ingredients and form into small cakes. Lay in greased pan, brush over with milk and bake on top grate of a hot oven until a light brown.

Serve with tomato or cream sauce

Lentil Pie

2 cups boiled lentils

l cup brown sauce

salt and pepper

2 hard boiled eggs

1 tbsp. butter

1 slice onion

Put butter in sauce pan, and fry onion in it. Remove onion, add lentils and brown sauce, and eggs cut in small pieces. Pour into buttered baking-dish, sprinkle with pepper and salt, cover with biscuit crust, and bake in oven until brown.

Biscuit Crust

Mix and sift 3 cups bread or whole wheat flour, or 1 1/2 cups each of white and whole wheat flour, 2 tbsp. baking powder, and 1 1/2 tsp. salt. Work in 3 tbsp. each butter and Crisco, using the tips of the fingers; then add 11/4 cups milk.

Egyptian Lentils

Egyptian lentils resemble split peas in appearance, but are smaller and much redder in color. They are hard to procure at present, but deserve to be more widely known and used, as their food value is high. Their flavor is more delicate than that of the German lentils.

Cook 1 cup lentils slowly in boiling water to cover. As a rule 45 minutes is enough time to allow for cooking. Season with salt, pepper, and butter. Stir well before serving.

Lentil Cutlets

1 cup lentils

1 egg

1 onion

1 level tsp. Vegex

1 can tomatoes

10 English walnuts

1 cup bread crumbs

1/2 tsp. salt

Soak lentils over night. Boil until tender and strain. What is strained should be smooth and thick. Add egg well beaten, onion minced fine, the thick part of can of tomatoes, walnuts cut into small pieces, salt, and enough bread crumbs to make a stiff mixture. Shape into cutlets, roll in egg and crumbs, and fry in deep fat. Garnish with parsley and serve with tomato sauce made from liquid part of the can of tomatoes.

Lima Bean Roast

Soak two cups Lima beans over night. Cook until tender. Force thro coarse sieve or grinder. Form a layer 1 inch thick and round or oval in shape in roasting pan. On that put thick layer of chicken stuffing. Place remainder of strained beans on top. Roast in oven. After 10 minutes baste with butter, Vegex, and water.

Serve with brown gravy made in pan, or brown mushroom sauce. Tart jelly or cranberry sauce make a good accompaniment.

Mock Sausages

Soak 1 cup Lima beans over night. Drain and cook until tender. Force thro sieve. There should be 1 1/2 cups of pulp. Add 2/3 cup fine bread crumbs, 3 tbsp. heavy cream or butter, few grains pepper, 1/2 tbsp. salt, 1 tsp. sage, 1 egg beaten slightly. Shape in sausage form, roll in egg and crumbs, and fry in deep fat. Serve inside circle of fried apple rings. This recipe should make thirteen sausages.

Curry Of Kidney Beans

1 pint kidney beans

2 tbsp. butter or oil

2 tbsp. flour

1 tbsp. butter

1 tsp. curry powder

1 onion

1 pint strained tomatoes

1 tsp. salt

Boiled Rice

Wash and soak beans over night. Cook until tender. Put butter or oil in a saucepan, add onion chopped, cook till soft, add curry powder and flour mixed, add strained tomatoes, salt, and when boiling add beans and cook slowly 15 minutes.

Serve in a border of boiled rice.

Serve with fried bananas or chutney.

Boston Roast

2 cups cooked kidney beans

1/2 lb. grated cheese

bread crumbs

2 slices onion

2 tbsp. butter

1 tsp. Vegex

1/2 cup water

Cook onion in butter, water and Vegex. Remove onion, add beans strained or put thro vegetable grinder, add cheese and enough breadcrumbs to form into a roll. Roast in oven, basting with butter, Vegex, and water.