Lentils Creole

1 cupful (1/2 lb.) lentils 3 canned red peppers 2 heaping tablespoonfuls (2 ozs.) butter.

1 pint (2 cups) tomatoes.

1 onion.

Salt and pepper.

Wash the lentils, then cover with cold water and soak overnight. Drain, cover with fresh warm water, and simmer for half an hour. Bring to boiling point. Again drain, again cover with hot water, and simmer until the lentils are tender.

They are ready when they mash easily between the fingers. Melt the butter in a casserole; add the onion and red peppers chopped fine. Stir and cook until the butter is browned. Add the tomatoes, canned or raw, salt and pepper to taste. Drain the lentils and add them. Cook for half an hour without the cover.

Mushrooms Au Gratin

1 lb. mushrooms 3 heaping tablespoonfuls (3 ozs.) butter.

1 tablespoonful grated cheese.

2 tablespoonfuls bread crumbs.

1 teaspoonful chopped parsley.

1 tablespoonful chopped cooked meat.

Stock to moisten.

Salt, pepper, and grated nutmeg to taste.

Mushrooms au Gratin.

Select six large fresh mushrooms from the pound of mushrooms and mince the remainder with the stems. Saute the latter in the butter for two minutes.

Mix the bread crumbs, cheese, parsley, seasonings, sauted mushrooms, and stock to moisten. Fill into the large mushroom caps, sprinkle a few bread crumbs over the top, place in a fireproof dish, and bake for a quarter of an hour.

Peas En Casserole

2 quarts shelled peas Small bunch parsley 12 tiny white onions 1/2 pint (1 cup) water.

3 heaping tablespoonfuls (3 ozs.) butter 1/2 teaspoonful powdered mint Salt and pepper to taste.

Peel the onions and put them into a casserole, add the peas, butter, mint, water, parsley, salt, and pepper. Cover and simmer for one hour.

Remove the parsley and serve hot.

Rice And Tomato Pie

1 lb. tomatoes 1/4 lb. (1/2 cup) rice 1 small onion 1/2 pint (1 cup) stock 1 heaping tablespoonful (1 oz.) butter or dripping.

3 tablespoonfuls bread crumbs.

1 tablespoonful chopped parsley.

Salt, pepper and curry powder to taste.

Wash the rice. Bring the stock to the boiling point, then put in the rice and cook it until it has absorbed all the stock.

Butter a casserole. Peel and slice the tomatoes. Put them in layers with the rice in the dish; dust each layer with a little salt, pepper, curry powder, chopped parsley, and chopped onion. Sprinkle a layer of bread crumbs on the top, and put the butter on the top in small pieces.

Bake in a moderate oven for about forty minutes.

Salsify En Casserole

1 bundle salsify 1 pint (2 cups) white sauce 1 teaspoonful anchovy extract.

1 teaspoonful lemon juice 1 tablespoonful butter Few browned bread crumbs Salt and pepper.

Scrape and wash the roots of the salsify and put it to boil in boiling salted water in which has been squeezed the juice of half a lemon; when tender, drain off the water and cut into half-inch lengths.

Season the sauce with the lemon juice, anchovy extract, salt, and pepper. Toss the salsify in the sauce, turn it into a fireproof dish, put the bread crumbs and the butter on the top, and bake for a quarter of an hour.

Stewed Lettuce

12 heads of lettuce 1 sliced onion I small bunch parsley.

Salt and pepper.

1/2 pint (1 cup) water.

2 ozs. (1/4 cup) melted butter.

Wash the lettuce, cutting off the stalks at the roots, and put it into an earthenware pan with the onion, parsley, water, salt, and pepper; cook slowly for two hours. By this time the water should have pretty well cooked away, leaving the lettuce fairly dry.

Remove from it the onion and parsley, add the melted butter, and serve hot.

Stuffed Peppers

6 sweet green peppers 4 tablespoonfuls chopped cooked ham 4 tablespoonfuls bread crumbs 1 tablespoonful chopped parsley.

1 gill (1/2 cup) tomatoes 1 oz. (1 heaping tablespoonful) butter 1 slice chopped onion Salt and pepper Water or stock.

Use peppers of uniform size. Cut a piece off the stem end, and remove the seeds and partitions. Drop them into boiling water and boil for ten minutes.

Mix together the ham, parsley, bread crumbs, tomatoes, onion, butter, salt and pepper, and stuff them into the peppers.

Cover with a few buttered bread crumbs, place in a buttered fireproof dish, pour in a little water or stock, and bake in a moderate oven for three-quarters of an hour.

Turnips Au Gratin

9 turnips.

1 pint (2 cups) white sauce 4 heaping tablespoonfuls grated cheese.

1 heaping tablespoonful (1 oz.) butter Salt and pepper.

Wash and peel the turnips, soak them in cold salted water for ten minutes. Drain, and cook the turnips in boiling salted water till half cooked.

Drain and cut in slices. Butter a gratin dish; arrange the slices on it in a heap. Heat the sauce, add two tablespoonfuls of the cheese to it; season the turnips with salt and pepper, pour the sauce over, and sprinkle the rest of the grated cheese over the top; put a few pieces of butter here and there, and cook in a hot oven till a light brown color.