Pick the lentils over carefully, wash thoroughly and soak several hours, put them on with clear, cold water, and boil them gently until done; heat a little butter with a little flour in it, add an onion, fry until it turns yellow, drain off some of the water the lentils were boiled in, add them to the dressing, and simmer 1/2 hr. longer before serving. - Mrs. E. D. Kelley, Winnetka, 111.

Lentil Croquettes

Make a paste of the following: 1/2 lb. of lentils. Wash the lentils well. Soak them in cold water all night. Tie them up in muslin, and boil for 1 hr. in the water in which they were soaked, adding pepper and salt. Squeeze out as much as possible of the water, and rub the lentils through a sieve. Make a panada or thick sauce with 1/2 oz. of butter, 1/2 oz. of flour, and milk. Cook well, add the lentil pulp, the yolks of 3 eggs, 1 oz. of flour, and seasoning. Cook well and turn on to a plate. It is better to make it the day before it is wanted. - Mrs. M. H. Lamont, 2953 Wabash Ave., Chicago, 111.

"Dal," An Indian Lentil

Sift, pick, and wash 1/4 lb. Dal. Chop fine a small onion, and fry it in a piece of butter the size of a walnut, add the washed Dal, 3/4 pt. of water, and a level teaspoon of salt. Let all boil up quickly, then set back to boil gently for 1/2 an hr. longer. Stir occasionally. Send to table in a vegetable dish, and at the same time, in a similar dish, serve plain boiled rice, light and dry, the grains, soft, yet. each one separate. 1/4 lb. Dal, and 1/4 lb. rice are enough for two persons. Total cost, 4 1/2 cents. - Mrs. Chas. A. Nelson, 4860 Kenmore Ave., Chicago, 111.

Lentils - Egyptian Style

Wash 2 cups of lentils, soak them 10 or 12 hrs., and drain them before using. Put them into boiling water, and cook until tender, which will be in about an hr., then drain again. Put 2 tablespoons of butter into a saucepan. and when melted, add 1 large onion, finely chopped; cook over a very slow fire for 10 minutes, then add the lentils, and 2 scant cups of boiled rice, and stir all together with a large fork until very hot; dredge well with salt and pepper before serving. - Mrs. F. S. Oliver, 6246 Kenmore Ave., Chicago, 111.

German Lentils

Cover 2 cups of lentils with cold water and let them soak 10 or 12 hrs.; drain, and put them in boiling salted water, with 1 leek, or 1 onion, and let them cook for an hr., or until tender, but not broken. Put 2 tablespoons of butter in a frying-pan, and when melted, stir into it 2 tablespoons of flour, and let brown; then add 2 finely chopped onions, 2 or 3 tablespoons of vinegar, and 2 tablespoons of the water in which the lentils were boiled. Mix this sauce with the drained lentils, put them in a double boiler, with salt, pepper, and a dash of nutmeg, and serve after they have steamed slowly for 15 minutes. - Mrs. A. A. Olson, 5760 Wentworth Ave., Chicago, 111.

Lentils With Peanuts

Make a puree of lentils, and to each cup of lentils add 1 tablespoon of peanuts (the lentils and peanuts previously put through the grinder). Season to taste. - Mrs. C. Carson, 205 S. 5th Ave., Maywood, 111.

Baked Dried Apples

Take dried or evaporated apples and soak in water for 12 hrs., and bake in a moderate oven, with sweet cider. - Mrs. C. Carson, 205 S. 5th Ave., Maywood, 111.

Lentil Pie

Put 1 tablespoon of butter in a saucepan, and when melted, add to it 1 finely chopped onion, and let this fry slowly for 10 minutes; then add 2 cups of boiled German or Egyptian lentils, and 1/2 cup of brown, or German sauce, and when heated through, pile into a deep dish; dredge with pepper and salt, cover with pie-crust, and bake in the oven till brown. - Mrs. Andrew Parker, 6421 Ellis Ave., Chicago, 111.

Lentil And Cauliflower Pie

Butter a pie-dish and line with 1/2 lentil paste. Skin and slice 1/4 lb. tomatoes, and sprinkle with teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon sugar. Put the cold cooked cauliflower and tomato into the pie-dish in layers. Cover with lentil paste, and smooth it over with a knife. Put the rest of the paste into a bag with a rose forcer, and decorate the pie. Bake for 1/2 an hr. Serve with lentil sauce. - Mrs. A. C. Christy, Glen View, 111.

Lentil And Celery Pie

Cut 6 oz. of celery into pieces about 1 inch long. Cook until tender in water. When tender strain and mix with 1 gill tomato sauce. Line a pie-dish with half lentil paste. Bake in a moderate oven for 1/2 an hr. - Mrs. C. E. Jefferson, 505 S. 5th Ave., Maywood, 111.

Lentil Paste

Wash the 1/4 to 3/4 lb. lentils and soak them all night in 1 qt. cold water. Tie them up in muslin with the 1 oz. celery and 1 oz. onion. Cook in the water in which they were soaked, with 1/2 teaspoon of salt, for 1 1/2 hrs. Squeeze as dry as possible, and rub through a wire sieve, melt 1 oz. butter, add the 1 oz. of flour and mix all well. Add the 1/4 gill lentil stock and cook until quite thick. Add the lentils and 1 teaspoon of salt, and 1/4 of pepper. Mix well. Turn on to a plate and leave until cold. - Mrs. J. P. Phillip, 2362 Kenilworth Ave., Chicago, 111.

Boiled Lettuce

The large green leaves of lettuce, which cannot be made use of in salads, may be boiled and hashed like spinach, and served in the same way. This is a very favorite Hungarian dish. - Mrs. H. W. Phelps, 1733 Kenilworth Ave., Chicago, 111.