Put 4 carrots, 2 sliced onions, 1 chopped lettuce head, 2 oz. of butter into a stew-pan, and let them simmer 5 minutes: add 2 pts. of lentils (which have been soaked in cold water for 2 hrs.) and a pt. of stock, stew gently for 1/2 hr. Fill up with 1 1/2 qts. of stock, and add the crumbs of 2 French rolls. When these are well soaked, rub all through a wire sieve or tammy cloth. Season to taste with pepper and salt, boil up once more, and serve. - Mrs. C. J. Jeffries, Winnetka, 111.

Variation I

Prepare 1/2 pt. of lentils, 1 small onion, 1 sprig of parsley, 1 bay leaf, 1/2 teaspoon of salt, 1 qt. of stock or 1 1/2 qts. of water, a sprig of thyme, 1 tablespoon of butter, 1 tablespoon of flour, 1 saltspoon of pepper. Wash the lentils; cover with cold water, and soak over night. In the morning, drain; add the stock and a pt. of water, the bay leaf, thyme, salt and pepper, and simmer until the lentils are tender (about 2 hrs.); press through a colander, then through a sieve; return to the kettle. Rub the butter and flour together; add to the soup; stir until boiling; add the onion, grated. Turn this into the soup tureen; sprinkle over the chopped parsley, and serve with-croutons. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Cream Of Lentil Soup

Wash 2 cups of Egyptian lentils, then let them soak in 2 qts. of water for 12 hrs. or more, leave them in this same water, and simmer gently over a slow fire. Put

1 tablespoon of butter in a frying-pan, and when melted add to it

2 large sliced onions, 2 carrots and 1 turnip, diced, and fry until a delicate brown; add these to the lentils, and let cook slowly for about 2 hrs. Press through a sieve, return to the fire, add 2 cups of milk, and just before serving, 1 tablespoon of whipped cream, and season with salt and pepper. - Mrs. Allan George, Park Ridge, 111.

Variation I

Soak 2 cups of lentils in cold water for several hrs., then place in a granite kettle, over a slow fire, with 2 qts. of water, 1 carrot, 1 onion, 3 whole peppers, a bunch of parsley, and salt to taste. Cook for 1 hr. and rub through a sieve; put some buttered toast in the tureen, pour over the puree, and serve. - Mrs. C. J. Jeffries, Winnetka, 111.