Soak 2 cups of Egyptian lentils in water for 8 or 10 hrs., then drain, and shake dry. Put 2 tablespoons of butter in a saucepan and when melted add 1/3 of the lentils, and stir well with a flat-ended wooden spoon, and after stirring a few moments, add the remainder. Pour on 6 cups of cooled water, in which leeks or onions have boiled, and let simmer for an hr., or until the lentils are tender; press through a sieve and return to the fire to re-heat. Smooth 1 teaspoon of flour with 1 teaspoon of butter, and add to the soup, season with salt and pepper, and a dash of nutmeg. Instead of the flour and butter, 1 well-beaten egg may be vigorously stirred into the soup after removing it from the fire. If Egyptian lentils cannot foe obtained, canned or dried red kidney beans may be substituted. - Mrs. Joseph King, Kenilworth, 111.