Lentil Souffle

Brown Bread And Butter Tea

Poor Man's Tartlets

Lentil Souffle

Wash 1/2 pt lentils, cover with cold water, and soak over night. In the morning drain, cover with boiling water and cook slowly 1 h. Drain, press through a colander, add 1/4 c milk, 1 t salt, 1/4 t pepper, 1 T butter, and the yolks of 2 eggs. Beat well, then cut and fold in the stiffly beaten whites of 2 eggs. Turn into a buttered baking dish, set in a pan of water, and bake until set, about 20-30 m.

Brown Bread

Mix well and sift 1 c each, cornmeal, rye, and graham flour, 1 3/4 t soda, and 2 t baking powder. Add 1/2 c brown sugar, 1/2 c molasses and 2 1/2 c sour milk. Steam 3 h, or 1 1/2 h and bake 1 h in the oven.

Poor Man's Tartlets

Beat the white of 1 egg until frothy, then add 2 T powdered sugar, and beat until fine and white. Spread each one of 12 square crackers (Uneeda Biscuit are excellent to use) with 2 t jelly. Over the jelly spread the meringue. Dust the tops with 2 T powdered sugar, and brown in a slow oven.

Preparing The Meal

Half h before lunch, make the Lentil Souffle and place in the oven. Then make and bake the Tartlets. Cut the brown bread, make the tea, and serve the lunch.