"Bread is the staff of life;" in all ages and countries farinaceous foods have formed the bulk of man's sustenance; under this general term we include macaroni, which contains more gluten than bread and consequently is more nourishing, the different wheat flours, oat and barley meal, pearl barley, peas, beans, and lentils; the latter are the nearest article to meat in point of nourishment, containing heat-food in quantity nearly equal to wheat, and twice as much flesh food. Lentils have been used for food in older countries from time immemorial, and it is quite time that we should become acquainted with their merits; a lentil soup is given in the second chapter, and in this we append some excellent directions for cooking this invaluable food. One quart of lentils when cooked will make four pounds of hearty food. There are two varieties in market; the small flat brown seed, called lentils a la reine; and a larger kind, about the size of peas, and of a greenish color; both sorts are equally well flavored and nutritious. There is no reason why, with judicious seasoning, the "dinner of herbs" should lack the gustatory enjoyment which is popularly supposed to belong to the repast furnished by the "stalled ox;" especially if we are economical enough to save towards making it any pot-liquor, or cold meat gravy or drippings, which are left from a feast-day.

Potato Soup

Slice six onions, fry them brown with two ounces of drippings, then add two ounces of flour and brown it; add four quarts of boiling water, and stir till the soup boils; season with a level tablespoonful of salt, half a saltspoonful of pepper; add one quart of potatoes peeled and cut fine, and boil all until they are tender; then stir in four ounces of oatmeal mixed smooth with a pint of cold water, and boil fifteen minutes; this soup should be stirred often enough to prevent burning; when it is nearly done mix together off the fire one ounce each of butter and flour, and stir them into the soup; when it boils up pass through a sieve with a wooden spoon, and serve hot with plenty of bread.

Scotch Crowdie

Boil one pound of oatmeal one hour in four quarts of any kind of pot-liquor, stirring often enough to prevent burning; season with one tablespoonful of salt, a level salt-spoonful of pepper, one ounce of butter, and serve with plenty of bread.

Red Herrings With Potatoes

Soak a dozen herrings in cold water for one hour; dry and skin them, split them down the back, and lay them in a pan with two ounces of drippings, two ounces of onion chopped fine, a saltspoonful of pepper, and three tablespoonfuls of vinegar; and set them in a moderate oven to brown for ten or fifteen minutes:meantime, boil one quart of potatoes, with a ring of the paring taken off, in plenty of boiling water and salt, pouring off the water as soon as they are tender, and letting them stand on the back of the fire, covered with a dry towel, for five minutes; serve them with the herrings, taking care to dish both quite hot.