Savory Lentils

4 cups (1 qt.) lentils 4 tablespoons (2 ozs.) butter substitute 1 small onion, chopped

1 tablespoon chopped parsley

2 cups (1 pt.) gravy or stock 1 teaspoon salt

1/2 teaspoon pepper

Wash and soak lentils overnight, then drain them. Melt butter substitute in a saucepan, put in lentils, onion, seasonings, parsley, and stock, and cook gently with lid on pan until lentils are a soft mass. Take off lid and stir over fire until any liquid not already absorbed by lentils has evaporated. Beat well together, heap it in a hot dish, and serve at once.

Savory Nut Loaf

1 cup (1/4 lb.) chopped nut meats 1 cup (7 ozs.) hot boiled rice

1 cup (1/2 pt.) mashed potatoes

2 eggs, beaten

1 lemon, grated 1 onion, chopped

2 teaspoons butter

1 tablespoon chopped parsley

2 tablespoons bread crumbs 1 teaspoon salt

1/2 teaspoon pepper 1/4 teaspoon paprika

2 tablespoons (1 oz.) lard, melted

Mix in a bowl nuts, rice, potatoes, eggs, grated lemon rind, onion, butter, parsley, bread crumbs, and seasonings; mold into a loaf, put into greased pan, pour over lard, and bake in a moderate oven forty minutes.

Split Peas And Onions

1 cup (1/2 pt.) split or dried peas

Salt and pepper to taste

3 cloves

1 bunch herbs

4 tablespoons stock or water 2 tablespoons (1 oz.) butter substitute 1 teaspoon brown sugar

4 cooked and sliced onions

The dried peas make a very good winter vegetable when fresh peas are not obtainable. Soak overnight in cold water, then drain and rinse them in fresh cold water. Put peas in saucepan, cover well with cold water, and bring slowly to the boil; add cloves and herbs and continue cooking three hours. More water must be added from time to time if peas become too dry. Drain and return peas to saucepan, add stock, butter substitute, seasonings, and sugar; mix well, pour into center of hot dish, and arrange onions cut in rings on top.

Sweet Potato And Nut Croquettes

6 large sweet potatoes

1 teaspoon salt

2 tablespoons (1 oz.) butter

1 egg, beaten

1/4 cup (1 oz.) blanched and chopped almonds

3 tablespoons hot cream

Wash potatoes and bake until tender. Scoop out pulp and force through a ricer into a bowl. Add salt, butter, egg, almonds, and cream. Mix and mold into balls. Roll in fine bread crumbs, brush over with beaten egg or milk, and again in bread crumbs. Fry in smoking hot fat and drain on paper. Serve hot.


2 cups (1 pt.) cooked beans 2 tablespoons (1 oz.) butter substitute

1 cup (1/2 pt.) cooked or canned corn 1 teaspoon salt

1/2 teaspoon pepper

To prepare beans, soak overnight two cups Lima beans, drain, and add boiling water to well cover and cook until tender; add seasonings, butter substitute, and allow to reheat. Serve hot.

To prepare corn, remove silk but not husks until it is to be boiled. Place corn in saucepan of boiling water, not salted, cover pan to prevent steam escaping. Do not use a large quantity of water and boil fifteen minutes; drain and cut corn from cob.

Corn may be served on cob with salt, pepper, and butter.