2 1/2 quarts lentils

2 quarts soft crumbs or

2 quarts mashed potato

1 1/2 cups drippings

8 to 10 eggs, beaten well

3 cups chopped onion

2 cups chopped pimento

3 tablespoons or more salt 1 teaspoon paprika

1/4 cup chopped parsley

Soak lentils over night; drain. Cover with cold water, bring to boil, and cook gently two hours, or until soft; drain, and reserve water. Cook onion slowly in drippings until softened and yellowed. Mix ingredients well, adding mace or nutmeg if desired. Add bean water to make the mixture too moist to shape in loaves. Bake in casseroles an hour or more; in ramekins, about twenty minutes. Serve with or without Plain Tomato or Italian Sauce.