This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
Wash and soak a pint of lentils over night. In the morning, drain and cover with warm soft water, and bring quickly to a boil. Boil gently for one hour, drain, cover again with fresh boiling soft water, and boil gently until tender (about one and one-half hours longer). Take out one or two; if they mash quickly under pressure, they are done. Drain in a colander. Put two tablespoonfuls of butter in a frying-pan; when melted, add the lentils, salt and pepper, and stir over the fire for fifteen minutes, and they are ready to serve.
Boil the lentils as directed in the preceding recipe. Wash and boil one cup of rice. Put two tablespoonfuls of butter in a frying-pan; when melted, add one onion cut in slices, then the lentils and rice, and stir over the fire fifteen minutes; add salt and pepper to taste, and serve.
1/2 cup of lentils
1/2 cup of rice
1/2 cup of chopped ham
12 nice vine leaves
Salt and cayenne to taste
Boil the lentils as directed in the preceding recipe, then drain, and mix with the rice (well washed), ham, veal, or chicken, coriander seed, salt, and cayenne. Scald the vine leaves, and shake carefully, to dry. Put two tablespoonfuls of the mixture in each leaf, roll loosely, allowing room for the rice to swell, and tie with darning cotton. Lay these rolls in the bottom of a large saucepan, cover with stock; add one bay leaf, a small onion cut in slices, four cloves, and a blade of mace; cover the saucepan, and stew slowly for three-quarters of an hour. When done, take out carefully with a slice, remove the strings, and arrange the rolls neatly on a heated dish. Put one tablespoonful of butter in a frying-pan; when melted, add one tablespoonful of flour; mix until smooth; then add a half-pint of the stock in which the rolls were boiled; stir continually until it boils, add salt and pepper to taste. Take from the fire, add the well-beaten yolk of one egg and a tablespoonful of tarragon vinegar. Pour it over the rolls, and serve.
Wash carefully two heads of lettuce, separate the leaves, and tear each leaf in two or three pieces. Cut a quarter-pound of ham or bacon into dice, and fry until brown; while hot, add two tablespoonfuls of vinegar. Beat one egg until light, add to it two tablespoonfuls of sour cream, then add it to the ham, stir over the fire one minute until it thickens, and pour, boiling hot, over the lettuce; mix carefully with a fork, and serve immediately.