1 1/2 cups lentils. 1/2 an onion. 1/4 teaspoon celery seed. 4 whole cloves. 2 tablespoonfuls butter. 1/4 bay leaf. 1 tablespoonful flour. Pepper and salt.

Soak the lentils over night. Drain the next morning, cover with cold water and bring just to a boil. Drain off the water and throw away. To the lentils add 1 1/2 qts. fresh water, and simmer 3 hours, then add the onion and seasoning, and cook 1 hour more. Rub through colander, mashing well, then through a sieve. Return it to the fire, add the flour and butter, creamed together, and diluted with a little of the soup. This has meat value, and is delicious.