Stewed Lentils

Ingredients:

1 c. lentils 1/2 small onion

1/4 lb. bacon water

1/4 c. vinegar Method:

Wash lentils and soak overnight. Drain, cover with fresh cold water and cook with bacon and onion several hours, until tender. Drain, reserving 1 c. liquid; thicken this with 2 tbsp. browned flour mixed with 2 tbsp. cold water. Boil 5 minutes, add the vinegar, and reheat the lentils in this sauce. Season with pepper, and salt if necessary.

White Sauce

Method: French

Melt butter, add flour. Add milk, stirring constantly to prevent lumping or burning. Cook until mixture has thoroughly boiled. Add salt and pepper. If made in quantities of more than 2 c, a double boiler should be used in order to prevent burning or scorching.

Hygienic

Make a paste of flour and milk. Cook in a double boiler for 30 minutes. Just before serving add butter, salt, and pepper. "Hygienic" white sauce is supposed to be more easily digested than that made by the French method as the starch is more thoroughly cooked and butter not cooked. The French method is more commonly used, however.

Uses Of White Sauce

Cream soups

Creamed vegetables and oysters

Croquettes

Custard for fillings and ice creams

Gravies

Souffles

Variations Addition of eggs, cheese, fruit juices.

Creamed Vegetables 2 c. vegetable 1 c. white sauce II

Scalloped Vegetables

2 c. vegetables 1 c. white sauce II

1 c. buttered crumbs (See rules for scalloped dishes below)

Note : 1/2 c. grated cheese may be substituted for buttered crumbs.

Scalloped Dishes General Rules

1. The crumbs used for scalloped dishes are prepared from the inside of stale bread. Crumb the bread by grating, or by rubbing two pieces together.

2. Place the food material in two layers, using one quarter the amount of crumbs on the bottom of the dish, one quarter in the middle, and the remaining half on the top of the dish.

3. Butter the baking dishes and shells.

4. A moderate oven is best used in the baking.