This section is from the book "Hints To Housewives On How To Buy, How To Care For Food", by Mayor Mitchel's Food Supply Committee. Also available from Amazon: Hints to Housewives on How to Buy, How to Care for Food.
1 quart lentils 1 quart water 1 teaspoon salt
Pick over and wash lentils. Soak in water overnight. In morning, pour water off. Put lentils in stew-pan with two quarts cold water and heat slowly. As water boils, the lentils will rise to the top. Remove them with a skimmer and place in a deep earthen dish with pork and onion in the center. Mix salt and pepper with one quart boiling water and add. Cook slowly in moderate oven four to five hours, adding a little water from time to time. If pork is not very salt, more salt should be added.
Instead of pork, fat corned beef or the shank of a ham may be used.
1 cup lentils
1 pint vegetable stock or water
1 teaspoon salt
3 tablespoons butter or drippings 2 onions 1 tablespoon curry-powder
Wash the lentils and soak them. Drain and cook in the stock or water one hour. When done they should be a dry mass. Melt the butter or drippings, add sliced onions and curry powder. Fry until the onions are brown. Add lentils. Season and heat. Serve with boiled rice.
Lentils And Rice. Boil the lentils as directed in the preceding recipe. Wash and boil one cup of rice. Put two tablespoons of butter or drippings 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.
Thoroughly soak one cup of lentils and one-half cup beans. Drain and add two cups of water, half an onion, a stalk of celery or one-half teaspoon celery salt, one small carrot sliced and three sprigs of parsley. Cook until a pulp, strain through a sieve and add one cup grated bread crumbs, one beaten egg, pepper and salt to taste. Make a sauce by creaming two tablespoons of butter and pouring on gradually two-thirds of a cup of milk. Bring to the boiling point and add lentil mixture. Mix thoroughly. When cool form in balls, dip in egg and crumbs and fry in deep hot fat.
Lentils And Rice Croquettes. Rub one cup of canned lentils through a colander. Mix with one cup of cooked rice, one-half cup of milk, one beaten egg, sage and salt to taste. Form into croquettes, roll in beaten egg and then in bread crumbs. Spread a little milk on top and bake to a nice brown.
1 cup lentils
2 cups tomatoes or canned tomato pulp
2 tablespoons butter or drippings
3 red peppers
Soak the lentils about eight hours. Drain, cover with fresh water and cook very slowly for half hour. Bring to boiling point, drain, cover with hot water and simmer until they become tender; melt the butter or drippings in a baking-dish. Add the onion and red peppers chopped fine. Stir and cook until the butter or drippings is browned. Put in the tomatoes and salt and pepper to taste. Drain the lentils and add them. Cook uncovered for thirty minutes.
Mash two cups of canned lentils, and press through a sieve. Season with salt, pepper and drippings, cool, and add two eggs beaten with a cup of milk. Add a cup of flour sifted with half a teaspoon baking-powder, mix thoroughly, and fry on greased griddle.