4 oz. Lentils (Red).

4 oz. dried Breadcrumbs.

1/2 tin of American Sugar Corn (6 1/2d. tin from the Stores).

2 oz. Butter.

1 Egg.

1 Onion.

1/2 teaspoonful of Marmite.

Salt and Pepper to taste.

How To Make:

Chop the onion fine and fry in the butter for 10 minutes in a saucepan, add half pint of water and the lentils, and boil gently until the lentils are soft and all the water absorbed; it may be necessary to add a little more water if they cook too quickly, but when the lentils begin to mash all the water should be taken up. Add the corn well drained, mix in the other ingredients. This makes a fairly stiff mixture; break off pieces the size of a small egg and fry a golden brown in boiling Nutter Suet. (See Recipe 14 for frying.)