id="id00188">Use either the red Egyptian, or the green German lentils. Wash well in several waters, drain, and put to soak overnight in the water. Use this same water for cooking. Cook very slowly until the lentils are soft and dry. They should just absorb the quantity of water given. (If cooked too quickly it may be necessary to add a little more.) A little thyme or herb powder may be cooked with the lentils, if liked. When done, drain off any superfluous water, add the butter and the lemon juice, shake over the fire until hot. Serve with baked potatoes and tomato sauce.

9. LENTIL PASTE.

1/2 pint red lentils, 1/2 pint bread-crumbs, 2 ozs. butter or 1-1/2 oz. nutter, 2 teaspoons lemon juice, 1/2 a nutmeg.

Well wash the lentils and place on the fire with just enough water to cover them. Simmer gently until quite soft. Add the butter, lemon juice, nutmeg, and bread-crumbs. Stir well, heat to boiling point, and cook for 10 minutes. Put in jars, and when cold pour some melted butter or nutter on the top. Tomato juice may be used in place of the lemon juice if preferred.

10. LENTIL AND LEEK PIE.

2 cups lentils, 12 small leeks, 4 cups water, short crust.

Put the lentils, water, and leeks, finely shredded, into a covered jar or basin. Bake in a slow oven until done. Put into a greased pie-dish and cover with short crust. (If lentils are very dry, add a little more water.) Bake. Serve with boiled potatoes, brown gravy, and any vegetable in season, except spinach or artichokes.

11. LENTIL RISSOLES.

1 teacup red lentils, 2 teacups bread-crumbs, or 1 teacup kornules, cornflour or egg, 1-1/2 teacups water, 4 medium-sized onions, 1 grated lemon rind, 2 teaspoons mixed herbs.

Cook the lentils slowly in a saucepan with