Cookery for every household

2 table-sps. grated cheese. Pepper and salt. 1 dessert-sp. chopped parsley. 1 yolk of egg. Croutons of fried bread. Have the beans cooked until tender and the skins removed if possible. Heat the butter and cream in a saucepan, put in the beans, sprinkling them with the cheese, parsley, and seasoning. Toss over the fire until thoroughly hot, then add the yolk of egg beaten up with a table-spoonful of water, shake the contents of the saucepan a minute or two longer and then serve at once in a pretty china dish. Garnish with small croutons of fried bread. Sufficient for 2 or 3 persons. Probable cost, 6 d. 621. Haricot Bean Mould \ lb. cooked haricot beans. Seasoning. 1 oz. butter or dripping. 1 table-sp. browned bread-crumbs. 1 egg. 1 gill tomato sauce. Rub some well-cooked haricot beans through a wire sieve and put them into a basin. Season with pepper, salt, and a pinch of nutmeg. Add the butter or dripping melted and the egg well beaten, and mix all together. Grease a plain tin or basin, coat it inside with the browned crumbs, pour in the haricot bean mixture and bake in a moderate oven until firm to the touch. Turn out and serve with tomato or any other suitable sauce poured round. Time to bake, 20 to 30 minutes. Sufficient for 3 or 4 persons. Probable cost, 6d. Lima or Butter Beans Prepare and cook in the same way as haricot beans. They do not require such long soaking nor cooking. Lentils (Lentilles) These are more frequently served in the form of soup than in any other way, but they make an excellent vegetable none the less, and it is only a pity that they are not more frequently served as such. The lentil is one of the most nourishing of foods and is more easily digested than either peas or beans. It is one of the best substitutes for butcher’s meat and figures largely in the diet of vegetarians. It should be eaten along with some starchy food, such as bread, potatoes, or rice, and fat in some form or other should always be supplied. A green vegetable or salad is a good accompaniment to a dish of lentils. The red or Egyptian lentil is the kind most usually sold, but we have also the purplish green or German lentil, which is excellent for stewing ; it is better flavoured and a little more expensive than the former. Lentils always require very careful washing and picking, and if time permits they should be soaked for some time before cooking, although this is not so necessary as for peas and beans. 622. Stewed Lentils \ lb. lentils. 1 pt. cold water. 1 small onion. 2 or 3 cloves. A bunch of herbs. 1 table-sp. butter or fat. Lemon juice. Pepper and salt.