Myra's cookery book

Let them simmer 2 hours or till tender. g... ... ... ... Drain. 10... Salt, pepper... ... Sprinkle over. II... Butter 2 OZ. Put into a stewpan. 12... ... ... ... ... Put in the beans and stir them till quite hot. 13... ... Serve with parsley and butter if liked. 32 -LENTILS, a la maitre d'hotcl. Order. Ingredients. Quantities. Method. I... Lentils I pint ... Put in a large pan. 2... Cold water ... ... ... Pour over till they are covered. 3-- Salt I pinch ... Add. 4... ... ... ... ... Let them soak for 24 hours. 5" ... ... ... ... Boil quickly in the water they have been soaking in. 6... Salt I spoonful 7... Carrets 2 or 3 ... 8... Onions I or 2 ... Add when the lentils are about half- g... Parsley cooked. 10... Chives ) sprigs II... Chervil ) tied to- ( gether 12... ... ... When tender drain and keep them hot. 13... Butter 3 oz. Melt in a stew-pan. 14... ... ... Add the lentils and stir or shake well. 15... Flour I pinch ... Sprinkle over. ai6 MYRA'S COOKERY BOOK. LENTILS, & la maitre d'hStel — (continutd). Order. Ingredients. Quantities. Method. i6... Parsley ) 17... Chives ••• ••• > Chop fine and add. 18... Chervil ••• ••• j 19... Pepper & salt ... ... Sprinkle over. 20... Stock pint ... Add gradually, stirring well ; when the lentils are tender take them off the fire, but keep them hot in the pan. 21... Yolks of eggs I or 2 ... ] Beat up together in a basin and add 22... Water r table 1 gradually to the lentils, if liked, spoonful j but this sauce may be dispensed 23... Salt a pinch ... j with. 24.. ... ... Serve very hot. 33 -PUREE OF LENTILS. Order. Ingredients. Quantities. Method. I... Lentils I pint ... Pick and wash them well. 2... Cold water ... Pour over the lentils in the saucepan. 3... ... Boil for four hours, and add hot water as required to keep the saucepan full . 4... Salt I spoonful Add when half-boiled. 5... ... When done let the saucepan stand a minute, then drain off the water. 6... ... ... ... ••• Rub the lentils through a sieve. 7- Butter or beet dripping 2 oz. Melt in a stewpan. 8... Pepper & salt .«• ... Add. g... .«* Put in the lentils and stir well. 10... Fried bread ... «•• ••• Serve very hot with sippets of bread fried in butter or dripping. 34.-LEEKS. These are boiled and ser\'ed on toast with white sauce poured over them, like r.ca-hale. The water in which they arc boiled must be changed n\o or thiee times. VEGETABLES. 217 35-MUSHROOMS, stewed. Order. Ingredients. Quantities. Method. I... Mushrooms ... I pint ... Skin, take off the stalks, and put them into a dish. 2... Boiling salt and water Pour over to whiten them. 3-" ••• ••• • • • • •• Drain through a cullender. 4... Butter 2 OZ. Melt in a stewpan over a slow fire. 5"' « • • •• • • • • • • • Put in the mushrooms. 6... Salt ••• Sprinkle over. 7... Cream 2 table spoonsful When ready to dish up, stir in, but do not let it boil after. Note. — Mushrooms are very nice sprinkled with pepper, rubbed with butter and done in the Dutch-oven. 36.-MUSHROOMS, broiled. Order. Ingredients. Quantities. Method. X... Mushrooms ... I pint ... Choose them large and skin them. 2... 3... Olive oil Pepper, salt... 3 table spoonsful ( Mix, and let the mushrooms soak in f it one hour. 4...