How to cook vegetables

onion, then add the lentil puree. Season to taste with salt and pepper and a grate of nutmeg. Roll out finely some rough puff or short crust paste, and cut into rounds with a 3-in. paste cutter. In the centre of each round of paste put a heaped-up teaspoonful of lentil mixture. Wet half the edge, fold over, and press lightly together. Brush over carefully with beaten egg, dip in breadcrumbs or finely crushed vermicelli, and fry in deep fat to a golden brown. Drain, dish up, garnish with parsley, and serve. Lentil Omelet. 4 eggs, 1 gill of boiled lentils, 1 oz butter, seasoning. Break the eggs into a basin, season with salt and pepper, beat up well, then add the cooked lentils, previously drained and tossed in butter. Add also a few drops of lemon juice. Melt the butter in an omelet pan. When hot, pour in the mixture, and cook, i.e., fry the omelet in the usual manner. Shape it neatly, dish up, and serve with tomato sauce poured round the omelet, and garnish with a little crisp parsley. Lentil Tartlets with Eggs. 4 oz. cooked lentils, 2 oz. white breadcrumbs, b gill milk, 1 oz. butter, 3 tablespoonfuls Panurette, 4 to 5 eggs, pepper, and nutmeg. Fry the lentils in butter and pound till smooth, add to it the white breadcrumbs, season with a good pinch of pepper and a grate of nutmeg ; mix well, moisten with the milk, and work into a paste of moderate consistency. Butter some tartlet moulds or plain patty tins, sprinkle them with Panurette, and line each thickly with the prepared mixture. Break carefully an egg into each of the moulds, put one or two tiny bits of butter on top of each egg, no sprinkle over a small pinch of cayenne or paprika, and bake in the oven for about io minutes. Unmould carefully, dish up, and serve hot. Lentil Salad. It is not generally known that lentils make an excellent salad. Wash the lentils and allow them to steep in water for at least 6 hours. Then boil them in salted water with a sprig of parsley and 2 peeled onions. When they are tender, drain, let cool, and season with salt, pepper, oil, vinegar, and finely-chopped parsley. Dish up in a salad bowl, and garnish tastefully with sections of hard-boiled eggs. Dutch Lentil Salad. Mix the required quantity of cooked lentils with a small proportion of filleted anchovies, cut into fine strips, and a similar quantity of slices of hard-boiled eggs cut into shreds. Blend all carefully with finely-chopped herbs, salt, pepper, and mayonnaise. Dish up, garnish neatly, and serve. Lentil Croquettes. Prepare a lentil puree as described in the foregoing recipe, mix this with half the quantity of cooked rice, then spread this on a plate and let cool. Shape on a pastry board with the help of breadcrumbs into evensized croquettes, round, cork or oblong shapes. Dip them in egg, and crumb carefully. Shape again and fry in hot fat to a nice pale brown colour. Drain, dish up, garnish with parsley, and serve with Tomato or Piquante sauce. Note. — If liked, some finely-chopped ham or fried bacon may be mixed with the lentils and rice. LETTUCE (Laitue). Lettuce is known as the Queen of Salads ; it is easy of digestion and exceedingly wholesome. There are three varieties of lettuce : the cabbage lettuce, curly LETTUCE.