Vegetarian cookery

Pick and wash the lentils, then boil them a few minutes, drain them in a colander, and lay them thickly on buttered toast. Melt a little butter in the oven, and pour it over the lentils. Serve very hot. No. 141. — Stewed Lentils. One quart of lentils, three ounces of butter, one onion, one table-spoonful of chopped eschalots, and a small bunch of parsley. Wash the lentils in cold soft water ; set them on the fire in two quarts of cold soft water, with one ounce of butter, eschalots, the onion sliced, the parsley chopped, and a little salt ; simmer on the fire about two hours ; drain in a sieve ; put the lentils in a stewpan with two ounces of butter, mixed with a little flour ; stir it well on the fire ; boil gently ten minutes, and serve on a flat dish, with a border of mashed potatoes, or in a deep dish. No. 142.— Stewed Lettuce. Wash the lettuces ; boil them in salt and water till tender ; drain, and put them in cold water for half an hour ; chop them fine, and put them in a saucepan with a little fresh butter, adding pepper, salt, and a little cream, and stir till it boils, A little chopped onion may be added. No. 143. — Boiled Vegetable-Marrow. The marrows used for boiling should be rather small. Put them in a pan of boiling water ; add some salt and a small piece of soda ; boil till tender ; cut them in slices, and serve with butter sauce. Or, peel and cut the marrows in halves, scraping out the seeds ; then boil about twenty minutes, with salt in the water, and when soft, drain them well in a sieve ; mash them, and add a little butter or cream, pepper, and salt; stir them in a saucepan on the fire till quite hot ; put them in a basin, and turn them out on a vegetable-dish. No. 144. — Baked Vegetable-Marrow. One middle-sized marrow, three eggs, one table-spoonful of bread crumbs, and quarter of an ounce of parsley and leeks mixed. Half boil the marrow ; peel and cut it in small pieces, taking out the seeds and pulp ; put it into a flat dish with some butter, melted ; season with pepper and salt, and bake it about twenty minutes in a moderately hot oven. Beat the eggs well, adding the bread crumbs, and the parsley, and leeks ; pour them over the marrow ; let it remain in the oven till nicely browned, and serve with brown sauce. No. 145. — Baked Vegetable-Marrow with Onions and Sage. Pare and cut in two a good-sized marrow ; scrape out the seeds and fibres ; rub the marrow over inside and out with a little salt ; let it drain an hour ; fill up the halves with onions, previously boiled a little, and chopped mth some sage ; add a little butter, pepper, and salt ; close them and tie them together with a little twine ; butter a dish, and bake in a moderately hot oven ; if not nicely browed, dredge it with a little flour, brown it in a Dutch or American oven before the fire, and serve with brown sauce. The marrows, and also cucumbers, may be prepared in the same way, using forcemeat instead of onions and sage. No. 146. — Fried Vegetable-Marrow. One marrow, one egg, and two ounces of bread crumbs.