Soups, savouries, sweets, with a chapter on breads

Wash the lentils, put them into a saucepan * With olives evergreen the ground is strewed* Dryden. / sliced the luncheon from the barley loaf With crumbled bread I thickened well the tness.* Gay. with the cold water and a pinch of salt. Let them cook slowly for one hour, when draw them to the side of the stove for half an hour to let the water dry off. Press the lentils through a wire sieve, using an iron spoon ; add the bread which has been soaked in water and pressed dry, a little grated nutmeg and pepper, butter and cream, also the egg well beaten up. Butter a plain mould, stir the mixture last thing, pour it into the mould, filling it three-quarters full. Cover with kitchen-paper, and steam for half an hour slowly. Before turning out, let it stand for five minutes to give it time to set. Croquettes of Lentils* ID* Half a pound of French (green) lentils, a ' Cabbages f sweet cabbages^ April* s loveliest gift I guess? Thackeray. ^ But from the mountain's grassy side A guiltless frost I brings tomato, an onion, a teaspoonful of chopped sage, two ounces of butter, an egg, pepper and salt. Boil the lentils for two hours; drain over a wire-sieve. When the water has drained off, place the sieve over a basin, and with a spoon mash the lentils through. Chop the onion fine, and fry it with half the butter in a small saucepan. When it is a nice brown colour, take it from the fire, and measure out a dessertspoonful of it. To this add the tomato and sage finely chopped. Mix these ingredients with the mashed lentils, adding pepper and salt and the remaining butter, and set the basin aside. When the mixture is cold and firm, take out rather more than a dessert- * A scrip with herbs andfr^it supplied^ And water from the spring.* Goldsmith. * Whilst with logs Crackled thefire^ and seenCd the very pot spoonful at a time ; mould it into good-sized balls. Egg and breadcrumb, and fry in a basket as for * Savoury Cones.' Savours Cones* ID* Three ounces of Carolina rice, one pint of milk, two ounces of butter, one onion, one tomato, a teaspoonful of chopped sage, one egg, pepper and salt. Boil the rice in the milk until it is soft and has absorbed the milk. Chop the onion fine, and fry it in one ounce of butter until it is a nice brown colour ; add the fried onion and butter, the tomato and sage chopped fine, pepper and salt to the rice. Boil together for five minutes, stirring meanwhile with a * To bubble in a hospitable hurry^ That I might sup betimes,^ Sir Henry Taylor. * Supper was shortly dighty and downe they satt ; Where they were served with all sumptuous fare^ Spenser. Wire whisk. Remove the pan from the fire, turn the rice into a basin to cool. Before it is quite cold, take out a dessertspoonful at a time, lay it on a board, and shape like a cone. When all are shaped, brush them over with yolk of egg, roll them in breadcrumbs, and place them in a frying-basket. Have ready a saucepan half full of boiling fat or oil, test its heat, and, if right, put in the basket with the cones. Directly they turn a pale-brown colour, draw the saucepan from the fire, lift out the basket, and place it on a sieve to drain. Take out the cones carefully, and dish up hot on a doily. If liked, tomato sauce or a savoury gravy can be served with them. * Rice — what will this sister of mine do with rice ? But my father hcUh made her mistress of the feast , And she lays it on, ' * Winter's Tale.' * Yet we must eat and drink as you say,* Clough. Sarie)? Cutlets* 1D«