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Show The Nourishing Lentil Rich in Food Values Recipes of Many Different Things to Eat in the Warm Weather D N these days of soaring- prices on II all our food-stuffs, the nutritive 11 valuo of the humblo lentil should not oc o voi looked by tho careful housewife. house-wife. Analysis shows it to be one of the most nutritious of all legumes, and Its flavor being quite different from that of peas and beans, It makes a welcome change as a meat substitute Lentils contain more protein than the bebl cuts of meat, and In some cases a large peieentagc of fat, .besides a considerable amount of starch. Although used extensively In Europo and known far back In early Blblo times, lentils aro seldom seen on the table of the American, duo probably to their being practically unknown to tho average housewife. In appearanco thoy are round and flat, convex on both sides, and a greenibh color, although thern Is a smaller variety which Is of a reddish brown color and of moie delicate deli-cate flavor. The first steps In cooking them Is to soak them not less than eight hours, although some cooks merely pour hot water over thorn and allow to 3tand well covered a sliort time before cooking cook-ing The first method Is to bo preferred, prefer-red, however. They may then bo boiled boil-ed with pork the same as white beans, or butter muy be" used as a substitute for tho poik. Puree of Lentil. Pick and wash' one half pint of lentils. len-tils. Put Into a saucepan with two quarts of cold water, a small carr6l. one onion, three leeks, and a little celery cel-ery Set on a elow Arc, and when It holla let slmmor for four hours. Add pepper and suit to taste and proas through a sieve. Tteturn to Are. bring to the boiling point, and add a pleco of butter the flze of an egg. Stir well and servo with croutons. German Lentil Soup. To one gallon of soup stock add ono quart of lentils and one good-sized onion sliced. Let boll until lentils aro soft, then add some small sausages. L.ct boil flvo minutes, season to tasto and serve the soup with sausages and croutons fried In butter. Lentil Loaf. Pass ono quart of cooked lentils through a food-chopper, and add two cupfuls of mashed potatoes, and a scant cupful of flue crumbs. Season well with butter, pepper and salt; mix thoroughly and bake In agrcased pan. Servo with tomato sauce. Lentil Croquettes. Soak one cupful of lentils and one-half one-half cupful of red beans, drain and add two cupfuls of watei, half an onion, a stalk of celery, a small carrot sliced and two or throe sprigs of parsley. Cook until soft, then rub through a sieve. Add one cupful of breadcrumbs, ono beaten egg, blt and pepper to tabto Make a sauco by creaming together to-gether two tablcspoonfuls of bulter and pouring on gradually two-thirds of a cupful of cream; bring to a boll and add lentil mixture. Mix thoroughly, cool, shape, dip in egg and crumby and fry In deep hot fat. Cherry Pie with Rose Leaves. L.lne a deep plo dish with a good crusL Fill with rlpu cherries, stoned, using the common red cherry; add a good cupful of sugar and about a lovfl tablespoonful of Hour, and Just befprq baking spread over tho top tho notnls if two or thrco roses; cover with tho upper crust and bake. Serve qqld, same day as made. Mrs. G. S. Stuffed Eggg. Boll six eggs hard gnd out In halve. Remove tho yolks carefully and mash flue with thrco tablespoon-fuls tablespoon-fuls of cream or oil Add three table-spoonfuls table-spoonfuls of forcemeat and ono table-spoonful table-spoonful of chopped mushrooms or stuffed olives, chopped Hno. Season and mix well. Fill tho whites with the , mixture, being very careful not tc break tho edges. Smooth tho tops brush over with a little- of tho raw white of the egg and fit tho halves together. Cover with egg and bread crumbs and fry in deep fat. Serve with cream, mushroom or tomato sauce. H. L. J Chicken Llvero In Rice Border. Into a largo kcttlo of rapidly boiling salted water slowly sprinkle ono cuptui of rice Cover, and continue the rapm boiling for twenty or twenty-five minuter. min-uter. Drain into a colander and stand on a dish in tho ovon to dry out for a few minutes with tho oven door open. Clean and separate from four to six chickens livers, sprinkle with salt ana pepper, dredgo lightly with flour and saute In butter. Make a tomato sauco by simmering together for flftoen minutes min-utes tuo largo coffee cups of canned or btowed tomatoes (considerably over a pint), ono sliced onion, one clove, two bay leaves, a Bprlg of parsley, two stalks of celery or a saltspoonful or celery acod, a blado of mace, two tea-spoonfuls tea-spoonfuls of sugar, and salt and pepper pep-per to taste. Rub through a flno sieve. Melt a largo tablespoonful of butter and rub Into It a similar tablespoonful tablespoon-ful of flour, mixing until smooth. Pour slowly Into this the hot strained tomato, to-mato, and stir until It bolls and thickens thick-ens Arrange the hot chicken livers In tho center of a platter. Put tho r lco (round as a border, and over tho liters darefullv pour the tomato sauco fapr n-ltlo n-ltlo tho white rice bordor thickly with minced greon parsley, and send hot to the table. A- M- b" Cream of Pea Soup. Thoroughly cook ono and one-half cupfulB shelled fresh peas Brown ono slice of onion in ono tablespoonful or butter, add tho peas, ono teaspoonful of salt, two tcaspoonfuls of sugar, one sprig oC mint and one-half of a. baj leaf. Simmer twenty-live minutes or until sufficiently tender to press i through a coarse sieve Sc,'l.d B liJ0 cupfulH of milk. Rub two tnblospoon- fuls of butter and two tablespoonfuls , of flour together until smooth; add sufficient milk to tho roux to make It liquid, stirring continually, that it may bo smooth, and add this to tho remainder re-mainder of the milk. Stir occasionally until tho milk thickens; add ono cupful cup-ful of cream and the peas pressed through a sieve. Season to taste, using onion and celery extract if desired, de-sired, although the browned onion will give that flavor. One-fourth of a cupful cup-ful of very flnoly chopped almonds is an agrcoablo addition to all cream soups, and to tho pea a cupful of finely shredded lettuce added "vo minutes beforo taking from tho nre.givos an additional flavor. - - d' Curry of Lamb op Mutton. Brown ono teaspoonful of nlncej onion and ono teaspoonful of curn powder in two tablcBpoonfuls of butter but-ter add flour and thoroughly brown. Add one-half teaspoonful of chopped mint and two cupfuls of cooked mmb; stir for a mlnuto in order to mix tho seasoning thoroughly with tho meat Add two cupfuls of stock and Sook until tho auce has thickened. Season and serve In tho rice border. Broiled Ham. Cut thin slices from the center of a coodharn, cover with sour milk and fet stand over night. Sweet milk may bo ed, but sour Is better. In tho morning rlnso well with water and broil Tho ham should bo cooked only enough to heat It through and donow quickly as possible. Long cook ng toughens tho ham, as does standing after cooking, beforo serving. Lamb Hash. Mix two cupfuls of finely chopped cold cooked lamb and two cupfuls of chopped cold potatoes. Add to them ono-thlrd teaspoonful of black popper, ono and one-half teaspoonfuls of salt, ono-quartcr teaspoonful of nutmeg. Melt four tablespoonfuls of butter In an Iron spider, add ono mcdlum-slzod onion and a lar,go red pepper chopped flno. cook five minutes without browning. brown-ing. Add the lamb, mix thoroughly, add one cupful of chicken btock or cream and cook ten mlnutos. Proas hash to ono sldo of apidor to form half a circle; let it brown and then turn brown side upon a hot platter. Garnish with strips of pimento -and parsley. u Y - Cherry Pudding. Butter a round quart mold and nenr--ly All It with flno ripe, pitted cherries. : Make a batter with four eggs, one and i one-quarter cupfuls of milk, one taoje- spoonful of .sugar, one-qunrtor tca-i tca-i .ipeonful of salt and six tablespoonfuls . of sifted flour (sifted after measurl;). s ' 'PPPJ Beat all togother -until smooth, and I M light, pour It over tho cherries in tho 1 H mold, put on a tlght-flttln? cover and IH boll the pudding for one hour and a jH half. If time is limited make lndl- IPH vidual puddings in cup3 and steam H for half an hour. Serve with liquid M sauce, flavored with lemon or'almond ' and made very sweoL I H I !H |