OCR Text |
Show I A Little ! Lent 81" Lore The American housewife knows too littler about lentils. They will bear a close." : qualntance. They are. In fact, ono of th: oldest of food plnnle. Asia and Mediterranean countries have grown them from LUc earliest times. But because they furnish less bt-J3h than other legumes, such as beans and peas Europe has never cultivated enough for her entire ;-upply. Instead, the European market has been partially supplied from Egypt-' With the growth of our foreign population popula-tion lentils have begun to find a place on American ttirous. Our supply has been Imported Im-ported largely from Germany, and wlih that supply, cut off the price has nearly doubled. Except In lhc extreme Southwestern South-western States' no effort has been made to prow them In tills country, and yot If ihere "was a demand for Ihcm they would bo cultivated. Evqn at their present doubled cost'thoy are cheaper Ulan meat and other prolcln foods. They supply a greater amount of protein and' onerpy at a given cost than almost any other food. They contain about twenty-five per cent protein, more than fifty per cent starch and a lltOo over two per cent fat. There are nearly twenty-five hundred calories in a quart of lentils. Since wc know them only In their dried or canned state, the first step in using them in any form Is to soak them overnight over-night and then cook until lender. The following fol-lowing lentil loaf is a good meat substitute dlsh:- Onc-half cupful dried lentils, one-third to one-half cupful poft whcatless bread-crumbs, bread-crumbs, ttvo tablespoonfuls melted butler or olhcr fat, an egg. nn qpion (grated), n pimento (chopped), a tehspoonful salt, imace. a dash of cayenne. Press through a sieve Io remove skins. Cook onion In molted molt-ed butter. Add to lentil puree together with pimento, pimen-to, breadcrumbs and seasonings. MIic In well. beaten op.Bake In bread' pan. In a loaf, about thliiy minutes In a moderate oven, basting occasionally with oil o- Sutler. Sut-ler. Serve with Ipmato sauce |