LENTIL SOUP.
MRS. THEOPHILUS OLIVER.
One half pound of lentils, one carrot, one onion, one ounce dripping, salt, pepper corns, one quart of water, one tablespoon of flour. Soak the lentils all night, wash well, scrape carrot, and onion cut up. Put the dripping into a saucepan, when warm, put in vegetables, lentils and flour. Stir for five minutes until all fat is absorbed, add the water warm, some herbs tied in a bit of muslin. Boil for an hour or more. Rub through a sieve, return to saucepan. Reheat and serve.