LENTILS.
Either Egyptian or German lentils are excellent in a paper bag. Wash them well, soak all night in abundance of fresh, cold water. Next day put them in a well greased “Papakuk” bag, with the water in which they have been soaking, a carrot, a turnip, a parsnip, and an onion, chopped up roughly. Add neither salt nor pepper. Cook two hours, and they will then be tender enough to press through a colander. Season the resulting purée with salt and pepper, re-heat, and serve as a vegetable. Or add enough boiling stock to make a thick cream, stir in carefully a well beaten egg, and serve as soup.
LENTIL CUTLETS.
Cook the lentils as in the recipe already given. When they have been pressed through a colander, add enough bread-crumbs and mashed potato to make a stiff paste, season rather highly with salt, pepper, a little lemon juice, and a tablespoonful of onion juice. Mix thoroughly, form into neat cutlets, place in a thickly buttered bag, and cook fifteen minutes.
RICE.
Well wash a cup of rice, and put to soak overnight. Next day put it with the water in which it has soaked and at least another cupful into a very thoroughly greased bag. If it is not sufficiently greased, the rice will stick to it. Cook thirty-five minutes.
SAVOURY RICE.
Soak a cup of well washed rice overnight. Next day put it into a well greased bag with a sliced onion, two skinned and cut-up tomatoes, pepper, salt, a piece of thinly cut lemon rind, a couple of rashers of streaky bacon cut in dice. Add a cupful of stock or water and cook thirty-five minutes.
VEGETABLE ROLL.
Mash a quarter of a pound each of cooked carrot, turnip, vegetable marrow, haricot beans, and potatoes. Season with pepper, salt, grated nutmeg, mixed herbs; mix all well, bind with a beaten egg, form into a shapely roll, put into a greased bag, and cook fifteen minutes.