LENTILS WITH ONIONS.
Soak a cup of lentils in soft water. Cook or stew in a double boiler, when nearly done add ten to twelve onions and salt. Let simmer slowly, when done thicken with a little corn starch, add a piece of butter and serve with tomato puree or with a salad of green leaves and raw tomatoes.
Green peas are richer in minerals than yellow peas, beans or lentils, the protein being in the form of legumin and easier to digest. They are very purifying.
MIXED VEGETABLES (Leipsiger Allerlie).
Use asparagus tops, young French carrots, peas, and cauliflower. Cook each vegetable separately with salt, in as little water as possible. When done, drain the water from each and use for soup. Mix the different vegetables in one dish and pour browned butter over them. Serve with eggs. A butter sauce may be prepared from the vegetable water in place of brown butter. Bread or flour dumplings may be served with it.
CABBAGE WITH RICE. (Jewish Dish.)
Remove the outside leaves from a firm head of cabbage, cut into halves and quarters and let stand in salted water for half an hour. Then put into boiling salted water and cook for about 20 minutes. Wash a cupful of rice and add, cover and let simmer slowly until all is done. There should be plenty of water on the cabbage for the rice to swell, so that it will not become sticky. About 2 quarts for a medium sized head of cabbage. Some people prefer to cook it with a tablespoonful of sugar. When ready to serve add a piece of butter, and pour all on a large platter. Do not eat yeast bread with it. Drink fresh milk or eat walnuts at the end of the meal. If bread is desired, use toast.
CABBAGE ROLLS.
Wash some large cabbage leaves. Fill them with dough mixed with eggs. (See recipe for bread dumplings). Then tie the rolls together with a string. Steam in a shallow dish with as little water as possible. Serve with a butter or tomato sauce and hard boiled eggs. Flavor with mace.