LENTIL HASH
- Lentils, 1 cup.
- Potatoes, medium size, 2.
- Rice, 2 tablespoonfuls.
- Egg, 1.
- Onion, large, 1.
- Tomato, 1.
- Cooking oil, ¼ cup.
- Garlic, small piece.
Boil the lentil, onion, tomato, potatoes, and rice together till soft; chop very fine and add the cooking oil, egg, and a very small piece of garlic, and salt to taste. Put into oiled pan and bake until brown.
LENTIL FRITTERS
- Lentils, 1 cup.
- Rich milk, ¼ cup.
- Egg, 1.
- Butter, 1 tablespoonful.
- Flour, ¾ cup.
Cook lentils until tender, drain, press through a colander, add the milk, butter, flour, salt, and beaten yolk. Mix thoroughly and add the stiffly-beaten white. Drop in spoonfuls on oiled griddle and brown on both sides, or bake in the oven. Garnish with parsley, and serve with marmalade or apple sauce.
WALNUT LENTIL PATTIES
- Cooked lentils, 2 cups.
- Eggs, 2.
- Chopped walnuts, ¾ cup.
- Granola, or bread crumbs.
Rub the lentils through a colander and add the chopped walnut meats, one egg, and a pinch of salt. Thicken with bread crumbs or granola. Form into patties, roll in egg and buttered crumbs, and bake. Serve with gravy.