LENTILS (ORIENTAL STYLE)
- Lentils, 1 cup.
- Olive oil, 2 tablespoonfuls.
- Salt, 1 level teaspoonful.
- Boiled rice, 1 cup.
- Onion, finely shredded, 1.
Wash the lentils well, soak overnight, and drain. Cook in boiling water till tender; drain again. Put the olive oil in a saucepan, add the onion, and cook till the onion is soft, not brown. Add the lentils and boiled rice, mix, stir over the fire till hot, add the salt, and serve hot.
LENTILS WITH ONIONS
- Lentils, 1 cup.
- Onions, 2.
- Butter.
Wash the lentils, put to cook in saucepan with plenty of cold water, and boil till tender; when soft, turn them into a fine colander, and drain thoroughly, saving the water they were cooked in. Peel the onions, cut into thin slices, put in a flat stew-pan with a lump of butter, or a little olive oil, and fry. Put the lentils in the onions and add salt to taste. Moisten with a little of the broth drained from the lentils and allow them to simmer at the side of the fire. Serve.
CREAMED CHESTNUTS
Boil or steam the chestnuts till tender. Make a cream sauce of milk or cream, seasoned with butter, and slightly thickened with flour. Pour this over the chestnuts; serve as a vegetable.