3. Plain Dhàl.
Boil some lentils plain, put them aside, now cut up an onion, two beads of garlic, and fry in three ounces of butter with twenty-four cloves a pale yellow, then put in your lentils, and two bay-leaves. Let it simmer gently for about one hour; the lentils must not be thick; salt to taste. Serve with a separate dish of plain boiled rice, and slices of lemon, to squeeze over it.
4. Lentil Currie.
Boil some lentils plain, put them aside. Now cut up an onion, two beads of garlic, and two bay-leaves; fry in three ounces of butter with twenty-four cloves a nice brown, then add one tablespoon of the best currie powder, stir, and then put in your lentils; let them simmer gently for one hour; add salt to taste, and a small cup of tomato pulp. Serve with a separate dish of plain boiled rice.
5. Haricot Bean Pie.
Boil one pint of haricot beans till quite soft, put a mite of soda in the water to soften it, when quite done drain and set aside.
Cut up an onion into rings, chop up two beads of garlic; fry these in three ounces of butter with twenty-four cloves a nice golden colour. Now add one teaspoon of the best currie powder, and one cup of tomato pulp. Mix well, then add Nepaul pepper and salt to taste, a few drops of tarragon vinegar; put in your beans, and mix well. Turn out in a pie dish, and let them cool. Cover with a nice homely short crust, and bake a nice golden brown. This pie is nutritious, and really nice.