Chop fine three large onions, two green peppers, and a clove of garlic. Brown half a pound of washed lentils in butter, add the chopped mixture and cold salted water to cover. Boil until tender. Drain, add two sliced onions fried brown, two tablespoonfuls of butter, and a teaspoonful of curry powder. Serve with a border of boiled rice.
BUTTERED MACARONI
Boil a pound of macaroni until tender, drain, and put into a deep baking-dish. Spread over it half a cupful of butter broken into bits, and one-quarter of a pound of cheese, grated. Season with salt, and pepper, mix thoroughly, and bake, or serve without baking.
MACARONI AU GRATIN
Butter a deep baking-dish and fill with cooked macaroni, sprinkling each layer with grated cheese, and seasoning with pepper and dots of butter. Cover the top with cheese (Parmesan, which may be mixed with Swiss), dot with butter, and bake brown. Serve in the same dish. Milk or cream to cover may be poured over before baking.
MACARONI WITH BROWN BUTTER
Reheat cooked and drained macaroni in melted butter, cooking until the butter browns. Sprinkle with salt and pepper, season highly with grated Parmesan cheese, and serve.
MACARONI AND OYSTERS
Arrange in alternate layers in a baking-dish cooked, broken, and drained macaroni, and oysters, seasoning with dots of butter and pepper and salt. Beat together the liquor drained from the oysters, one and one-half cupfuls of milk, and two eggs. Pour over the macaroni, cover with crumbs, dot with butter, and bake for half an hour; or, spread over the top a beaten egg mixed to a smooth paste with crumbs.