31.—Lentil and Pea Balls
These are made in the same way as Recipe No. 30, substituting lentil-or pea-flour for bean-flour.
31.—Lentil Patties
4 ozs. lentils, 1 small onion (chopped), 1 oz. 'Nutter,' or nut butter, 1 teaspoonful gravy essence, paste (see Recipe No. 59).
Cook ingredients for filling all together until lentils are quite soft. Line patty pans with paste; fill, cover with paste and bake in sharp oven.
Barley, Bean, Corn, Rice, and Wheat Patties
These are prepared in the same way as in Recipe No. 31, substituting one of the above cereals or beans for lentils.
32.—Lentil Paste
8 ozs. red lentils, 1 onion (chopped), 4 tablespoonfuls pure olive oil, breadcrumbs.
Boil lentils and onions until quite soft; add oil and sufficient breadcrumbs to make into paste; place in jars; when cool cover with melted nut butter; serve when set.