No. 3.
CARROT SOUP.
1 carrot, 1 potato, and 1 small onion cut up small, 1 pint of water, a little
butter, and pepper and salt to taste. Cook the vegetables in the water till quite tender, rub them through a sieve, adding a little water if necessary; return to saucepan, add seasoning and butter, boil up and serve.
LENTIL CAKES.
2 oz. of picked and washed Egyptian lentils, 1 small finely chopped and fried onion, 1 dessertspoonful of cold boiled vermicelli, 1 egg, some breadcrumbs, seasoning to taste. Stew the lentils with the onion in just enough water to cover them; when cooked, they should be a thick purée. Season to taste, add the vermicelli, and form into 1 or 2 cakes, dip in egg and breadcrumb, and fry in vege-butter, or butter. Serve with potatoes and green vegetables.
TAPIOCA PUDDING.
1 oz. small tapioca, 1/2 pint of milk, sugar to taste. Put the tapioca into a small pie-dish, let it soak in a very little water for half an hour, pour off any which has not been absorbed. Pour the milk over the soaked tapioca, and bake it in the oven until thoroughly cooked. Eat with or without stewed fruit.