(Italian)
Add to 1½ pints of salted, boiling water, ½ lb. of Indian meal, sprinkling it in a little at a time. Let it cook until thick.
With a tablespoon form it into small lumps; arrange them on a dish, sprinkle them with grated cheese, and pour over them some butter cooked brown, but not burnt. Put the dish in the oven a few minutes to melt the cheese before serving.
LENTIL CROQUETTES
Put in cold water ½ a cup of dried beans or lentils and let soak overnight. Boil them 1½ hours or until tender. Pass them through a sieve; add ½ of a cup of fine bread-crumbs and 3 tablespoons of cream or butter, 1 egg, a grated onion, a pimento chopped, a little mace or nutmeg, 1 teaspoon of salt, and a pinch of cayenne. Make into croquettes and roll in bread-crumbs, then beaten egg and bread-crumbs, and fry in oil or butter. If baked in the oven in a loaf, baste occasionally with oil or butter.
Serve with a tomato or horse-radish sauce.
This is a nourishing substitute for meat.