)

Soak the lentils overnight in water that contains a pinch of soda, parboil them for about 10 minutes, and pour off the water. Put them to cook in cold water and cook until they are tender, allowing the water to evaporate completely, if possible, so that the purée made from them will be dry. However, if any water remains when the lentils are done, pour it off and use it for soup or sauce. Make the purée by forcing the cooked lentils through a colander. If it is found to be too wet, less milk can be used than the recipe calls for. Cook several potatoes and rice them by forcing them through a colander or a ricer. Combine the lentils and potatoes, and to this mixture add the butter, milk, salt, and pepper. Separate the eggs, and beat the yolks slightly and the whites until stiff. Stir the yolks into the mixture and, just before putting the puff into the oven, fold in the whites. Pour into a buttered baking dish, set in the oven, and bake until the puff is set and the surface is brown. Serve hot.

MUSHROOMS AND THEIR PREPARATION

30. Mushrooms are not a vegetable; still they are included in this Section because they are used like a vegetable. In reality, they are a fungus growth containing no chlorophyl, or green coloring matter, and, as shown in Fig. 7, consisting of an erect stalk that supports a cap-like expansion. They occur in many varieties, both poisonous and non-poisonous. The non-poisonous, or edible, mushrooms are found on rich, moist pastures all over the world and they are also very frequently cultivated. They may be collected in almost any locality, but no person who is not perfectly familiar with their characteristics and therefore able to judge the non-poisonous kinds from the poisonous should attempt to gather them. Fresh mushrooms can usually be found in the markets, but as they are expensive, they should be considered a luxury and used only occasionally. Instead, some of the small canned varieties, which are usually satisfactory for most purposes, should be used when mushrooms are desired and the wild ones cannot be secured.

31. In food value, mushrooms are not very high, being about equal to beets or carrots in this respect; but they have a higher percentage of protein than these vegetables and they contain extractives similar to those found in meat. To increase their food value, mushrooms are often combined with other foods, such as peas, chestnuts, diced meats, and fowl, and made into dishes of various sorts. Then, again, they are served as a garnish with steaks and other meat dishes. In short, if they can be secured from the surrounding neighborhood or the price is not prohibitive, they should be used in the many excellent ways that are devised for their preparation.

32. PREPARATION FOR COOKING.--To prepare mushrooms for cooking, clean them by brushing them carefully with a soft brush, by scraping the surface, and, in some cases, by removing the stems. Do not, however, throw the stems away, for they may be used as well as the caps. If the mushrooms are found to be tough, the skin should be peeled off. After being thus prepared, mushrooms may be cooked in various ways, as is explained in the accompanying recipes.

33. BROILED MUSHROOMS.--One of the simplest methods of cooking mushrooms is to broil them. This may be done either by exposing them directly to the heat or by pan-broiling them. In this recipe, only the caps are used.