New-York tribune., 1902-05-21
RECIPES FOR SUMNER DIET.
HINTS FROM A NEW VEGETARIAN COOK
BOOK FOR THOSE WHO EAT
LITTLE MEAT.

The high price of meat the general tendency to
reduce the quantity of flesh in the diet, and the
approach OF the summer season. which naturally
calls for cooling and easily prepared foods, all
afford opportune time for the appearance of
new vegetarian cook book Accustomed people
or this and European countries piece de
resistance which shall comprise heavy. savory
os 1t is not the easiest thing the world for the
housewife to eliminate from m enus. and
to provide in place of it foods that equally
nutritious and toothsome.
"A Comprehensive Guide Book Natural.
Hygienic and Humane Diet" by Sidney II. Beard
published by Thomas Y. Crowell & Co, New-York,
VIII solve the problem, a measure a least,
many perplexed matron. An important place in
the book is given to nuts. beans and lentils. and
Girectlons Tor the preparation of variety of
able suggestions for many occasions. That Ientils
little known bV IN" 4meriSa0 ni f M q 1f1 zoo 20
Pe & undeFSo9d & The following recipes are selected
LENTIL SOUP.
well known and well tried soup even in flesh
eating households. and that is within reach
of the poorest. To prepare it take one-quarter
pound lentils. onion. carrot. turnip. a
small bunch of herbs. celery salt and one ounce of
Wash and pick the lentils and put to boil in
about one quart of water. Add the vegetables
sliced and boil gently about one hour. Rub through
a sieve, return TO pan. add butter and cupful of
milk. Bring to boil and serve.
GERMAN LENTIL SOUP
Place One-half pound of lentis in quart OF
water. add sticks of celery and five large onions
which have been fried in butter until brown
Stew for two hours, and pass through strainer
Add one-quarter pound of cream and one-haf pint
of milk, bring boil flavor with salt, and serve
German lentils need more cooking than the Egyp-
LENTIL OUTLETS.
Take a teacupfuI of Egyptian lentis; boil them
in water sufficient to cover them until tender Add
three grated onions. some chopped parsley and
thyme and enough breadcrumbs make stiff
mixture. Turn large plates and fatten with
and shane them like small Outlets When cold fry
crisp in egg and bread crumbs after inserting small
with mint or tomato sauce.
LENTIL CROQUETTES
Wash pick and cook one-quarter pound of lentils,
with one or two onions to flavor When cooked
add about five ounces wholemeal bread crumbs, a
teaspoonful of parsley, nutmeg. mace. salt and
pepper and one egg beaten Mix well, and when
brown. Serve with onion sauce and gravy.
LENTL FRITTERs.
Cook one-quarter pound Ientls. with water to
cover until quite soft but not pulped. Next pre-
pare batter with one egg and one-quarter pound
wheat meal flour few drops OF oil and sufficient
warm water 10 make the right consistency. Season
with chopped onion and sage, a handful OF chopped
parsley. pepper and salt. Add few breadcrumbs
the mixture stand for an hour Then fry in hot
fat. a spoonful at a time, and serve with apple
CURRIED LENTILs.
Stew some German lentils dn vegetable stock is
hesO and when quite soft stir in a teaspoonful Of
good curry paste. fried onion. chopped apple
of boiled rice. fingers Of pastry or fried bread and
Clipped potatoes
LENTIL PUDDING.
Stew some Prussian IentIs until soft: stir IN
some curry paste and add chutney TO taste. Sea
son with salt and butter; cover with mashed pota-
toes and bake