Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1909-08-17
HOMEMAKERS COLUMN.

HOMEMAKERS COLUMN.
Correspondence ON topics of interest 10 the ladies
d solicited. Address: Editor 8onnNAKEns'
CoLUNn. Oxford Democrat. South Paris. Ne
Lentils: A Meat Substitute.
A palatable substitute for meat may
be found In lentils-small, Hat, green
disks about the size Of split peas. They
belong to the same plant family a. peas.
beans and flageolets. Everybody knows
that PURGE of peas is very nourishing,
and that q plate of baked beans Is as
satisfying as potato and boiled beef.
Lentils, as nourishipg and satisfying as
peas and beans, are the most adaptable
of this group of foods In the preparation
of appetizing dishes. They may be pur-
chased of the leading grocers in the
large cities, and at German and Italian
stores In any city for ten cents pound.
In preparing them pick over carefully
for any stones; wash, then soak for
twelve hours. They should be cooked
in the same water In which they soaked,
adding an onion or some other fresh
vegetable or fruit. A spicy favor can
be given by few allspice, some dried
herbs and celery seed tied all together in
muslin. Care should be taken that they
are cooked until soft, stewing rather
than boiling them, as too great heat has
the same hardening effect on the proteid
matters of vegetable food as 1t has on
that of flesh foods, although the result Is
not 80 apparent. It is also better to allow
no more water than can be absorbed,
but If any liquid is left after cooking,
save 1t for sauce-or stock. In following
the recipes, the quantities given are for
the German lentils, cooked and we'll
drained. One cup of the dried seeds
will, after coming from the pot, provide
quite three cups.
VEGETARIAN HAMBURG STEAK.
Mash two cups of lentils with q fork,
and bind together with two tablespoons
of Drowned butter and flour, one potato
mashed soft, or spoonful of cooked &C.
real. Add salt and pepper, shape into
neat steak one inch tick and heat quickly
in the oven or under the gas. Serve
with the lentil gravy poured around and
pat Of savory butter on top made with
two tablespoons of butter, teaspoon of
minced parsley and teaspoon of lemon
juice workt we'll together.
LENTIL CAKES.
A variation of the above method is
particularly good; instead of one, make
into several smaller cakes, and after
broiling, serve each on square of thin
buttered toast which has been freely
sprinkled with lemon juice. Mash two
bananas smooth, add two tablespoons OF
milk, one.quarter teaspoon of salt and a
pinch of pepper. Heat and pour some
over each steak for sauce.
LENTIL PATTIEs.
Mash some cold boiled potatoes, mix
in enough fine four so that it may be
rolled out like pastry and line some we'll
creased patty pans with it. Add to one
cup of lentils an egg yolk, tablespoon
Ut two of grated cheese and pinch
each of mustard and cayenne. Fill each
patty case with the mixture, cover with
the rolled potato pastry, brush over
with beaten white of egg and with a
sprinkling of crumbs and bake golden
brown in a hot oven. If an accOmpani.
ruent be desired, a celery or cheese sauce
is suitable.
LENTIL ROLL OR ROAST.
Mix a batter of one and One.half cups
of -four, one teaspoon of baking powder,
one and one-half pints of milk and two
sggs. Melt in frying pan enough fat
to cover the bottom; when smoking ho
Jour in the batter; cover the pan with a
iish and allow it to cook rather gently,
until the underside is crisp and lightly
Drowned, and the upperside of it set.
Turn on a paper, sprinkle some lemon
Juice over, then spread on 1t hot lentil
mixture previously prepared. Roll II
up, pin together with couple of long
skewers and bake at once good brown.
For the lentil mixture use three cups of
them, mash and stir together with three
tablespoons of crumbs, one tablespoon
Zach of onion and mushroom-both
chopped and fried tender and brown in a
little butter-ope-quarter of cup OF
tomato and an egg Season the whole
highly. Make piping hot before spread.
ing.
LENTIL NUT BALLS.
Cook together a teas poonful of minced
onion, three tablespoons of -four and one
of fat. When brown, stir in aquarter
of a cup of -four or stock till smooth and
thick. Add to this one and one-hali
cups of broken lentils and season the
whole with savory herbs and touch OF
savory sauce or mushroom ketchup.
This paste should be formed into small
balls, rolled in chopped nut meats and
baked in a quick oven from ten to fifteen
minutes. For the sauce use the juice az
a basis, thickened with beaten egg.
LENTIL LOAF.
One quart of lentils passed through q
chopper, two cups of mashed raw toma'
toes, a scant cup of fine crumbs, three
tablespoons of butter, salt and pepper
Thoroughly mix and bake in a creased
and crumbed bread tin, covered with
buttered crumbs or an oiled paper.
Any remains of the loaf make an &C
ceptable cold dish If cut into thick slices
and put in individual dishes which have
been garnished with fringe of mustard
or cress. Cover each slice with a
sprinkling of crumbs and then slices Of
tomato, browning all with spoonful OF
may onnaise or whipped cream with q
flavoring of grated Parmesan In it. Gar
nsh with just wee pinch of cayenne 10
the center.
POTTED LENTIL CHEESE.
Thoroughly drain the lentils and
mince through chopper. Then place
the pulp on sieve under weight to
squeeze out some of the moisture.
Leave it there for an hour or two, Their
season with salt and pepper and stir into
| it about half the amount in grated
cheese (more or less according to tasf e.
and pot in the usual way. This, kept In
cool, dry place will keep good a long
time, and make an excellent sandwich
filling.
GALANTINE OF LENTILs.
To every two cups of mashed lentils
allow half a cup of fine bread crumbs
half a cup of nut meats roasted and