The Western outlook., 1915-07-31
LENTlL'S GREAT VALUE
VEGETABLE CONTAINS HIGH De
GREE OF NUTRITION.
Baked and Served With Nuts and To
matoes, Il Is Probably at Its Best
Good OmeIet for Lunch
con or Supper.

Lentils baked with few chopped
nuts and tomatoes make q dish with
more value than meat. After pint OF
lentils have been soaked, drain and
cover them with fresh water and boil
until the skins crack. Place them In a
shallow baking pan, mixing them with
half pound of Brazil nuts which
have been peeled and chopped fine,
sprinkle over two teaspoonfuls of salt,
cover with strained tomatoes and bake
for two hours.
Lentil outlets make an excellent din
ner dish. Prepare quart Of lentils
by washing and placing in a granite
saucepan with quart of cold water,
teaspoonful of lemon Juice, two
small onions, four whole cloves, three
red peppers, a teaspoonful Of salt and
a bunch of herbs-including plenty OF
parsley. Cover and cook over a mod
crate fire until the water has been abb
sorbed and the lentils are soft, but
not pulpy Take out the herbs,
onions and cloves and mix with the
lentils half a pound Of fresh mush-
rooms previously cooked in their own
liquor and slightly favored with mace
set aside the liquor of the mush-
rooms for gravy. Add to lentil and
mushroom mixture two tablespoonfuls
of red currant jelly, dessertspoonful
Of meat or vegetable extract, a little
red pepper and some celery salt. Add
unbeaten eggs, one or two at time,
until the mixture Is well bound to-
gether Then brush with egg, coat
with brown breadcrumbs, after shap-
Ing into outlet, and fry In deep fat.
With the outlet serve well-seasoned
brown gravy, using the mushroom
liquid as foundation, and adding at
the last moment another small spoon
full of currant jelly.
Lentil omelet is splendid luncheon
or supper dish. Wash three table
spoonfuls of lentils, then cook them
in salted water. Melt tablespoonful
of butter In saucepan, fry In 1t a
peeled chopped shallot, add the
drained lentils and fry few minutes.
Moisten with three tablespoonfuls of
brown sauce, season with salt and
pepper and keep hot. Break six eggs
and beat them up we'll with two table
spoonfuls of cream, season and pour
into an omelet pan containing some
melted butter. When the omelet be-
gins to set spread the lentils over it
and fold over A little tomato sauce
may be poured around the base of the
dish IL desired.
Cheese baked with lentils makes a
substantial and easily prepared dish.
Prepare the lentils as for the outlet
before the mushrooms are added and
sprinkle several layers of grated
cheese into the baking dish between
the layers of lentils. On the top put
thick slices of ripe tomatoes or cover
we'll with canned ones. Over them
sprinkle finely chopped parsley and
dot the whole with small pieces of
butter. Bake quickly and serve hot
with or without gravy.
In Germany one eats lentils this
way: Wash two cupfuls of lentils,
soak over night, drain and cover them
and one onion with boiling water and
cook until tender, but not broken.
Melt two tablespoonfuls of butter In
frying pan, stir in two tablespoon
fuls of flour and cook until brown !;
then add two onions, chopped fine,
three tablespoonfuls of vinegar and
two tahlasDo0nf1Is Of the water tha
lentils were cooked In, stir until boil
ing, add the drained lentils with salt
and pepper as needed and grating of
| nutmeg. Turn into a double boiler
and cook slowly for Is minutes. Serve
! surrounded with cress.