The Miller press. [volume] (Miller, S.D.) 190?-current, 1915-05-27
LENTIL'S GREAT VALUE
VEGETABLE CONTAINS HIGH De.
GREE OF NUTRITION.
Baked and Served With Nuts and To-
matoes, II is Probably at Its Best
Good OmeIet for Lunch
con Or Supper.

Lentils baked with a few chopped
nuts and tomatoes make a dish with
more value than meat. After a 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
a half pound of Brazil nuts which
have been peeled and chopped fine,
sprinkle over two t~easpoonfuls of salt,
cover with strained tomatoes and bake
for two hours.
Lentil outlets make an excellent din
ner dish. Prepare a quart of lentils
by washing and placing in a granite
saucepan with a quart Of cold water,
a ~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 alb
sorbed and the lentils are soft, but
not pulpy. Take out the herbs.
onions and cloves and mix with the
Ientils 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 Ientil and
mushroom mixture two tablespoonfuls
of red currant jelly, a dessertspoonfu(
Of meat or vegetable extract, a little
red pepper and some celery salt. Ado
uOhnotnn nuUc nnn nr tyyn ot n f,,na
until the mixture is we'll bound TO-
gether. Then brush with egg, coat
with brown breadcrumbs, after shap-
ing into a outlet, and fry in deep fat.
With the outlet serve a ~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 a splendid luncheon
or supper dish. Wash three table
%spoonfuls Of ~lentils, then cook them
In salted water. Melt a tablespoonful
Of butter in a saucepan, fry in it 4
peeled chopped shallot, add the
drained lentils and fry a few minutes.
Moisten with three tablespoonfuls OF
brown sauce, season with salt and
pepper and keep hot. Break six eggs
and beat them up well with two table
s%poonfuls 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 if desired.
Cheese baked with lentils makes n
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
lot the whole with small pieces OF
butter. Bake quickly and serve hot
with or without gravy.
In Germany n eats lentils this
way: Wash two cupfuls of lentils,
soak over night, drain and cover them
and n onion with boiling water and
cook until tender, but not broken.
Melt two tablespoonfuls of butter in
a frying pan, stir in two tablespoon.
fuls Of flour and cook until brown;
then add two onions, chopped fine,
three tablespoonful of vinegar and
two ta~biespoonfuls of the water the
lentils were cooked in, stir until boil
ing, add the drained lentils with salt
and pepper as needed and a grating Of
nutmeg. Turn into a double boiler
md cook slowly for Is minutes. Serve
surrounded with cress.