The Keota news., 1915-05-28
VEGETABLE CONTAINS HIGH OF.
GREE OF NUTRITION.
Oaked and Served with Nuts and To.
matoes, II 10 Probably at its Best
Good omelet for Lunch
con Or supper. "

more value than meat. After a pint Of
lentils have been soaked. drain ana
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 nne.
sprinkle over two teaspoonfuls of salt.
cover with strained tomatoes and bake
for two hours.
Lentfl outlets make an excellent din
ner dish. Prepare q 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. teaspoonful Of salt and
q, bunch Of herbs-including plenty Of
parsley. Cover and cook over 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
lentiIs half a pound Of fresh mush.
rooms previously cooked in their own
liquor and slightly favored with mace
set aside .he liquor Of the mush.
rooms for gravy. Add to lentil and
mushroom mixture two tablespoonfuls
Of red currant jelly. dessertsp0onful
Of meat or vegetable extract. q little
red pepper and some celery salt. Add
unbeaten eggs. one or two at . time.
until the mixture 10 we'll 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 a well.seasoned
brown gravy. using the mushroom
liquid as foundation. and adding ut
the last moment another small spoon.
ful Of currant jelly.
Lentil omelet 10 4 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 It
peeled chopped shallot. add the
drained lentils and fry . few minutes.
Noisten 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 II desired.
Cheese baked with .lentils makes a
substantial and easily prepared dish.
Prepare the lentils ~ 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 -four and cook until brown;
then add two onions. chopped 6ne.
three tablespoonfuls of vinegar aud
two tablespoonfuls Of the water tha
lentils were cOoked in. stir until boil.
ing. add the drained lentils with salt
and pepper a. needed and . grating Of
nutmeg. Turn into q double boiler
and ron1e a1nv,1v Sor az ,ninu<as oa.v>