News and citizen. [volume] (Morrisville, Vt. ;) 1881-current, 1915-11-03
LENTlL'S GREAT VALUE
VEGETABLE CONTAINS HIGH DE.
GREE OF NUTRITION.
Baked and Served With Nuts and To-
matoes, 1t is Probably at Its Best
Good OmeIet for Lunch
con or Supper.

Lentils baked with a few chopped
nuts and tomatoes make 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 q
shallow baking pan, mixing them with
a 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,
a teaspoonful of lemon juice, two
small onions, four whole cloves, three
red peppers, teaspoonful of salt and
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 PUPPY Take out the herbs,
onions and cloves and mix with the
'ShIAio ilStit q pOuIIu VI liCSl
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 tablespoonful
of red currant jelly, a dessertspoonful
of meat or vegetable extract. little
red pepper and some celery salt Add
unbeaten eggs; one or two at a time,
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 splendid luncheon
or supper dish. Wash three table
spoonfuls of lentils, then cook them
in sailed water. Melt a tablespoonful
of butter in saucepan, fry in it 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 well 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 if desired.
Cheese baked with lentils makes a
and easily prepared dish.
Prepare the lentils as for the outlet
before the mushrooms are added and
sprinkle several layers of grated
'heese into the baking dish between
he layers of lentils On the top put
hick slices of ripe tomatoes or cover
veil with canned ones. Over them
prinkle finely chopped parsley and
lot the whole with small pieces of
,utter. Bake quickly and serve hot
With or without gravy.
In Germany one eats lentils this
way: Wash two cupfuls of lentils,
oak over night drain and cover them
md one onion with boiling water and
ook until tender, but not broken.
Melt two tablespoonfuls OF butter in
| frying pan, stir in two tablespoon
uls of flour and cook until brown;
hen add two onions, chopped fine,
hree tablespoonful of vinegar and
wo tablespoonfuls of the water the
entils were cooked in stir until boil
ng, add the drained lentils with salt
nd pepper as needed and a grating of
Turn into a double boiler
nd cook slowly for Is minutes. Serve
with cress.
A lazy liver leads 10 chronic dyspepsia