The citizen. [volume] (Berea, Ky.) 1899-1958, 1915-07-29
lENTIl'S GREAT VALUE
VEGETABLE CONTAINS HIGH DE
GREE OF NUTRITION.
Baked and Served with Nuts and To-
mstoes, u 10 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
lentiis 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 nne.
sprinkle over two teaspoonfuis OF salt.
cover with strained tomatoes and bake
for two hours.
Lentil outlets make an excellent din
by washing and placing in a granite
saucepan with a 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 alb
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. a dessertspoonful
OF meat or vegetable extract. a little
red pepper and some celery salt. Add
unbeaten eggs. one on two at a time.
until the mixture Is well 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
ful OF currant jelly.
Lentil omelet Is a splendid luncheon
or supper dish Wash three table
spoonfuls OF lentils. then cook them
in sailed water. Melt a tablespoonful
OF butter in a saucepan. fry In II 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
spconfuls of cream, season and pour
into an omelet pan containing some
melted butter When the omelet be
gins to set spread the lentils over II
and fold over. A little tomato sauce
may be poured around the base OF the
dish II desired.
Cheese baked with lentils makes
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
well 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
a frying pan. stir in two tablespoon
fuls of -four and cook until brown
then add two onions. chopped fine.
three tablespoonfuls OF vinegar aud
two tablespoonfuls of the water the
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 rs minutes. Serve
surrounded with cress.