SUBSTANTIAL VEGETABLES

mint, and after a minute strain tliem off ; add pepper, salt, and ^bout two ounces of butter to a quart of peas — though this is not absolutely necessary — and nearly a dessertspoonful of white powdered sugar.

If you wish to have the peas as bright a green as freshly gathered ones, after you strain them off you can mix them in a basin, before you add the butter, v^ith a little piece of green vegetable colouring (sold in bottles by all grocers). The peas should then be put back in the saucepan for a few minutes to be made hot through, and then finished as directed before.

^ Peas, Dried, Green, with Cream. — Boil the peas as before directed till they are quite tender, then strain them off and put them in a stew-pan with one ounce of butter to every quart of peas and toss them lightly about with a little pepper, salt, and grated nutmeg. Add to each quart of peas a quarter- of a pint of cream and a dessertspoonful of powdered sugar ; surround the dish with fried or toasted bread.

Lentils. — Lentils are, comparatively speaking, a novel form of food in this country, though they have been used abroad for many years, and a recipe for cooking them will be found in a well-known work, published in Paris in 1846, en- titled "Za Cuisiniere de la Campagne et de la Ville ; ou^ Noiivelle Cuisine ikconomique^^ one of the most popular French cookery-books ever published, and which in that year had reached a circulation of 80,000 copies.

Recipes for boiled lentils and lentil soup are given in ^*Casseirs Dictionary of Cookery," published in 1875; but it is stated in the introductory remarks that lentils are little used in England except as food for pigeons, and adds, "They are seldom offered for sale." Since that date lentils have become an exceedingly popular form of food in many households, and vegetarians generally regard them as one of the most nourishing forms of food served at the table. There are two kinds of lentils, •Jie German and Egyptian. The Egyptian are red and much smaller than the German, which are green. The former kind are generally used on the Continent, in Italy and the South of France, while, as the name implies, the green lentils are more commonly used in Eastern Europe. Either kind, however, can be used for making soup and pur^e, recipes of which have

VEGETARIAN COOKERY

already been given, as well as for the recipes in the present chapter.

Lentils, Boiled. — The lentils should be placed in soak over- night; and those that float should be thrown away. Suppose we have half a pint of lentils, they should be boiled in about a pint and a half of water. Boil them till they are tender, which will take about half an hour, then drain them off and put them back in the saucepan for a few minutes with a little piece of butter, squeeze over them the juice of half a lemon, and serve hot. Some people make a little thickened sauce with yolks of eggs and a little butter and flour mixed with the water in which they are boiled.

Lentils, Curried. — Lentils are very nice curried. Boil the

lentils as directed above till they are tender. When they are placed in a vegetable-dish make a deep well in the centre and pour some thick curry sauce into it. (^See Curry Sauce.)

Lentils a la Provencale. — Soak the lentils overnight and put them into a stew-pan with five or six spoonfuls of oil, a little butter, some slices of onion, some chopped parsley, and a teaspoonful of mixed savoury herbs. Stew tbem in this till the lentils are tender, and then thicken the sauce with yolks oi eggs, add a squeeze of lemon-juice, and serve.

N.B. — Haricot beans can be cooked in a similar manner.