Lentil Turnovers

Pick and wash 6 oz. of lentils.

Cook the lentils in only as much water as they will absorb.

Peel, wash, and cut up 6 oz. of mushrooms.

Chop 1 English onion very finely.

Fry the mushrooms and onion in 1 ounce of butter.

Add the fried mushrooms and onion to the cooking lentils, along with 1 dessertspoonful of lemon juice and seasoning.

When the lentils are quite soft, the mixture should be a fairly firm purée.

Let the purée cool.

Meanwhile, make a paste of 6 oz. of Allinson fine wheatmeal, 2 oz. of butter or vegetable butter, and a little water.

Roll the paste out thin and cut into squares about 4 inches.

Place some of the lentil mixture in each square, moisten the edges, turn half over, and press the edges together.

Bake for 15 minutes in a floured tin.

Serve with brown sauce, vegetables, and potatoes.

Roast 1 breakfast cupful of rice in a frying pan with half of 2 oz. of butter until browned.

Set the browned rice over the fire with 1-1/2 pints of water and 1 breakfast cupful of lentils, picked and washed.

When the lentils are tender, set them aside to cool a little.

Scald and skin the tomatoes, cut them into slices, and place them in a buttered pie dish.

Smooth 1 dessertspoonful of curry with 1 spoonful of water.

Add the curry mixture, 3 well-beaten eggs, and salt to the cooked rice and lentils, and mix all well.

Spread the mixture over the tomatoes, scatter breadcrumbs over the top, and place pieces of the remaining butter over the breadcrumbs.

Bake the savoury for 3/4 of an hour to 1 hour.

Pick and wash 1/2 lb. of lentils.

Set the lentils over the fire to cook, just covered with water, adding 1 blade of mace, pepper, and salt.

Chop the English onion finely and fry it brown in 1 oz. of butter.

Add the fried onions and 1/2 cupful of tinned tomatoes to the lentils, stirring occasionally to prevent burning.

Let the lentils cook gently until soft and forming a fairly firm purée.

If too dry, add a little more water as required.

When done, remove the mace and turn the lentils out to cool.

Use the cooled lentils for making sandwiches with very thin bread and butter.

Boil the potatoes, flagolet beans, onions, carrots, and celery in 1 quart of water until quite tender.

Add 1/4 lb. of rice, pepper, and salt, and cook all together gently until the rice is soft, adding more water if necessary.

Before serving, add 2 oz. of butter and 2 oz. of grated Parmesan cheese, stir a few minutes, and serve.