This section is from the book "The New Cookery", by Lenna Frances Cooper. Also available from Amazon: The New Cookery.
1 pint lentils.
2 quarts cold water.
1 teaspoon lemon juice.
2 small onions 4 whole cloves 1 1/2 teaspoons salt.
3 tablespoons butter.
1/2 tablespoon mint.
1 tablespoon thyme.
2 tablespoons summer savory.
1 teaspoon sage 4 tablespoons chopped parsley.
Wash the lentils, and soak several hours. Cook the lentils with the herbs, onions, and cloves tied in a bag, until the water is absorbed and the lentils are soft, but retain their shape. Then remove the bag of seasonings, add three tablespoons butter and the salt, and put the lentils into a buttered dish. Bake a half hour in the oven. Garnish with parsley and serve.
1 3/4 cups lentil puree 2 tablespoons butter 1/4 cup cream.
1 teaspoon salt 1/3 teaspoon sage.
2 cups riced potato.
1 tablespoon butter To prepare the lentil puree put one cup of raw lentils to soak over night, if possible. Then cook in boiling water until tender, which will usually require an hour or more. When almost done, allow the water to evaporate until the lentils are quite dry. Put them through a colander to form the puree. Then mix with the puree the butter, cream, salt and sage. To prepare the potatoes, peel and cook two or three medium sized potatoes in boiling salted water until tender. Drain and dry by shaking gently over the flame. Force through a ricer or colander, season with butter, and if necessary, additional salt. Place the lentil mixture in the bottom of a buttered baking dish or pan and on top of this place a layer of the mashed potato. Brush the top with a little cream or melted butter and bake until nicely browned.
1 quart hominy.
1 cup milk.
1 tablespoon flour.
1 tablespoon butter.
2 teaspoons salt.
1/2 to 1 cup bread crumbs.
Drain the hominy and put through a food chopper, or mash. Make a white sauce of the butter, flour and salt and pour slowly over the beaten egg. Mix this with the hominy and add bread crumbs sufficient to form into croquettes. Then have ready some dried bread crumbs and one beaten egg to which 2 tablespoons milk or water have been added. Dip the croquettes first into the bread crumbs, then into the beaten egg, and lastly into the bread crumbs again. Place in a buttered pan and bake in a hot oven until nicely browned.
1 cup corn 1/4 cup cream 3/4 cup milk.
1 1/2 teaspoons grated onion 2 eggs.
1 teaspoon salt.
1 1/4 cups granola or 1 1/2 cups toasted bread crumbs.
Beat eggs slightly; add the milk, and cream, the corn, salt, and granola. Let stand 15 to 20 minutes. Turn into a buttered pan, bake in a moderate oven 30 to 40 minutes. Serve with Cream Sauce or White Sauce.
1 cup rice.
2 cups water.
1 teaspoon salt.
2 tablespoons butter.
1/4 Cup dry bread crumbs.
Cook the rice in 2 cups of water to which salt has been added, in a double boiler for 1 hour. (See Steamed Rice.) Stir in the butter and eggs. When the rice has cooled slightly, mold into patties. Roll in the dry bread crumbs and bake until nicely browned.
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