Lentil And Mushroom Cutlets

Prepare a quart of lentils as in the recipe for baked lentils. Add to them half a pound of fresh mushrooms, previously cooked in their own liquor, and lightly flavored with mace. Set aside the liquor for gravy and add to the lentils and mushrooms two tablespoonfuls of red currant jelly, two cupfuls of fine browned bread crumbs, a dessertspoonful of meat extract, or more if required to take up the moisture of the browned bread crumbs, a little red pepper, and celery salt. Add three unbeaten eggs, one at a time, until the mixture is well bound together. Shape, brush with egg, coat with browned bread crumbs, and fry in deep fat, as you would chicken cutlets. With the cutlets serve a well-seasoned brown gravy, using mushroom liquor as foundation and adding at the last moment another small spoonful of the red currant jelly. One-half this recipe will serve eight.

Baked Lentils And Cheese

Prepare the lentils as for baked lentils, but sprinkle three layers of grated cheese into the baking dish between layers of lentils. On the top put thick slices of fine ripe tomatoes, arranged thickly, so as to cover the lentils. Over the tomatoes sprinkle finely chopped parsley and in the center of each slice of tomato put a tiny piece of butter. Bake quickly and serve hot with or without gravy.

Red Kidney Beans With Cheese In Chafing Dish

Put two tablespoonfuls of butter in the blazer, add one can of red kidney beans, one small green pepper minced finely, and a little onion or minced chives if liked. Cook until the peppers are tender. Add one and one-half cupfuls of grated cheese, and when melted serve on toast.

Mint-Glazed Carrots

Wash and scrape three carrots and cut in one-fourth inch slices. Parboil for ten or fifteen minutes, drain, put into a saucepan with one-third cupful each of sugar and butter, and one tablespoonful of chopped mint leaves. Cook very slowly until glazed and perfectly tender. Serve hot, and as a border surrounding a mound of green peas.

Mashed Carrots

Scrape the carrots, wash them, and lay them in cold water for half an hour. Cook until tender in boiling water; then drain and mash with butter as desired, season with pepper and salt, put in a vegetable dish, garnish with parsley, and serve very hot.

Corn Pudding

Grate twelve ears of sweet corn. Add four table-spoonfuls of melted butter and one teaspoonful of salt. Fold in the yolks and whites of four eggs beaten sep-arately. Bake this in a well-buttered casserole dish, in a quick oven, for forty-five minutes.

Onions And Cheese

Wash and peel four large onions, and cut them into slices one-quarter of an inch thick. Butter a baking-dish and lay the slices in it, placing them close together. Sprinkle the onions with salt and pepper, and bake half an hour, or until the onions are tender, then cover each slice thickly with grated cheese, put in the oven again and serve when cheese is melted and browned. Serve in the baking-dish or lift out on to a hot platter. Individual casseroles can be used to advantage when preparing onions in this way.