Recipes.
Lentil Puree.—Cook the lentils and rub through a colander as for peas puree. Season, and serve in the same manner.
Lentils Mashed with Beans.—Lentils may be cooked and prepared in the same manner as directed for mashed peas, but they are less strong in flavor if about one third to one half cooked white beans are used with them.
Lentil Gravy with Rice.—Rub a cupful of cooked lentils through a colander to remove the skins, add one cup of rich milk, part cream if it can be afforded, and salt if desired. Heat to boiling, and thicken with a teaspoonful of flour rubbed smooth in a little cold milk. Serve hot on nicely steamed or boiled rice, or with well cooked macaroni.