Lentil Fritters
Lentils, 1 cup.
Rich milk, ¼ cup.
Egg, 1.
Butter, 1 tablespoonful.
Flour, ¾ cup.
Cook lentils until tender, drain, press through a colander, add the milk, butter, flour, salt, and beaten yolk. Mix thoroughly and add the stiffly-beaten white. Drop in spoonfuls on oiled griddle and brown on both sides, or bake in the oven. Garnish with parsley, and serve with marmalade or apple sauce.