Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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Lentil Salad

Take some boiled lentils and let them get quite cold. Drain them with care, and mix them with about a fourth of their weight of cooked onions or celery, or the two mixed. A pile should then be made in the middle of a dish, and some chopped beetroot be put round it. Pour some salad dressing over, and serve.

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