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Puree of Lentils

3 pts. of lentils 2 qts. broth 4 oz. salt pork 2 tablespoons Gold Medal flour 2 leeks 1 small onion 1 sprig of parsley 1 teaspoon sugar 2 teaspoons salt Wash and pick over the lentils and soak over night in cold water. In the morning drain. Put in kettle with cold water to cover, add vegetables and salt pork. Boil until the beans fall to pieces. As the water evaporates, add broth. When tender, rub all through a puree. Remove fat, thicken with Gold Medal flour cooked in butter, add sugar and salt, cook for five minutes and serve.