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Some Kitchen Kinks: Lentils

Lentils. Lentils may be cooked in purées, soups, etc., like Cried beans.

Baked Lentils. 1 quart lentils. 1 quart water. 6 ounces mixed salt pork. 1 clove of garlic or 1 small onion. 1 generous teaspoonful salt. 1/2 teaspoonful pepper.

Pick over and wash the lentils.

Soak in cold water overnight. In the morning pour off the water and put the lentils in a stewpan with two quarts of cold water and place on the fire. As soon as the water begins to boil the lentils will rise to the top. Take them off with a skimmer and put them in a deep earthen dish, with the pork and onion in the center. Mix the pepper and salt with a quart of boiling water and add. Put the dish in a moderate oven, and cook slowly for four or five hours.

The lentils must be kept moist, and it may be necessary to add a little water from time to time. If the pork is not very salt the dish may require a little more salt.

Stewed lentils are prepared in about the same manner, but using more water. Instead of pork, fat corned beef or the shank of a ham may be employed.