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Lentils

These are one of the most important of the leguminous seeds and are valuable for soups, stews and rice dishes in which there is a small allowance of nitrogenous elements. Wash and soak a pint of lentils over night, in the morning drain, cover with warm, soft water and bring quickly to a boiling point. Boil gently about one hour, drain and cover again with fresh, boiling, soft water. Boil gently until the lentils are tender, about another hour. Press them between the thumb and fingers, if they mash quickly under pressure they are done. Drain in a colander. Put two tablespoonfuls of butter in a saucepan, when melted add the lentils; add one tablespoonful of onion juice, a palatable seasoning of salt and pepper; stir over the fire about fifteen minutes and serve very hot. One or two tablespoonfuls of cream may also be added if liked.