Lentil Soup
1 cup dried lentils 2 teaspoons salt 1 tablespoon butter 1 tablespoon flour 1 tablespoon lemon juice 2 slices onion 1 small bay leaf 1 1/2 quarts water Put the lentils, bay leaf and onion to boil in the water, and cook slowly for three hours or until tender. Then put through a colander. Rub the flour and butter together, and stir in a little of the soup; then add this to the whole of the mixture, and boil five minutes. Add the salt and lemon juice just before serving. This should make one quart of soup. If not, add water sufficient to make this quantity.