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Sautéd Lentils

1 pint lentils

2 tablespoons butter or savory

¼ teaspoon soda fat

Salt and pepper

Wash the lentils and soak overnight. In the morning, drain them, cover with warm water in which the soda has been dissolved, and bring them quickly to the boiling-point. Boil gently for one hour, drain, cover them again with fresh boiling water, and boil gently until tender; this generally requires about one and one-half to two hours longer. Test by mashing a lentil between the fingers. If it crushes quickly, they are done. Drain in a colander.

Place butter or fat in a frying-pan and when it is melted add the lentils, with salt and pepper to season; stir them over the fire for fifteen minutes. Two minced onions may be added to the lentils, if desired.