oes, herbs, and
seasoning well together. Turn the mixture into a pie-dish, and pour
over as much water or vegetable stock as may be required for gravy.
Quarter the eggs and place them on the top. Cover with a short crust,
and bake the pie for 1 to 1-1/2 hours.

LENTIL RISSOLES.

1/2 lb. of lentils, 1 finely chopped onion, 1 breakfastcupful of
breadcrumbs, 1 breakfastcupful of tinned tomatoes, 1-1/2 oz. of
butter, 2 eggs, pepper and salt to taste, some raspings, butter,
vege-butter or oil for frying. Pick and wash the lentils, and boil
them in enough water to cover them; when this is absorbed add the
tomatoes, and if necessary gradually a little more water to prevent
the lentils from burning. Fry the onion in 1-1/2 oz. of butter, mix it
with the lentils as they are stewing, and add pepper and salt to
taste. When the lentils are quite soft, and like a puree (which will
take from 1 to 1-1/2 hours), set them aside to cool. Mix the lentils
and the breadcrumbs, beat up one of the eggs and add it to the
mixture, beating all well together. If it is too dry, add a very
little milk, but only just enough to make the mixture keep together.
Form into rissoles, beat up the second egg, roll them into the egg and
raspings, and fry the rissoles a nice brown in boiling butter or oil.
Drain and serve.

LENTIL TURNOVERS.

6 oz. of lentils, 6 oz. of mushrooms, 1 English onion chopped very
fine, 1 ounce of butter, 1 dessertspoonful of lemon juice, pepper and
salt to taste. Pick and wash the lentils, and cook them in only as
much water as they will absorb. Peel, wash, and cut up the mushrooms,
chop fine the onion, and fry both in the butter. Add them to the
lentils now cooking; also the lemon juice and seasoning. When the
lentils are quite soft, the whole should be a fairly firm puree. Let
it cool, and meanwhile make a paste of 6 oz. of Allinson fine
wheatmeal and 2 oz. of butter or vege-butter and a little water. Roll
the paste out thin, cut into squares of about 4 inches. Place some of
the lentil mixture in each, moisten the edges, turn half over, and
press the edges together. Bake for 15 minutes in a floured tin, and
serve with brown sauce, vegetables, and potatoes.

LENTILS (CURRIED), AND RICE.

1 breakfastcupful each of lentils and rice, 1 lb. of fresh tomatoes or
1/2 a tinful of tinned ones, 1 dessertspoonful of curry, 3 eggs, well
beaten, 2 oz. of butter, some breadcrumbs, and salt to taste. Roast
the rice in a frying-pa