n in half of the butter until browned; then set
it over the fire with 1-1/2 pints of water and the lentils, picked and
washed. When tender set them aside to cool a little. Scald and skin
the tomatoes, cut them into slices and place them in a buttered
pie-dish. Smooth the curry with 1 spoonful of water; add the curry,
the eggs, and salt to the cooked rice and lentils, and mix all well.
Spread all over the tomatoes, scatter breadcrumbs over the top, cut up
the rest of the butter in pieces and place them here and there over
the breadcrumbs. Bake the savoury for 3/4 of an hour to 1 hour.

LENTILS (POTTED), FOR SANDWICHES.

1/2 lb. of lentils, 1 English onion, 1/2 a cupful of tinned tomatoes,
1 blade of mace, 1 oz. of butter, pepper and salt to taste. Pick and
wash the lentils, and set them over the fire to cook, only just
covered with water, adding the mace, pepper, and salt. Chop fine the
onion and fry it a nice brown in the butter; add the fried onions and
tomatoes to the lentils, stir them sometimes to prevent burning, and
let the lentils cook gently until they have become soft and make a
fairly firm puree. If too dry, add a little more water as may be
required. When they are done remove the mace and turn the lentils out
to get cold. Then use for making sandwiches with very thin bread and
butter.

MINESTRA.

1 breakfastcupful of potatoes cut into small dice, 2 breakfastcupfuls
of flagolet beans, onions, carrots, and celery mixed (the latter cut
up small), 1/4 lb. of rice, 2 oz. of butter, 2 oz. of grated Parmesan
cheese, pepper and salt to taste. Boil the vegetables in 1 quart of
water until quite tender, add the rice, also pepper and salt, and cook
all together gently until the rice is soft, adding more water if
necessary. Before serving add the butter and cheese, stir a few
minutes, and serve.

MUSHROOM CUTLETS.

1/4 lb. of mushrooms, 1/2 teacupful of mashed potatoes, 1 teacupful of
breadcrumbs, 1 small onion, 2 eggs, 2 oz. of butter, a little milk, 1
teaspoonful of finely chopped parsley, 1/2 teaspoonful of herbs. Peel
and cut up the mushrooms, chop up the onion, and fry them in 1 oz. of
butter. Mix the mushrooms and onion with the breadcrumbs, 1 egg well
beaten, add also pepper and salt to taste; if necessary add a little
milk to make it into a paste; shape the mixture into cutlets, dip them
in the other egg well beaten, and fry them in the rest of the butter.
Serve with tomato sauce.

MUSHROOM PIE.