1 lb. chestnuts, 1 tablespoon chopped parsley, cornflour and water or 1 egg.

Boil the chestnuts for half an hour.  Shell, and well mash with a fork.  Add the parsley.  Dissolve 1 tablespoon cornflour in 1 tablespoon water.  Use as much of this as required to moisten the chestnut, and mix it to a stiff paste.  Shape into firm, round, rather flat rissoles, roll in white flour, and fry in deep oil or fat to a golden brown colour.  Serve with parsley or tomato sauce.

For those who take eggs, the rissoles may be moistened and bound with a beaten egg instead of the cornflour and water.  They may also be rolled in egg and bread-crumbs after flouring.

6.  HARICOT BEANS, BOILED.

1/2 pint beans, 1 oz. butter, water, 1 teaspoon lemon juice.

The small white or brown haricots should be used for this dish.  Wash well, and soak overnight in the water.  In the morning put in a saucepan in the same water and bring to the boil.  Simmer slowly for 3 hours.  When done they mash readily and look floury.  Drain off any water not absorbed.  Add the butter and lemon juice, and shake over the fire until hot.  Serve with parsley or white sauce.

7.  HARICOT RISSOLES.

1/2 pint haricots, 1 oz. butter, 1 medium onion, water, 1 teaspoon lemon juice, 1 teaspoon mixed herbs, or 1 tablespoon chopped parsley.

Cook the haricots as in preceding recipe.  Mash well with a fork, add the onion finely grated, and the parsley or herbs. (This may be omitted if preferred.) Form into firm, round, rather flat rissoles.  Roll in white flour.  Fry in deep oil or fat to a golden brown colour.  Serve with tomato sauce, brown gravy, or parsley sauce.

8.  LENTILS, STEWED.

1 cup lentils, 1-1/2 cups water, butter (size of walnut), 1 teaspoon lemon juice.

Use either the red Egyptian, or the green German lentils.  Wash well in several waters, drain, and put to soak overnight in the water.  Use this same water for cooking.  Cook very slowly until the lentils are soft and dry.  They should just absorb the quantity of water given. (If cooked too quickly it may be necessary to add a little more.) A little thyme or herb powder may be cooked with the lentils, if liked.  When done, drain off any superfluous water, add the butter and the lemon juice, shake over the fire until hot.  Serve with baked potatoes and tomato sauce.

9.  LENTIL PASTE.

1/2 pint red lentils, 1/2 pint bread-crumbs, 2 ozs. butter or 1-1/2 oz. nutter, 2 teaspoons lemon juice, 1/2 a nutmeg.

Well wash the lentils and place on the fire with just enough water to cover them.  Simmer gently until quite soft.  Add the butter, lemon juice, nutmeg, and bread-crumbs.  Stir well, heat to boiling point, and cook for 10 minutes.  Put in jars, and when cold pour some melted butter or nutter on the top.  Tomato juice may be used in place of the lemon juice if preferred.

10.  LENTIL AND LEEK PIE.