2 cups lentils, 12 small leeks, 4 cups water, short crust.

Put the lentils, water, and leeks, finely shredded, into a covered jar or basin.  Bake in a slow oven until done.  Put into a greased pie-dish and cover with short crust. (If lentils are very dry, add a little more water.) Bake.  Serve with boiled potatoes, brown gravy, and any vegetable in season, except spinach or artichokes.

11.  LENTIL RISSOLES.

1 teacup red lentils, 2 teacups bread-crumbs, or 1 teacup kornules, cornflour or egg, 1-1/2 teacups water, 4 medium-sized onions, 1 grated lemon rind, 2 teaspoons mixed herbs.

Cook the lentils slowly in a saucepan with the water until they are soft and dry.  Steam the onions.  If Kornules are used, add as much boiling water to them as they will only just absorb.  If bread-crumbs are used, do not moisten them.  Add the grated yellow part of the lemon rind and the herbs.  Mix all the ingredients well together and slightly moisten with rather less than a tablespoonful of water in which is dissolved a teaspoonful of raw cornflour.  This is important, as it takes the place of egg for binding purposes.  Shape into round, flat rissoles, roll in white flour, and fry in boiling oil or fat until a golden-brown colour.

A beaten egg may be used for binding in place of the cornflour, and the rissoles may be dipped in egg and rolled in breadcrumbs before frying.  Serve hot with brown gravy or tomato sauce.  Or cold with salad.

12.  MACARONI AND TOMATO.

1/4 lb. macaroni, 1 oz. butter, 1/2 lb. tomatoes, parsley.

Use the best quality of macaroni.  The smaller kinds are the most convenient as they cook more quickly.  Spargetti is a favourite kind with most cooks.  Break the macaroni into small pieces and drop it into fast boiling water.  Cook with the lid off until quite tender.  Be particular about this, as underdone macaroni is not a pleasant dish. (With a little practise the cook will be able to calculate how much water is needed for it all to be absorbed by the time the macaroni is done.) When done, drain well, add the butter, and shake over the fire until hot.

While the macaroni is cooking, skin the tomatoes, break in halves, and put into a tightly-covered saucepan. (Do not add water.) Set at the side of the stove to cook very slowly.  They should never boil.  When reduced to pulp they are done.

Pile the macaroni in the middle of a rather deep dish, and sprinkle with chopped parsley.  Pour the tomato round and serve.

13.  MUSHROOM AND TOMATO.

Many food reformers consider mushrooms to be unwholesome, and indeed, in the ordinary way, they are best left alone.  But if they can be obtained quite fresh, and are not the forced, highly-manured kinds, I do not think they are injurious.  But the very large variety, commonly called horse mushrooms, should not be eaten.