Dahl.

Wash well 1/2 lb. rice and allow to swell and soften in just as much water or stock as it will absorb.  Cook 1/2 lb. red lentils with stock or water, some grated onion, pinch herbs, little curry powder, and any other seasoning to taste.  Make a border of the rice, pile the lentils high in the centre, and garnish with slices of hard-boiled eggs.  The lentils are best steamed, as they can thus be thoroughly cooked without becoming mushy or burnt.

Mushroom and Tomato Pie.

For a fair-sized pie get 3/4 lb. medium-sized flap mushrooms, the meadow ones are best, and 1 lb. good firm tomatoes, remove the stalks from the mushrooms and wipe with a piece of clean flannel dipped in oatmeal or salt.  Unless very dirty, it is best not to wash them, as that somewhat spoils the flavour.  Pare and put a layer in pie-dish, along with slices of tomato, pared and free from seeds.  Put a little bit of butter on each, dust with salt and pepper, and repeat till the dish is heaped up.  Cover with a good, rough puff paste, and bake till the paste is ready, about an hour.  No water should be put in, but the trimmings of the mushrooms and tomatoes should be stewed in a little water, and this gravy may be added with a funnel after the pie is ready.

Mushroom and Tomato Patties.

For these we require some richer puff paste.  Prepare and trim a small quantity of tomatoes and mushrooms.  Cut rather small and cook gently, with a little butter and seasoning, for 10 or 15 minutes.  Allow most of the moisture to evaporate in cooking, as this is much better than mixing in flour to absorb it.  When the pastry cases are baked, fill in with the mixture.  Good either hot or cold.  If baked in patty pans, the mixture should be cold before using.  Line in the tins with puff paste, half fill, brush edges with egg or water, lay on another round of paste, press edges together and bake.

Vol-au-Vent.

A delicious vol-au-vent is made with exactly the same filling as above.

Mushroom Pie.

Put on stewpan with a piece of “Nutter” or other good vegetable fat.  Cut up one large Spanish onion very small, add to fat and brown nicely.  Cover with water and stew along with the contents of a tin or bottle of white French mushrooms (including the liquid), also pepper and salt to taste.  Stew till the mushrooms are tender, then take out and chop.  Dish along with other contents of saucepan, and when cool add a cup of brown bread crumbs, and one beaten egg.  Cover with puff paste or short crust and bake.  Serve with brown sauce.

Shepherd’s Pie.

Mushrooms same as for mushroom pie, but covered with nicely mashed potatoes, adding pepper and salt to the latter.  Beat well and cover, stroke with a fork, and brown in the oven.

BREAKFAST DISHES—­Porridge.

“The halesome parritch, chief o’ Scotia’s food.”