FARSOLE

Soak the large, very hard Lima beans overnight.  To a pound of beans take two large onions.  When the beans are soft add the onions browned in fat, salt, pepper, a tablespoon of sugar, a quarter cup of rice, and let all simmer until the rice is done.

FARSOLE DULCE

Soak dried Lima beans in cold water overnight.  Drain, put on with very little water, add one tablespoon of fat, peel of lemon or orange.  When beans are half done, add a tablespoon of sugar which has been browned in a pan, stew slowly until the beans are tender.

SLAITTA (ROUMANIAN)

Soak one pound medium-sized white beans overnight.  Put on to boil in cold water, when soft, mash, adding a little warm water while mashing.  Add salt and mashed garlic to beans and one or two teaspoons of sugar.  To a pound of beans take a pound of onions.  Brown the onions in oil and add water so they do not become too brown or greasy.  When beans are tender serve on platter with browned onions poured over them.  May be served either hot or cold.  This dish is served with Carnatzlich. (See Meats.)

BAKED LENTILS (LINZEN)

Pick and wash one-half pound of lentils and soak them in cold water overnight.  In the morning put them over the fire in a large saucepan with about a quart of water.  As soon as the water begins to boil, the lentils will rise to the top.  Remove them with a skimmer, put them in a baking dish with one small onion and three or four ounces of smoked fat meat in the centre, and pour over them a pint of boiling water, in which one-half teaspoon of salt and one-quarter teaspoon of pepper have been mixed.  Bake in a moderate oven four or five hours.  The lentils must be kept moist and it may be necessary to add a little water from time to time.

MEAT SUBSTITUTES

The following recipes contain as much nourishment as any meat dish and can readily be substituted for meat at a meal.

LENTIL SAUSAGES

For each person soak one tablespoon of lentils overnight.  Then drain and leave them spread on a dish for a day.

When ready to use, chop them finely and cook gently in a covered jar in an outer vessel of water for about one hour, adding from time to time just as much water as they will absorb.

When fully cooked, stir in about twice their bulk in bread crumbs (preferably whole wheat), a slight flavoring of very finely chopped onion, powdered mixed herbs and nutmeg, salt and pepper to taste, and drippings to make the whole fairly moist.

When cool, shape into sausages (or cutlets or round cakes for luncheon), coat them with egg and bread crumbs or seasoned flour, and brown them in a little fat in a frying-pan or in a fairly hot oven.