1/2 lb. of lentils, 1 lb. of potatoes, 1 lb. of tomatoes, 1 Spanish onion, 1 heaped-up teaspoonful of herbs, 3 hard-boiled eggs, 1-1/2 oz. of butter, pepper and salt to taste.  Have the lentils cooked beforehand.  Peel, wash, and cut into dice the potatoes and onion, and fry them in the butter until nearly soft.  Scald and slice the tomatoes, and mix the fried vegetables, lentils, tomatoes, herbs, and seasoning well together.  Turn the mixture into a pie-dish, and pour over as much water or vegetable stock as may be required for gravy.  Quarter the eggs and place them on the top.  Cover with a short crust, and bake the pie for 1 to 1-1/2 hours.

LENTIL RISSOLES.

1/2 lb. of lentils, 1 finely chopped onion, 1 breakfastcupful of breadcrumbs, 1 breakfastcupful of tinned tomatoes, 1-1/2 oz. of butter, 2 eggs, pepper and salt to taste, some raspings, butter, vege-butter or oil for frying.  Pick and wash the lentils, and boil them in enough water to cover them; when this is absorbed add the tomatoes, and if necessary gradually a little more water to prevent the lentils from burning.  Fry the onion in 1-1/2 oz. of butter, mix it with the lentils as they are stewing, and add pepper and salt to taste.  When the lentils are quite soft, and like a puree (which will take from 1 to 1-1/2 hours), set them aside to cool.  Mix the lentils and the breadcrumbs, beat up one of the eggs and add it to the mixture, beating all well together.  If it is too dry, add a very little milk, but only just enough to make the mixture keep together.  Form into rissoles, beat up the second egg, roll them into the egg and raspings, and fry the rissoles a nice brown in boiling butter or oil.  Drain and serve.

LENTIL TURNOVERS.

6 oz. of lentils, 6 oz. of mushrooms, 1 English onion chopped very fine, 1 ounce of butter, 1 dessertspoonful of lemon juice, pepper and salt to taste.  Pick and wash the lentils, and cook them in only as much water as they will absorb.  Peel, wash, and cut up the mushrooms, chop fine the onion, and fry both in the butter.  Add them to the lentils now cooking; also the lemon juice and seasoning.  When the lentils are quite soft, the whole should be a fairly firm puree.  Let it cool, and meanwhile make a paste of 6 oz. of Allinson fine wheatmeal and 2 oz. of butter or vege-butter and a little water.  Roll the paste out thin, cut into squares of about 4 inches.  Place some of the lentil mixture in each, moisten the edges, turn half over, and press the edges together.  Bake for 15 minutes in a floured tin, and serve with brown sauce, vegetables, and potatoes.

LENTILS (CURRIED), AND RICE.