LENTIL GRAVY WITH RICE.Rub a cupful of cooked lentils through a colander to remove the skins, add one cup of rich milk, part cream if it can be afforded, and salt if desired.

Cooking his own lentils in the field, he throws salt twice into the pot and makes them uneatable.

"I was rockingShila-baby in my lapstirring on the fire black lentils for my boyblack lentilshe" "Mama!"

Boil 1 cup of lentils with 1 bay-leaf, 2 sprigs of parsley, a pinch of salt and pepper to taste; add some mace and cook until tender.

LENTIL SOUP (LINZEN), No. 1 Soak two cups of lentils over night in cold water.

Turn the lentils into this pan, add some chopped celery if at handit is very good without, but to my taste most dishes are improved by celeryand allow to simmer an hour longer.

Add the lentils to this and mix thoroughly.

Boil 1 quart of lentils until tender; then heat 2 tablespoonfuls of butter.

Cover with just as little water as will cook the lentils without burning, and simmer or steam closely covered for about half-an-hour till lentils a thick puree.