also furnish us with unlimited possibilities for new dishes. They are as
yet rather difficult to procure, but need only to be known to become very
popular. They somewhat resemble German lentils, but are much browner and
smaller. Being so small, extra trouble must be taken to see that they are
clean and free from grit. They can be used in place of German lentils for
any of the soups or savouries for which recipes are given. They cook very
quickly, and care must be taken with them also not to waste any of their
goodness up the chimney.
Toad-in-a-Hole.
Make the sausages the same as in previous recipe, only using brown lentils
instead of German lentils. Put in a buttered pie-dish and pour over the
following
Batter.
Beat up one or two eggs. Add 3 tablespoonfuls flour, and by degrees two
gills milk, also seasoning of grated onion, chopped parsley, white pepper,
"Extract," &c. While