is made by using cooked lentils in place of the beans.
Tomato Paste.
Peel and cut small 1/2 lb. tomatoes. Put in saucepan with 1 oz. butter, a
teaspoonful grated onion, and seasoning to taste--made mustard, celery salt,
lemon juice, ketchup, "Extract," &c. Each or all of these are good. Stir
over the fire till the tomato is nearly cooked, then add one egg, and stir
round till all is smooth and thick. Add 2 tablespoonfuls bread crumbs or 1
of cold cooked rice, macaroni, &c., previously put through a sieve or
masher. Remove to side of fire and stir in 2 ozs. grated cheese. Mix very
thoroughly and pot.
Tomato Paste (2).
For immediate use the following is specially good. It may be used as a
savoury, and makes a delicious filling for sandwiches. Take some firm, ripe
tomatoes, free from skin and seeds, and cut up small. Allow 1 oz. grated
cheese to every 4 ozs. tomato--some may prefer more cheese in proportion,
but that is a fair average. Put in a strong basin with seasoning--made
mustard or pepper, ketchup, a little "Marmite" or "Carnos," &c., and pound
to a smooth paste with a wooden spoon. Pass through a sieve, and it is
ready for use.
Brawn for Pic-Nic.
Take a small teacupful lentils, haricots, or butter peas, and rub through a
sieve. Cook 2 ozs. flaked rice or semolina in a teacupful boiling stock
for about 10 minutes, stirring all the while, and then 1/2 lb. or more of
tomatoes sliced and cut small, dessertspoonful grated onion, some finely
shred cooked carrot or beetroot, and seasoning. Add the lentils to this and
mix thoroughly. Cook for a minute or so, remove from the fire, and mix in 2
finely chopped hard-boiled eggs. Press into a glass dish. It may be
covered with glaze when turned out, or decorated with aspic jelly.
Tomatoes and Mushrooms,
gently baked or steamed together, with butter and seasoning, are also very
good as a cold savoury for sandwiches; &c. If rather moist add a little
cooked rice, mashed potato, or fine crumbs. Pound together, pass through a
sieve if wished very smooth, and pot as above.
Sandwiches.
A good filling for sandwiches is to be found in any of the "potted meats"
given in the foregoing section. Amongst others are
Egg Sandwiches.
These are usually made with finely chopped hard-boiled eggs. The latter
alone may be used, or a little relish of some sort may be added--ketchup,
tomato pulp, or chutney. Mix all to a smooth paste before using, and spread
very evenly.
Egg Sandwiches (2).
Another very good way is to beat up the eggs a little, add seasoning, &c.,
put a bit of butter in saucepan, pour in the eggs, and cook gently till set.
Stir all the time. Use when cold.
Water-Cress, Mustard-and-Cress,
and all salad vegetables are suitable for sandwiches. Most people will
prefer them simply with bread and butter, so that the individual flavour may
be appreciated. If any, such as lettuce or endive, are considered rather
insipid, a little relish may be added as above. A tasty and novel flavour
is obtained by spreading a very little Marmite Extract on the bread and
butter before adding the filling proper.