1 cup lentils, 1-1/2 cups water, butter (size of walnut), 1 teaspoon lemon juice. Use either the red Egyptian, or the green German lentils. Wash well in several waters, drain, and put to soak overnight in the water. Use this same water for cooking. Cook very slowly until the lentils are soft and dry. They should just absorb the quantity of water given. (If cooked too quickly it may be necessary to add a little more.) A little thyme or herb powder may be cooked with the lentils, if liked. When done, drain off any superfluous water, add the butter and the lemon juice, shake over the fire until hot. Serve with baked potatoes and tomato sauce.
2 carrots, 1 turnip, 1 leek, 1 stick celery, 1/2 cabbage, 1 bay leaf, 2 cloves, 6 peppercorns, 3 qts. water. Scrape and cut up carrots and turnip. Slice the leek, and cut celery into dice. Shred the cabbage. Put into the jar with the water, and place in a moderate oven, or on the top of a closed range. If it is necessary to use a gas ring, turn very low and stand jar on an asbestos mat. Bring to the boil slowly and then simmer for 2-1/2 hours.
e dates. Grate off the yellow part of the lemon rinds. Rub the nutter into the biscuit-powder. Add dates, lemon peel, and flour. Mix with enough water to make a paste stiff enough for the spoon to just stand up in alone. Be very particular about this, as the tendency is to add rather too little than too much water, owing to the biscuit-powder absorbing it more slowly. Put into a greased pudding-basin or mould. Steam or boil for 5 hours. "Ixion Kornules" may be used instead of the biscuits, if preferred. They save the labour of grinding, but they need soaking for an hour in cold water before using. Well squeeze, add the other ingredients, and moisten with the water squeezed from the kornules. Another method.--Use the recipe for Plum Pudding, leaving out all the dried fruit, almonds and sugar, substituting in their place 1 lb. dates or figs.
Use the ingredients given and proceed the same as for German lentil curry, using any cold steamed vegetables in season. The best curry, according to an Indian authority, is one made of potatoes, artichokes, carrots, pumpkin and tomatoes. Note.--A writer in Cassell's Dictionary of Cookery says:--"A spoonful of cocoanut kernel dried and powdered gives a delicious flavour to a curry, as does also acid apple."
Cook rice as in foregoing recipe. Fry a small, finely-chopped onion in very little fat. Add this to the cooked rice with butter the size of a walnut, and a pinch of savoury herbs. Shake over the fire until hot. Serve with peeled baked potatoes and baked tomatoes.
1 large onion, 1 dessertspoon curry powder, 1 oz. butter or nutter, 3 hard-boiled eggs, 1 dessertspoon tomato pulp, 1 teacup water. Shred the onion, put it in the stew-pan with the butter, sprinkle the curry powder over, and fry gently until quite brown. Shell the eggs and cut them in halves. Add the eggs, the tomato pulp, and the water. Stir well, and simmer until the liquid is reduced to one-half. This will take about 15 minutes. Serve with plain boiled unpolished rice.
This recipe is inserted especially for those who object to the use of manufactured sugar. 1/2 lb. "Ixion" plain wholemeal biscuits, 1/2 lb. dates, 2 ozs. nutter, 1 heaped tablespoon wholemeal flour, grated rind of 2 lemons, water.
