Читать книгу A Friend in the Kitchen; Or, What to Cook and How to Cook It онлайн

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Cook one cupful of lentils, previously soaked an hour or two in about a quart of water, until tender. Rub through a colander; return to the fire, adding enough boiling water to make a quart in all, a small onion cut in slices, and salt to taste. When heated to boiling, thicken to the consistency of cream with browned flour. Season with a little butter or a few spoonfuls of sweet cream. If butter is used it should be mixed or braided with the flour, then thinned with enough of the soup so that it can be easily poured in. Simmer for ten minutes after adding the flour. Remove the onion before serving. The German or dark lentils are usually cheaper than the Egyptian or red lentils.

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Soak one cupful of lentils in cold water for a few hours, then cook in a quart of water until tender, with one small onion, three or four fresh tomatoes, or two cupfuls of stewed ones, and a tablespoonful of nut butter, if desired. Rub through a colander, add hot water to make three pints in all, reheat to boiling, and slightly thicken with a spoonful of browned flour mixed with a little cold water. Season with a small lump of butter or a few spoonfuls of cream.