The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

flavor is so rich that it may be denominated “strong.” Nearly all legumes for stewing or baking should be put into boiling salted water (most authorities to the contrary notwithstanding), to keep them from cooking to pieces and to preserve their color and flavor. In sections where the altitude is great, however, legumes must be soaked for several hours and be put to cooking in cold, soft water; even then a longer time will be required for cooking than nearer the sea level. The water may be rendered soft by boiling and settling, if necessary. Soft or distilled water will cause legumes to be more digestible at any altitude. Rain water is the very best. Most legumes about double in bulk in cooking. =★ Mashed Lentils= “Rice is good, but lentils are my life.”--_Hindu proverb_. Do not waste time by looking lentils over by handfuls, but put them into a large, flat colander, give them a shake or two to remove the fine dirt, slide them to one side of the colander, then with the fingers draw a few at a time toward you, looking for particles of sand or gravel. Pick these out but do not pay any attention to the wheat, chaff or poor lentils. Those will come out in the washing in much less time than it takes to pick them out and if a grain or two of wheat is left it will do no harm. When you are sure all the gravel is out, set the colander into a dish pan and pour cold water over the lentils. Stir with the hand until all but the waste matter has settled to the bottom; then carefully pour the water off. Repeat the process until all objectionable substances are removed. Rinse the colander up and down in water, drain the lentils and put immediately into a large quantity of boiling water in a broad-bottomed vessel. (The shape of the utensil has much to do with the drying out without scorching.) Let the lentils boil fast for a short time, then simmer without stirring. If they are stirred