A Course of Lectures on the Principles of Domestic Economy and Cookery

the sauce pan and let the beans cook, so that nearly all the water is evaporated, and the beans have about them simply water enough to form a very thick sauce, just enough to moisten them. Then they are seasoned with salt and pepper. In that way they are served as stewed beans, with roast mutton or roast lamb. In regard to the lentils that I was talking to you about, I think you may be able to learn something more about them from Prof. Porter. He probably would know. You long ago have made their acquaintance in the form of the _tares_ that the enemy sowed among the wheat. Lentils are really a species of tare or vetch. If you do not know about them--if they are not known in the market--it really would be worth while to make some inquiry which would lead to the introduction of them; but very likely if there are German people here, as I suppose there are,--there are always German people in every thriving city,--they will already have had them for sale in their special groceries; you can get them in that way, and they make a very good winter vegetable to use alternately with others. You cook them either by soaking them over night, or boil them just as we boiled the peas, until they are tender, and then drain them, and either heat them, with a little salt and pepper and butter, after they are drained, or fry them. They are exceedingly nice fried with a little chopped onion or parsley. If you have a pint bowl full of lentils, use a tablespoonful of chopped parsley, a tablespoonful of onion, very finely chopped; put the onion in the frying pan with a tablespoonful of butter or drippings, and let it brown; then put in the lentils and chopped parsley, a little salt and pepper, stir them till you have them hot, and serve them. They are exceedingly good. PROF. PORTER. I may say that the first cousin of the lentils is well known among our Minnesota farmers in our wheat fields,