fry 1 chopped onion in 2 tablespoonfuls of olive-oil; add the lentils
and 1 cup of cooked rice and 1 tablespoonful of butter. Stir well
together and let get very hot. Put on a platter and pour over a highly
seasoned tomato-sauce and serve. Garnish with fried parsley.


2.--Jewish Kugel.

Soak 1/2 loaf of bread in water; then press it dry. Heat 1/2 cup of
butter and mix with the bread; add 2 chopped apples, 1/2 cup of
raisins, 1/2 cup of pounded almonds and the grated peel of a lemon.
Add the yolks of 4 eggs and the whites beaten to a stiff froth; mix
well together. Put in a buttered pudding-dish and pour over 1/2 cup of
melted butter; let bake in a moderate oven until brown. Serve hot.


3.--English Muffins.

Take 1 quart of warm milk, 1/2 cup of yeast, 1 teaspoonful of salt and
flour enough to make a stiff batter; let stand to raise until light.
Then add 1/2 cup of melted butter, 1 teaspoonful of soda dissolved in
a little water; add enough flour to make a very stiff batter and let
raise half an hour. Then fill well-greased muffin-rings half full with
the batter and bake in a quick oven until done. Serve with butter.


4.--Spanish Roast Veal.

Season a 6-pound veal-roast with salt and pepper and rub well with
butter; put in the dripping-pan with one large sliced onion, 1