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125
CROYDON HEALTH LECTURES.
SOME USEFUL RECIPES.
How to cook peas, beans or lentils.—Dried peas, haricot beans,
and lentils contain as much flesh-forming material as meat, and are
much cheaper. They must be soaked over-night and will then take
about two hours to cook. No salt must be added till they are
cooked, or they will not get soft. As they contain no fat, some fat
bacon or dripping, or a suet pudding, should form part of the meal.
Lentil or'pea soup.—Soak a pint of split peas or lentils all night
in enough water to cover them. Slice two onions (a carrot and a
turnip, if you have them) put in a saucepan with a bit of dripping
and fry a few minutes. Add the lentils, and two quarts of water,
or liquor in which meat or bacon has been boiled. Boil about two
hours, till soft, and serve with fried bread. Bones or bacon rind
improve the soup. No salt should be added till the lentils are soft.
It is an improvement to pass them through a sieve. A mixture of
peas and haricot beans can be used for a change. Cost about 3½d.
Shees head pie.—Clean the head and put it into enough cold
water to cover it, with vegetables if you have any. Simmer gently
till the meat will leave the bones. Chop up the meat and mix it
with bread-crumbs or soaked crusts, some chopped onions, and
some of the broth. Put it into a pie-dish, cover it with breadcrumbs
and some bits of dripping and brown it in the oven. Cost
about 8d.
Scotch Broth.—Take the broth in which the sheep's head has
been cooked, cut up some vegetables or onions, add a cupful of rice
or pearl barley, and boil till the rice is soft.
Savoury rice.—Boil ½Ib rice in two pints of milk and water til
soft. (If skim milk is used a little dripping or chopped suet should
be added). Grate ½lb. of dry cheese, and stir into the rice with
pepper and salt. Or it may be put in a pie-dish in layers with
cheese, and some bits of dripping on top, and browned in the oven.
Macoroni can be used in thi same way. Cost about yd.
Rice and lentil savoury.—A teacupfull each of rice 'and lentils,
three onions chopped, pepper and salt. Cover them with water and
cook- slowly, adding more water as required. A double saucepan
(or a jar stood in a saucepan of water) is best, to avoid burning.
Cost about 2d.
Rice and oatmeal pudding.—Put a teacupfull of rice and a teaspoonfull
of ½ coarse oatmeal in a saucepan, with enough water to
cover all, and simmer till the rice is half cooked. Add 2 ozs. of
chopped suet, some grated cheese, and bake in a pie-dish. Cost
about 6½d.