[Illustration: FIG. 6] 29. LENTIL PUFF.--A decided change from the usual ways of preparing lentils can be had by making lentil puff. Black lentils are used for this preparation, and they are made into a purée before being used in the puff. If the accompanying recipe is carefully followed, a most appetizing, as well as nutritious, dish will be the result.
1-1/4 c. lentil purée 1-1/2 c. riced potatoes 2 Tb. butter 1/2 c. milk 1-1/2 tsp. salt 1/8 tsp. pepper 2 eggs
Soak the lentils overnight in water that contains a pinch of soda, parboil them for about 10 minutes, and pour off the water. Put them to cook in cold water and cook until they are tender, allowing the water to evaporate completely, if possible, so that the purée made from them will be dry. However, if any water remains when the lentils are done, pour it off and use it for soup or sauce. Make the purée by forcing the cooked lentils through a colander. If it is found to be too wet, less milk can be used than the recipe calls for. Cook several potatoes and rice them by forcing them through a colander or a ricer. Combine the lentils and potatoes, and to this mixture add the butter, milk, salt, and pepper. Separate the eggs, and beat the yolks slightly and the whites until stiff. Stir the yolks into the mixture and, just before putting the puff into the oven, fold in the whites. Pour into a buttered baking dish, set in the oven, and bake until the puff is set and the surface is brown. Serve hot.
30. Mushrooms are not a vegetable; still they are included in this Section because they are used like a vegetable. In reality, they are a fungus growth containing no chlorophyl, or green coloring matter, and, as shown in Fig. 7, consisting of an erect stalk that supports a cap-like expansion. They occur in many varieties, both poisonous and non-poisonous. The non-poisonous, or edible, mushrooms are found on rich, moist pastures all over the world and they are also very frequently cultivated. They may be collected in almost any locality, but no person who is not perfectly familiar with their characteristics and therefore able to judge the non-poisonous kinds from the poisonous should attempt to gather them. Fresh mushrooms can usually be found in the markets, but as they are expensive, they should be considered a luxury and used only occasionally. Instead, some of the small canned varieties, which are usually satisfactory for most purposes, should be used when mushrooms are desired and the wild ones cannot be secured.