1 breakfastcupful each of lentils and rice, 1 lb. of fresh tomatoes or 1/2 a tinful of tinned ones, 1 dessertspoonful of curry, 3 eggs, well beaten, 2 oz. of butter, some breadcrumbs, and salt to taste.  Roast the rice in a frying-pan in half of the butter until browned; then set it over the fire with 1-1/2 pints of water and the lentils, picked and washed.  When tender set them aside to cool a little.  Scald and skin the tomatoes, cut them into slices and place them in a buttered pie-dish.  Smooth the curry with 1 spoonful of water; add the curry, the eggs, and salt to the cooked rice and lentils, and mix all well.  Spread all over the tomatoes, scatter breadcrumbs over the top, cut up the rest of the butter in pieces and place them here and there over the breadcrumbs.  Bake the savoury for 3/4 of an hour to 1 hour.

LENTILS (POTTED), FOR SANDWICHES.

1/2 lb. of lentils, 1 English onion, 1/2 a cupful of tinned tomatoes, 1 blade of mace, 1 oz. of butter, pepper and salt to taste.  Pick and wash the lentils, and set them over the fire to cook, only just covered with water, adding the mace, pepper, and salt.  Chop fine the onion and fry it a nice brown in the butter; add the fried onions and tomatoes to the lentils, stir them sometimes to prevent burning, and let the lentils cook gently until they have become soft and make a fairly firm puree.  If too dry, add a little more water as may be required.  When they are done remove the mace and turn the lentils out to get cold.  Then use for making sandwiches with very thin bread and butter.

MINESTRA.

1 breakfastcupful of potatoes cut into small dice, 2 breakfastcupfuls of flagolet beans, onions, carrots, and celery mixed (the latter cut up small), 1/4 lb. of rice, 2 oz. of butter, 2 oz. of grated Parmesan cheese, pepper and salt to taste.  Boil the vegetables in 1 quart of water until quite tender, add the rice, also pepper and salt, and cook all together gently until the rice is soft, adding more water if necessary.  Before serving add the butter and cheese, stir a few minutes, and serve.

MUSHROOM CUTLETS.

1/4 lb. of mushrooms, 1/2 teacupful of mashed potatoes, 1 teacupful of breadcrumbs, 1 small onion, 2 eggs, 2 oz. of butter, a little milk, 1 teaspoonful of finely chopped parsley, 1/2 teaspoonful of herbs.  Peel and cut up the mushrooms, chop up the onion, and fry them in 1 oz. of butter.  Mix the mushrooms and onion with the breadcrumbs, 1 egg well beaten, add also pepper and salt to taste; if necessary add a little milk to make it into a paste; shape the mixture into cutlets, dip them in the other egg well beaten, and fry them in the rest of the butter.  Serve with tomato sauce.

MUSHROOM PIE.