DECEMBER 151 



and pass the pulp through a sieve. Boil half a pint of 

 mUk, add a piece of butter, very little salt, and a good 

 tablespoonful of castor sugar. Pour this boiling milk 

 on to the pumpkin pulp. Let it boil a few minutes. 

 The soup must be thick, and small fried crusts should be 

 sent up with it. This receipt is enough for two people. 

 Dried vegetable marrow is not supposed to be so good, 

 but I had some soup to-night, prepared exactly in the 

 same way, from a large dried vegetable marrow, and it 

 was excellent, though it had not quite so much flavour. 



All through the last month my salads have been 

 nearly as good as in summer, from tarragon and chive 

 tops being forced in the greenhouse. Parsley and cher- 

 vil are still good out of doors. When once one has 

 become used to the herbs in salad, it does seem so taste- 

 less without them. 



Lentil Toast. — Four to six ounces of lentUs, one 

 ounce of butter, water, and slices of buttered toast. 

 Look over and thoroughly rinse the lentils, and put 

 them into a small saucepan with enough water to well 

 cover them. Cook slowly till they are tender and the 

 water all absorbed (ten to twenty minutes) . Add but- 

 ter, pepper, and salt; spread thickly on the hot, buttered 

 toast, and serve with mint sauce. Suitable as a supper 

 or breakfast dish. 



Green and White Haricot Beans. — Soak in cold 

 water for twelve or even twenty -four hours, then put 

 them into boiling water, with a little salt and two 

 minced shallots. Cook till tender, but not mashed. 

 They will take from two to two and a half hours, and 

 must be watched. A bunch of herbs and a bacon bone, 

 or a little raw bacon, greatly improve the flavour, but can 

 easily be omitted. Before dishing up, toss them in a 

 little butter and serve very hot. Thin English melted 

 hutter, with chopped parsley, can be used as a change. 



