Lentil Soup Recipe

For two quarts of soup half a pint of yellow lentils,

(cost five cents,) washed, and put to boil in three pints of cold water,

with one cents' worth of soup greens, and boiled gently until the

lentils are soft enough to break between the fingers; every half hour a

gill of cold water should be added, and the lentils again raised to a

boiling point, until they are done; they should then be passed through a

sieve with a wooden spoon, using enough of the liquor to make them pass

easy, and mixed with the rest of the soup; it should be seasoned with

salt and pepper, and is then ready to simmer for half an hour, and serve

hot, with dice of fried bread half an inch square, like those used for

pea soup, or with bits of stale bread. A plentiful dinner of lentil soup

and bread costs only about ten cents.

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