Lentil Soup


MRS. THEOPHILUS OLIVER.



One half pound of lentils, one carrot, one onion, one ounce dripping,

salt, pepper corns, one quart of water, one tablespoon of flour. Soak

the lentils all night, wash well, scrape carrot, and onion cut up. Put

the dripping into a saucepan, when warm, put in vegetables, lentils and

flour. Stir for five minutes until all fat is absorbed, add the water

warm, some herbs tied in a bit of muslin. Boil for an hour or more. Rub

through a sieve, return to saucepan. Reheat and serve.



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