LENTILS IN THE GERMAN WAY.

Soak the lentils the whole ones for twelve hours, then put
them in a saucepan, and well cover with meat stock, boil for
three hours, then add a pat of butter and a little flour and vine-
gar according to taste.

SHRIMP SOUP.

Take one pint of shrimps, and pound them in a mortar with
the juice of half a lemon and a piece of butter equal in weight
to them. When quite a smooth paste, pass it through a sieve,
and add pepper, salt and grated nutmeg. Take as much bread-
crumbs as there is shrimp pulp, and soak in stock ; melt a piece
of butter in a saucepan, amalgamate with it a heaped table-
spoonful of flour, mix the shrimp pulp with the bread crumbs,
and put both into the saucepan ; stir well, and add more stock
until a puree is obtained rather thinner in consistency than the
soup should be. Put the saucepan on the fire, stir the contents
till they thicken and boil, draw it then on one side, carefully-
skim off the superfluous fat, strain the soup through a hair sieve,
make it boiling hot, and serve.

A WINTER RELISH.

Take a calf’s or sheep’s heart and liver, stuff the heart with
forcemeat, and roast it before the fire till done ; take the liver,
cut it in slices, and fry it ; take some gravy and a little melted
butter, to which add a little cayenne, salt, ketchup and India
soy to taste. Put the liver round the heart on your dish, and
pour the gravy over them. Have ready rolled bacon and crisped
parsley to garnish.

ANGEL PUDDING.

Two ounces of flour, two ounces of powdered sugar, two ounces
of butter melted in half a pint of new milk, two eggs ; mix well.
Bake the abow in small patty-pans until nicely Drowned, and
send to table on a dish covered with a serviette. A little pow-
dered sugar should be sifted over each pudding, and slices of
lemon served with them. The eggs must be well beaten before
they are added to the other ingredients.

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