Evening Republican, Volume 19, Number 83, Rensselaer, Jasper County, 8 April 1915 — Lentil Croquettes. [ARTICLE]

Lentil Croquettes.

Take one pint of lentil pulp, one-half pint of bread crumbs (entire wheat preferred), three beaten eggs, two tablespoonfuls of grated onions, onequarter cupful of butter. Salt and pepper to taste. Mix ingredients together, cook in double boiler or steam until eggs are set. Chill, then form in croquettes. Dip in egg, roll in crumbs and fry in deep fat. To add one-half cupful of shredded English walnuts or pecans imparts a rich, delicate fla* vor. *