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Allied Coolhery 
a cupful of tomato sauce and 2 oz. of ham cut into 
dice. Let it simmer a few minutes, then add 241 
oz. of butter and the same of grated cheese. 
POLENTA WITH CHEESE 
(Italian) 
E1dd to i 4 pints of salted, boiling water, 2 lb. 
of Indian meal, sprinkling it in a little at a time. 
Let it cook until thick. 
With a tablespoon form it into small lumps; 
arrange them on a dish, sprinkle them with grated 
cheese, and pour over them some butter cooked 
brown, but not burnt. Put the dish in the oven 
a few minutes to melt the cheese before serving. 
LENTIL CROQUETTES 
j ut in cold water Y2 a cup of dried beans or 
lentils and let soak overnight. Boil them IY/2 
hours or until tender. Pass them through a sieve; 
add 34 of a cup of fine bread-crumbs and 3 table- 
spoons of cream or butter, i egg, a grated onion, a 
pimento chopped, a little mace or nutmeg, I tea- 
spoon of salt, and a pinch of cayenne. Make into 
croquettes and roll in bread-crumbs, then beaten 
egg and bread-crumbs, and fry in oil or butter.