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Lake Wakatip Mail, Issue 3252, 4 September 1917, Page 7

HUSH POTATO PUDDING. Boil ten |>ntatoes and run them through a sieve, add to them two tablespoon, of melted butter, the yolks of two eggs well beaten, four tablespoons of cheese, two tablespoons of hot milk, paprika, pepper and salt to taste. Beat -stiff the whites of the eggs and told this mixture in with the other after it has been carefully mixed. (Jreuse a pudding dish with butter or lard, and sprinkle generously with browned bread crumbs. Pcur in the mixture and bake in a moderate oven for 30 minutes. It must be served Mid eaten at once. ROMAN LENTILS. Wash one cupful of lentils and well dralin, place them into just under a pint of vegetable .stock, add one teaspoonful of salt, and let them simmer for an hour; when cooked 1 they should absorb all the stock and be quite dry. Now melt two table s poonfuls of butter, add three chopped raw onions and one [ tablesipoonful of curry powder; fry 1 a. 11 this 1 together until the onions are brown, add the lentils, seasoning with pepper and salt and heat up again; j sejve in a dish surrounded with hot boiled rice, or alone, according to tufcte. A THOUGHT FOR THE WEEK. Life is filled with little disappoint mentis and irritating trifles; but if we learn the virtue of patience and exercise it under tlieni their power to irritate and disappoint will Ih> weakened. On the other Ivand, if w 0 become impatient every time we are crossed in any way we soon find more and more tilings) to become irritable about.