CURRY OF LENTILS Soak 2 or 3 cups of German or Egyptian lentils for two or three hours; drain them, and put them in boiling water, and let them cook for three quarters of an hour or until tender but not broken. Salt well when they have been cooking a short time, and when done drain them, sprinkle with salt, and heap in a pyramid on a round flat dish; garnish with 3 hard-boiled eggs cut in half, encircle with boiled rice, and pour curry sauce over the lentils only. Serve extra sauce in a sauce-boat and Indian chutney. CURRY OF SUCCOTASH Heat 1 can of Lima beans and 1 can of sweet corn, and when hot drain, and heap on a flat dish; cover with curry sauce, and serve with potato croquettes and Indian chutney. CREOLE CURRY Boil 1 cup of rice, and while it is cooking put 2 cups of okra, 2 cups of tomato, and 2 small onions cut in halves, and 1 teaspoon of butter in a double boiler, and when hot add 1 cup of hot water, into which has been dissolved 1 heaping teaspoon of curry powder, and let all cook together for half an hour; remove the onions, add the rice, season generously with salt, and serve with Indian chutney. VARIOUS VEGETABLE CURRIES Almost any vegetable makes a good curry,--flageolets, carrots and peas, button mushrooms, etc., and either boiled rice or rice croquettes should be served. A garnish of Spanish pimentos looks well, and the curry sauce should be plentiful. Hard-boiled eggs halved are always nice with curry, and Indian chutney should be served with it. "Speaking of the immortality of animals in 'Our Animal Friends,' Charles Wagner says, 'Can that which comes from Life return to Chaos?--Can a work of God have an end?'" NUT DISHES ITALIAN CHESTNUTS Chestnuts can be cooked either by roasting or by boiling. If roasted, the thin brown that clings to the nut is removed with the outer shell; if boiled, the inner skin often has to be removed with some trouble. Roast chestnuts by putting them in a hot oven for eight or ten minutes, then use a small, sharp knife and peel them from the point down. To boil chestnuts put them, in their shells, in cold water and let them cook for five or six minutes after the water starts boiling, or put them in boiling water for ten or twelve minutes. Peel carefully, and serve after roasting or boiling with brown sauce or mushroom sauce, plain or in cases. CHESTNUT PURÉE Roast or boil 6 cups of Italian chestnuts, remove the shell and inner skin and chop them fine or put them through a vegetable mill. Put them in a double boiler with milk enough to cover them and let them cook slowly for fifteen or twenty minutes, or until the milk is all absorbed. Stir frequently, add 1 tablespoon of butter, 1 tablespoon of cream, plenty of salt and a little pepper. The purée should be the consistency of mashed potato. PEANUT PURÉE