Soak one pound medium-sized white beans overnight. Put on to boil in cold water, when soft, mash, adding a little warm water while mashing. Add salt and mashed garlic to beans and one or two teaspoons of sugar. To a pound of beans take a pound of onions. Brown the onions in oil and add water so they do not become too brown or greasy. When beans are tender serve on platter with browned onions poured over them. May be served either hot or cold. This dish is served with Carnatzlich. (See Meats.) BAKED LENTILS (LINZEN) Pick and wash one-half pound of lentils and soak them in cold water overnight. In the morning put them over the fire in a large saucepan with about a quart of water. As soon as the water begins to boil, the lentils will rise to the top. Remove them with a skimmer, put them in a baking dish with one small onion and three or four ounces of smoked fat meat in the centre, and pour over them a pint of boiling water, in which one-half teaspoon of salt and one-quarter teaspoon of pepper have been mixed. Bake in a moderate oven four or five hours. The lentils must be kept moist and it may be necessary to add a little water from time to time. MEAT SUBSTITUTES The following recipes contain as much nourishment as any meat dish and can readily be substituted for meat at a meal. LENTIL SAUSAGES For each person soak one tablespoon of lentils overnight. Then drain and leave them spread on a dish for a day. When ready to use, chop them finely and cook gently in a covered jar in an outer vessel of water for about one hour, adding from time to time just as much water as they will absorb. When fully cooked, stir in about twice their bulk in bread crumbs (preferably whole wheat), a slight flavoring of very finely chopped onion, powdered mixed herbs and nutmeg, salt and pepper to taste, and drippings to make the whole fairly moist. When cool, shape into sausages (or cutlets or round cakes for luncheon), coat them with egg and bread crumbs or seasoned flour, and brown them in a little fat in a frying-pan or in a fairly hot oven. Gravy or diluted meat extract should be served with them. They are no less good when fried overnight and reheated in the gravy. MOCK CHILE CON CARNE Pick over and wash two cups of kidney beans, soak in one quart of water. Next morning bring to a boil in fresh water, drain, cover beans with boiling water and cook until tender. Half an hour before beans are to be served, put one tablespoon of butter in a saucepan, chop and add four green, peppers, one small red pepper, one onion, one pint of tomatoes, one teaspoon of salt, cook fifteen minutes, add to beans with three tablespoons of uncooked rice, simmer until thick. SPANISH BEANS