Marsha Verostek, Fenelton, Pennsylvania, sends two recipes from the 1942 edition of The Good Housekeeping Cookbook.
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Lentils and Sausage Recipe
1 pound lentils (2 1/2 cups)
1 tablespoon salt
3/4 cup minced onion
2 tablespoons diced celery
1/8 teaspoon pepper
1/2 clove garlic
18 small sausages
Pick over, wash, then soak lentils overnight in cold water to cover.
Drain lentils. Place salt, onion, celery and pepper in 2 quarts water and bring to a boil. Once boiling, add lentils and cook for 1 hour, or until lentils are tender. Drain.
Rub baking pan with garlic and grease lightly.
Place beans in pan; arrange sausages over top, and broil under low broiler heat until sausages are browned and cooked through, about 20 minutes, turning sausages once.
Yields 6 main-dish servings.
