The citizen. [volume] (Berea, Ky.) 1899-1958, 1912-05-23
SIMPLE SEASONING A MERIT.
BY Martha MecuIIoeh WIlIIams.

BY Martha MeCulioch Williams.
Paper bag cookery conservcs the
natural juices and savors Of food stuffs
and so requires but light seasoning.
Take the case OF so-called melted
butter. Ordinarily. a mixture OF but
ter. -four and water. variously spiced
and seasoned and cooked to a pasty
consistency. Il must give the stomachs
that receive II a mighty wrestle. Melt.
ed butter. viscid and heavy. means
overwork for it-potential dyspepsia.
Far otherwise with real melted but.
ter-butter pure and simple. mixed
only with the salts and savors OF food
stuffs
wish you would try this sort OF
melted butter for either meats or yege.
tables. Put the butter In an enamel
sauce pan with salt. pepper. paprik...
the least sprinkle OF fine herbs and
very little nutmeg. Add half the
butter-bulk OF boiling water. cook to-
gether for FIVE minutes. stirring well.
then put In either lemon Juice. claret
or sherry equal in quantity to the boil
ing water. and let stand over hot water
until really to serve.
Since omelets are possible TO the
paper bug. here follow directions for
several sorts. each a little out OF the
common All must be cooked alike
In a very well-buttered bag OF proper
size, Sc. in a very hot oven at first.
nj h.. I'll ,I I'D
half. after three to five minutes.
Plain Omelet: This plain omelet can
be the foundation of many other sorts.
BY doubling the egg contents and re-
ducing the milk onehalf. IL becomes
richer md lighter. But Just as given
1t is fiue for breakfast or luncheon.
Begin by bearing very light three eggs.
wEite and yolks separate Add TO the
yolks a tablespoonful OF -four sifted
with half a teaspoonful OF baking pow
der AMI half as much salt. Melt n
spoonful OF butter In a pint of milk.
-four miXture-the milk must be hot.
but not boiling-then fold in lightly
the stiffly beaten whites. pour into
your bag. seal. put on triyet and cook
fifteen minutes.
Chicken or Ham Omelet: To turn
this INTO chicken omelet, add a very
little more -four to the mixture. then
stir in we'll just before putting II in
the bag a cup OF cold chicken minced
very fine and seasoned lightly with
onion juice or minced celery. For
ham omelet leave out half the -four
and scant the allowance OF salt and
baking powder. Water can be used In
stead OF milk-in that case. put In
more melted butter. Mince OF grind
the cooked ham very fine and season
il with onion Juice and the barest
busting OF sugar. not enough to taste.
only to throw up the piquancy OF the
ham. Put in the minced ham before
the beaten whites. mix lightly. put in
a well buttered bag and bake fifteen
minutes.
Spanish Omelct: Chop very fine a
stalk OF celery. a green pepper scalded
in boiling salt water but not wilted.
one very small onion. one large peeled
tomato. with salt and pepper to taste.
and a bare dash OF Worcester sauce
Mix we'll. put In a saucepan. and cook
until tender in a little butter-say
eight to ten minutes. The vegetables
should only simmer Make a slx-egg
omelet. but do not double the milk.
Put IN plenty OF melted butter besides
what the vegetables supply. Stir them
In wen before the beaten whites. put
in the bag as quickly as possible after
the whites are added. seal and bake
fifteen to eighteen minutes