The searchlight. [volume] (Culbertson, Mont.) 1902-current, 1912-05-17
SIMPLE SEASONING A MERIT.
BY Martha mccuIloch Williams.

Paper bag cookery cOnServes tne
natural juices and savors CT food stuffs
and so requires but light seasoning.
Take the case of so-called melted
butter. Ordinarily, mixture OF but
ter, -four and water, variously spiced
and seasoned and cooked to a pasty
consistency, II must give the stomachs
that receive it 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 vege-
tables. Put the butter In an enamel
sauce pan with salt, pepper. paprika.
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
! ng water, and let stand over hot water
until ready to serve.
Since omelets are possible to the
/ paper bag, 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, set In a very hot oven at first,
/ and the heat Stacked a third or even
n 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 one-half, 1t becomes
richer and lighter. But just as given
II is fine for breakfast or luncheon
Begin by beating very light three eggs
white and yolks separate. Add to the
yolks a tablespoonful of flour sifted
with half n teaspoonful of baking pow
der and half as much salt. Melt Q
, spoonful of butter in pint OF milk
beat il gradually into the egg and
-four mixture-the milk must be hot
but not boiling-then fold i'm lightly
the stiffly beaten whites. pour int
your bag. seal, put on triyet and cool
fifteen minutes.
Chicken or Ham Omelet: To turf
this into chicken omelet, add a yer.
little more flour to the mixture. thel
stir in well just before putting 1t II
the bag a cup of cold chicken mince,
very fine and seasoned lightly wit
onion juice or minced celery. Flo
ham omelet leave out half the fiou
and scant the allowance OF salt an
baking powder. Water can be used In
stead of milk-in that case. put 1
more melted butter. Mince or grin
the cooked ham very fine and seaso
II with onion juice and the bares
busting of sugar, not enough to tast,
only to throw up the piquancy of tn
ham. Put in the minced ham befor
the beaten whites. mix lightly, put
well buttered bag and bake fiftee
minutes.
Spanish Omelet: Chop very fine
stalk OF celery, a green pepper scalde
In boiling salt water but not willie,
one very small onion, one large peele
tomato. with salt and pepper to tast
and bare dash of Worcester sauc
Mix we'll put in saucepan. and coo
until tender in little butter-sa
eight To ten minutes. The vegetable
should only simmer. Make a slx-eg
omelet. but do not double the mil
Put in plenty OF melted butter beside
what the vegetables supply. Stir the
In well before the beaten whites. p,
In the bag as quickly as possible aft,
the whites are added. seal and bal
fifteen to eighteen minutes.