The daily telegram. [volume] (Clarksburg, W. Va.) 1901-1926, 1912-03-27

Great System Perfected By D..
SoysF Famous London chsl
sIMpLE sEAsoNlNe 3 aEEIr.

BY Martha Necullcch Williams
Paper bag cookery conserFeB TIE
natural juices and ssYofa Or food sftills
and so requlres but light asasonin
Take the case q so.called melted
butter. Ordinarily, q mixture 81 but.
ter, hour and Water, Yariousiy piced
and seasoned an d cooked To- "a
conbistene3 Il must give I'll stoniachs
that receive Il Z mi Nifestls Melt.
ed butter yiseid and heavy, means
0verwurk for itpo potential a
Far otherwise with real melted but
ter-butter pure and simple mixed
only with the saits and sasors Of food
stuffs.
I.wish You would ny this sort 81
melted butter for ETH ar meats Or veg
tables. Put the butter IN an enamel
Sauce pan With salt pepper. papfiIa
the least sprinkle Of dns herbs and
a very little nutmeg Add half the
butter bulk Of boiling water, cook tos
gether for Ase minutes, stirring 8eil.I
then put ia either lemon juice ed tet
or sherry equal in quantity to the bclis
ing water and let standaoFer hot water.
until ready to serve.
Since omelets are possible to tie
paper bag, here follow, directions for
several sorts, each a little, out OF the
common. Alim0st be cooked aux
in a very well.buttered bag ofiprnper
size, set in avery hot oven at iifsss
t3and the heat Stacked a third or even
a 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 ne.
ducing the milk one.halfs it becomes
richer and lighter But Just as gwen
tits fine for breakfast or lunch e6n.
Begin by beating very light three eg
white and yolks separate. Add to the
yolks tablespp OF folp slfted
with half teaspoonftil OF baking pow
der and half as much salt. Melt 81
spoonful Of butter ii a pint Of milk,
beat it gradually into the egg and
fouTN mixture the milk must be hot,
but not boiling then fold in lightly
the stitfly beaten whites, pour into
your bag, seal, put on trivet and cook
fifteen minutes.
Chicken or Fam omelet: To turn
this into chicken omelet, add . very!
little more -four to the mixture then
str in well just before putting II In
the bag aicup OF cold chicken nineed
very fine and seasoned lightly: With
onion Juice or minced celery. For;
ham omelet leaYe out half the foufs
and scant the, allowance Of sat and
baking powder. Water Gamble used III
stead of milk-in that case, put I'D
more melted butter. Mince or grind
the cooked ham very fine and seasor
1t with onion Juice and the batest
busting Of sugar. not enough to taste.
only to throw up the piuuaney Of the
ham, Put the lninced ham fore
the beaten whites, mix lightly, put n
a we'll bittereds bag ard bake httesn
minutess eistS
Spanish omelet: Chop very Hns d
stalk Of celery a green pepper SEQ IA
i in boiling salt water but not Wlited.
one very small onion, one large peeled
1 tomato, with salt and pepper 60 taste;
and a bare dash Of Worcester sabces
Mix well, put in q saucepan, ana Cook
until tender In 4 little butter say
eight to ten minutes: The vegetables
should only simmer. Make a six-ege
omelet, but do not double the milk
Put in plenty of melted butter besides
what the vegetables supply. Stir them
in well before the beaten whites, put
in the bag as quickly, as possible after.
the whites are added, seal and bake
fifteen to eighteen minutes. ~ :
Copyright 1911, by the Associated
Literary Press.)