The pioneer express., 1912-05-17
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SIMPLE SEASONING a MERIT.
7sy Martha Mccullooh wIliIa.ns

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Paper bag cookery conserves 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. flour and water, variously spiced
and seasoned and cooked to- pasty
consistency, it must give the stomachs
that receive It 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
ytuffs.
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
q very little nutmeg. Add half the
butter-bulk Of boiling water, cook to-
gether for five minutes, stirring we'll,
then put in either lemon Juice. claret
or sherry equal in quantity to the boil
ing 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 little out Of the
common. All must be cooked alike
In very well-buttered bag of proper
size, set in a very hot oven at first,
and the heat Stacked 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 re.
ducing the milk one-half, 1t becomes
richer and lighter. But just as given
1t is fine for breakfast or luncheon
Begin by beating very light three eggs
white and yolks separate. Add to the
yolks tablespoonful of flour sifted
with half a teaspoonful of baking pow.
der and half as much salt. Melt q
spoonful of butter in pint Of milk
beat 1t gradually into the egg and
flour mixture-the milk must be hot
but not boiling-then fold in lightly
the stiffly beaten whites, pour int
your bag. seal, put on trivet and cool
nfteen minutes.
Chicken or Ham Omelet: To tur1
this into chicken omelet, add very
little more flour to the mixture, ther
stir In we'll just before putting it II
the bag a cup of cold chicken minced
very fine and seasoned lightly with
onion Juice or minced celery. Fol
ham omelet leave out half the foul
and scant the allowance of salt anl
baking powder. Water can be used in
stead of milk-in that case, put ir
more melted butter. Mince or GRIND
the cooked ham very fine and season
1t with onion juice and the barest
dusting of sugar, not enough to taste
only to throw up the piquanoy of the
ham. Put In the minced ham before
the beaten whites, mix lightly, put II
4 q well buttered bag and bake fifteer
minutes.
Spanish Omelet: Chop very fine 9
stalk Of celery, a green pepper scaldet
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 well, put in a saucepan. and cool
until tender in 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 we'll before the beaten whites, put
In the bag as quickly as possible after
the whites are added, seal and bake
fifteen TO eighteen minutes.