The Hope pioneer. [volume] (Hope, N.D.) 1882-1964, 1912-05-16
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SIMPLE SEASONING A MERIT.
BY Martha MccuIIoch Williams.

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 a pasty
consistency, it 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.
l 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 well,
then put in either lemon juice, claret
or sherry equal in quantity to the boil
ing water, and let stand owe hot water
until ready to W
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-huttered bag of proper
size, set in a very hot oven at first,
and the heat Stacked a third or even
n ho1f off0r fhr0o RI fua roinr,foc
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, it becomes
richer and lighter. But Just as given
it 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 a teaspoonful of baking pow
der and half as much salt. Melt 8
spoonful of butter in a pint of milk
beat it gradually into the egg and
flour mixture-the milk must be hot
but not boiling-then fold in lightly
the stiffly beaten whites, pour into
your bag, seal, put on trivet and cool
fifteen minutes.
Chicken or Ham Omelet: To turf
this into chicken omelet, add a very
little more -four to the mixture, the1
stir in we'll just before putting it IL
the bag a cup of cold chicken minced
very fine and seasoned lightly will
onion juice or minced celery. Fol
ham omelet leave out half the f1oul
and scant the allowance Of salt ant
baking powder. Water can be used In
stead of milk-in that ase put il
more melted butter. Mince or grint
the cooked ham very fine and season
it with onion juice and the bares
busting of sugar, not enough to taste
only to throw up the piquancy of thu
ham. Put in the minced ham befor,
the beaten whites, mix lightly, put il
a we'll buttered bag and bake fifteel
minutes.
Spanish Omelet: Chop very fine
stalk of celery, a green pepper scalde'
in boiling salt water but not wilted
one very small onion, one large peele,
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 a little butter-sa!
eight to ten minutes. The vegetable
should only simmer. Make a six-egl
omelet, but do not double the milk
Put in plenty Of melted butter beside
what the vegetables supply. Stir then
In. well before the beaten whites, pu
in the bag as quickly as possible afte
the whites are added, seal and bak'
fifteen to eighteen minutes.