Evening capital news. (Boise, Idaho) 1901-1927, 1914-09-04

most worthless by such treatment. Cook
vegetables in only sufficient water to
keep them from burning SO that when
they are done the water will have
nearly all evaporated. This method can
be practiced with but little danger of
the foods burning If they are cooked
in the oven or on heavy asbestos
mats.
oven cooking is one of the most
economical and satisfactory methods
by which foods can be cooked. 1t
is an easy matter to bake loaf cake,
cook scalloped potatoes, smother on
ions and cook custard in the same
oven at the same time. The onions
must be put into the oven after they
are heated or they may faint the other
foods.
Put the cake in the oven first and
when the oven becomes we'll heated
put the potatoes and the heated onions
on the bottom of the oven beneath the
rack on which the cake and the GUS
tard are resting. This applies to gas
and gasoline ovens. In a wood or coal
stove all the pans and dishes may be
placed on the bottom of the oven
No suggestions are more helpful and
more acceptable to the housewife in
helping her with her culinary duties
than good recipes upon which she can
rely, and which are not beyond her
means. Every woman has q number
of we'll tried dishes with which she is
familiar and around which she con-
structs her menus, but new dishes, are
always acceptable, and the simplicity
and Wholesomeness of the recipes that
follow will recommend them to every
woman.
Smothered Steak With Onions.
Take round or chuck steak, dredge
1t with flour, then pound it thoroughly
with meat FOUNDER or the edge of a
plate. immediately put in a frying
pan in which a liberal amount of fat
has been heated. Brown the steak
quickly on both sides, then pack it in
pan or casserole casserole pre-
! ferred). Between each layer of meat
| put layer of thin slices of onion, sea-
soning each layer with salt. Add one
cupful of water for every three pounds
of meat Place in a moderately heat
! ed oven, and cook slowly until tender
This is a desirable method for all
! tough steaks.
Beef en- Fireless Cooker.
Use from four to six pounds of rump,
rib, chuck or shoulder. Heat the large
vessel of the fireless cooker to the point
that it will scar the meat quickly. Put
two tablespoonfuls of drippings in the
vessel and place the meat in; keep
turning it frequently until 1t is brown
ed on every side. Then add one cup
full each of sliced carrots, cut celery.
string beans and one small can of to-
! mat0pC During tvo 81
heat one radiator to the point that It
will brown flour when dropped upon
1t. Place the heated radiator in the
cooker receptacle; clamp the lid on
the vessel; place it on the radiator;
close the cooker and allow the meat to
cook two hours If 1t is tough piece.
Spinach German Style.
Cook the spinach by steam, or In a
very little water in a closed vessel over
a slow fire until it is tender, then chop
it very fine. For every pint of spinach
mince one-half cupful of fat pork and
fry 1t until crisp. Turn the spinach
into the frying pan with the fred meat
and heat thoroughly, then add one
third cupful of vinegar or lemon Juice
for each pint of spinach, and season
with salt Turn at once into the serv-
ing dish and garnish with sliced hard
boiled egg.
CauIiflewer Comment.
Separate a crisp, white head of cauii-
flower into flowerets. wash them thor
ougtly and rinse in little cold sailed
wnter. Tie in a cheese cloth and cook
n steamer or in sailed boiling water
for 20 minutes. Remove them from the
cloth and chill. When ready to serve
arrange four small flowerets on a crisp
lettuce leaf on a salad plate. and be-
tween each floweret place small sec
ton of ripe tomato cut lengthwise.
Mask with mayonaisse dressing and
garnish with nuts.