The record., 1914-07-30
DEllCACIES IN SEASON
NEW METHODS OF PREPARING
SUMMER VEGETABLES.
Spinach SouffIe Healthfui and Appettz.
ine-htow Creole Cooks Make Use
Of the Tops OF Beets, Rad
ishes and Turnips.
Yy Ida AMEs WILLIS.

y. lIDA AMES WILLIS.
Spinach Souffic-Wash and pick
over the spinach as directed and boil
tender In Just enough water TO pre-
vent burning. stirring now and then
After a quarter OF ar hour add table
spooGfi! o. salt. Cook about five min
out all the water Chop very fine.
Put largo spoonful Of butter In
saucepan. mel: and stir in Level
tablespoonful OF flour. When II be-
gins to bubble add the spinach and
the seasoning OF salt and pepper. Cook
five minutes: add about third OF
cup Of cream: continue to stir few
minutes. To cup of this prepared
spinach add the well-beaten yolk OF
an egg and stir mixture over the hre
long enough tc set the egg Let the
mixture cool. then fold In :he whites
OF the eggs. beaten white and stin,
and hll ramekin or little acntiie cases.
we'll bu'tared. and bake about twelve
minutes I'm hot oven. Serve at once
or they will fall. particularly II they
are net sufficiently baked.
4 good cook who knows. tells me
that IN New Orleans the humble
Creole cooks make most wholesome
and excellent dishes Of the tops OF
beets. radishes and turnips. while the
more prosperous do not disdain to
use them, In purees. or in many a dish
that the most fastidious would relish.
Ona way Is to serve them au jus Q la
bourceoisc, that Is with hard-boiled
or poached eggs and little gravy or
consomme. again reducing the cost OF
living In a worthwhile manner.
String Beans a la Fricassee.-New
string beans are coming In plentifully.
II you wan: to serve them as an oc-
cas,onal .reat until they become q
common vegetable, elaborate little
and let them be served as the princt
pal luncheon dish. For example, after
having washed the beans well. cut of
the ends and string them, II they need
to be. Cook tender in salted water.
then drain well. Put into a saucepan
with butter. parsley and little
minced new onion. Add little broth.
and now and then q little more. In
order to keep the beanA from becoin-
ing dry before they o. )tender. Cook
slowly. lust before removing from
the fire add the beaten yolks of egg.
the number determined by quantity OF
beans. pint Of cooked beans will
require two egg yolks. Mix with the
| Juice OF a lemon. a little cold water.
and enough grated cheese. Parmesan
preferred, to give delicate flavor.
Do not allow the mixture to boil. but
stir occasionally until the eggs ere
cooked to a soft custard-like consist.
ency. Cook the beans uncovered and
they will be a bright color. A pinch
of baking soda put In the water with
the salt will keep the color.
Spring Onions on Toast.-Mince
bunch OF onions very fine, cover them
with cold water and set over the IRE
When at boiling point drain and cover
again with cold water. Boil ten min
utea; drain, season with half tea
spoonful OF salt and quarter OF
teaspoonful of pepper. Stir In leve
tablespoonful of butter. rolled In 9
teas spoonful of flour. Add just enough
milk--a few tablespoonfuls-to make
q little sauce. Cook a minute or two
and then arrange on toast. This II
q delicious dish.