Farmers' champion. (Elgin, Okla.) 1912-1922, 1914-06-17
FROM ARMENIAN COOKS
RECIPES THAT ARE WELL WORTH
NsIpERATioN.
Economical and Nutritious Prepare
tlons Made Possible Through the
Use Of Green Things That Ma
ture lasishly Provides

rhis is the season for squaring up
accounts With Mother Nature and the
world at large. II you have been over
eating cut down and change your diet.
oTerworking. cease for a little and
take breath. too closely housebound.
let things so for a day or two and get
out into the fields, following the nSe-
die OF your nature that points toward
the country And FIRST. the diet Are
you eating plenty OF oress. plenty Of
spinach. onion and greens OF all sorts
Vegetable salads should be on the
table once or twice a day and below
/ an going to give you some Armenian
dishes where very little meat. com.
bined with vegetables and seas6nines
make hearty, nutritious. acceptable
and extremely economical dishes,
Spinach With Meat.-Ingredients
Meat. one pound OF mutton or lamb
fat and lean; spinach. two quarts: dry
/ onions. two or three. med size;
broth or plain water. two cupfuls:
eggs, one; lemons. one: salt and pep
per TO season.
Cut the meat into egg-slzed por.
tions and FRY 1t In its own fat with
the coarsely chopped onions until .
light brown. Mix With this the well
cleaned. washed and coarsely cot spin.
ach. Season to taste, add the broih
and cook over a moderate fire until
tho meat is tender. Serve with a
dressing made OF the beaten egg and
the iuico Of the lemon, mixed and
blended with portion OF the broth.
Spinach With Minced Meat.-Use for
this one pound OF mutton or lamb
tsome fac, two quarts OF spinach, two
or three medium.sized onions dry.
one tablespoonful OF butter. one cup OF
broth. four esgs. salt and pepper to
season. Clean the spinach thorough.
~, cut In pieces. not too small, boil In
plain water eight to ten minutes, then
Btrain. Mince the meat and fry in
tho butter with the onions, finely
chopped. When these are ready, lay
half the spinach In deep pan. pour
over this the fried meat In one
layer. meanwhile seasoning each layer
with salt and pepper as you proceed
Cover with the rest OF the spinach.
pour over all the broth (which is OBJ
tained by cooking bones, bits OF meat,
etc. In water) and boil over mod
crate firo or bake in hot oven Just
before serving make four hollow
places on the surface OF the spinach
with the back OF spoon. and break
an egg into each. Cook two or three
minutes longer until the eggs are done
and serve. This gives a hearty, d.
sestible low-priced dish
Dolmas or Stuffed Dishes.-Ths
"dolma" is simple and nutritious
oriental dish. easily prepared and
cooked. II Is a stuffing that though
easily varied as to seasonings has one
general foundation. II is used with
tomatoes. green peppers. mbers,
vegetable marrows. eggplants. onions.
cabbage, vine leaves and ounces.
The standard dolma mixture consists
OF tho following Ingredients: Meat.
one pound OF fat and lean lamb or
mutton. ground fine; rice, one-quarter
pound, well washed; dry onions. threo
or four medium size. finely chopped;
parsley. one bunch. chopped; water.
two or three tablespoonfuls: salt and
pepper to taste.
Mix by hand In large bowl, and
II there IL more stufing than needed
make valnutsized balls OF the re-
mainder and cook with the "dolma -
Washington Star.