Iron County news. [volume] (Hurley, Wis.) 1913-1950, 1914-06-20
DELICACiES IN SEASON
NEW METHODS OF PREPARING
SUMMER VEGETABLES.
Spinach Souffle HealthfuI and AppetIz-
ing-How Creole Cooks Make Use
of the Tops of 5eets, Rad
shes and Turnips.
By LIDA AMEs WILLIE.

Sy Ida AhES WILLIS.
Spinach Souffie.-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 an hour add table
spoonful of salt. Cook about five min
utes longer, then drain and squeeze
out all the water. Chop very fine.
Put large spoonful of butter in
saucepan, melt and stir in a level
tablespoonful of flour. When it 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 a cup of this prepared
spinach add the well-beaten yolk Of
an egg and stir mixture over the fire
long enough to set the egg. Let the
mixture cool, then fold in the whites
Of the eggs, beaten white and stiff,
and fill ramekn or little seuffie cases,
well buttered. and bake about twelve
minutes in hot oven. Serve al once
or they will fall, particularly if they
are not sufficiently baked.
A 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 fastidtous would relish.
One way is to serve them au jus la
bourgeoise. 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 la Fricassee.-New
string beans are coming in plentifully.
If you want to serve them as an &C.
casional treat until they become a
common vegetable, elaborate little
and let them be served as the princi-
pal luncheon dish. For example, after
having washed the beans well, cut off
the ends and string them, if they need
to be- Cook tender in sailed water,
then drain well. Put into a saucepan
with butter, parsley and q little
minced new onion. Add little broth.
and now and then a little more, in
order to keep the beans from becom-
ing dry before they are tender. Cook
slowly. Just before removing from
the fire add the beaten yolks of egg,
the number determined by quantity OF
beans A pint of cooked beans will
require two egg yolks. Mix with the
juice of 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 are
cooked to a soft custard-like consist
ency Cook the beans uncovered and
they will be bright color. A pinch
of baking soda put in the water with
the salt will keep the color.
Spring Onions on Toast.-Mince a
bunch OF onions very fine, cover them
with cold water and set over the fire.
When at boiling point drain and cover
again with cold water. Boil ten min
utes: drain, season with half tea
spoonful of salt and a quarter of a
teaspoonful of pepper Stir in level
tablespoonful of butter, rolled in a
teaspoonful of flour. Add just enough
milk-a few tablespoonful make
little sauce Cook a minute or two
and then arrange on toast. This is
/ a delicious dish.