The record., 1914-08-06
FROM ARMENIAN COOKS
RECIPES THAT ARE WELL WORTH
CONSIDERATION.
Economical and Nutritious Prepare.
tions Made Possible Through the
Usc Of Green Things That Ma
turc lavishIy Provides.

This 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,
overworking. cease for little and
take breath: too closely housebound.
let things go for day or two and get
out into the fields, following the nee
die of your nature that points toward
the country. And first, the diet Are
spinach. oniaE and greens of all sorts?
vegetable sa.ids should be on the
table once o. twice day, and below
am going to give you some Armenian
dishes where very little meat, COM
bined with vegetables and soasonings,
make hearty. nutritious. acceptable
and extremely economical dishes.
Spinach With Neutrality-suspicious.
Meat, one pound of mutton or lamb
fat and lean; spinach, two quarts: dry
onions, two or three, medium size;
broth or plain water. two cupfuls:
eggs. one; lemons, one; salt and pep
per to season.
Cut the meat into egg-sized por-
tions and fry il in its own fat with
the coarsely chopped onions until Il
light brown. Mix with this the well
cleaned, washed and coarsely cut spin.
ach. Season to taste, add the broth
and cook over a moderate fire until
the meat is tender. Serve with a
dressing made of the beaten egg and
the juice of the lemon. mixed and
blended with a portion of the broth.
Spinach With Minced Meat.-Use for
this one pound of mutton or lamb
(some fat. two quarts of spinach, two
or three medium-siZed onions (dry),
one tablespoonful of butter. one cup OF
broth, four eggs, salt and pepper to
season. Clean the spinach thorough
ly, cut in pieces, not too small, boil in
plain water eight to ten minutes. then
strain. Mince the meat and fry in
the butter with the onions, finely
chopped. When these are ready, lay
half the spinach I'm n 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
tanned by cooking bones, bits of meat,
etc, in water) and boil over a mod
crate fire or bake in hot oven Just
before serving make four hollow
places on the surface of the spinach
with the back of a spoon. and break
an egg into each. Cook two or three
minutes longer until the eggs are done
and serve. This gives hearty, di-
gestible lowpriced dish
Dolmas or Stuffed Dishes-The
"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. cucumbers.
vegetable marrows. eggplants, onions.
cabbage. vine leaves and ounces.
The standard dolma mixture consists
of the following ingredients: Meat.
enc pound of fat and lean lamb or
mutton. ground fine; rice, one-quarter
pound, well washed; dry onions, three
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
If there is more stuiling than needed
make walnutsiZed balls of the re.
mainder and cook with the "dolma."-
Washington Star