Daily independent. [volume] (Elko, Nev.) 188?-1915, 1914-08-05
DELEGATES IN SEASON
NEW METHODS OF PREPARING
sUMMER VEGETABLES.
Spinach souffle Healthful and Appetle-
ins-How Creole Cooks Make uss
OF tho Tops Of Beets, Rad.
lshes and Turnlps-
By Ida AmEs WILLIS.

BY Ida AMES WILLIS
Spinach Soufie.-Wash and pick
over the spinach as directed and boil
tender in just enough water to pre-
rent burning. stirring now and then.
After a quarter of an hour add q table
spoonful of salt. Cook about FIVE min
ltes longer, then drain and squeeze
out all the water. Chop very fine.
Put a large spoonful of butter in a
saucepan, melt and stir in a level
tablespoonful of flour. When it be-
gins to bubble add the spinach and
he seasoning OF salt and pepper. Cook
i've minutes; add about a third of a
up of cream; continue to stir a few
minutes. To a cup of this prepared
spinach add the w~ell-beaten yolk Of
IN egg and stir mixture over the fire
n enough to set the egg. Let the
mixture cool, then fold In the whites
If the eggs. beaten white and stiff,
md fill ramekin or little soufle cases,
geh buttered, and bake about twelve
minutes in hot oven. Serve at once
r they will fall, particularly If they
re not sufficiently baked.
A good cook who knows, tells me
hat in New Orleans the humble
Creole cooks make most wholesome
md excellent dishes of the tops Of
,eets. radishes and turnips, while the
more prosperous do not disdain to
Use them, in purees, or in many a dish
hat the most fastidious would relish.
One way is to serve them aG Jus a la
)ourgeoise, hat is with hard-boiled
" poached eggs and a little gravy or
onsomme, again reducing the cost of
living in a worthwhile manner.
String Beans q la Fricassee.-New
,tring beans are coming in plentifully.
{ you want to serve them as an &C.
,asional treat until they become a
ommon vegetable, elaborate a little
md let them be served as the princi-
al luncheon dish. For example, after
iaytns washed the beans well, cut off
he ends and string them, if they need
o be-. Cook tender in sailed water,
hen drain we'll. Put into a saucepan
nth butter, parsley and u little
minced new onion. Add a little broth,
nd now and then a little more, in
rder to keep the beans from becom-
ag dry before they are tender. Cook
lowly. Just before removing from
he fire add the beaten yolks of egg,
ne number determined by quantity If
cans. A pint of cooked beans will
equire two egg yolks. Mix with the
lice of a lemon, a little cold water,
nd enough grated cheese, Parmesan
referred, to give a delicate flavor.
10 not allow the mixture to boil, but
tir occf rionally until the eggs are
ooked to a soft custard-like consist
ncy. Cook the beans uncovered and
hey will be a bright color. A pinch
I baking soda put in the water with
he salt will keep the color. =
Spring Onions On Toast.-Mince "a
lunch of onions very fine. cover them
With cold water and set over the fire
When at boiling point drain and cover
gain with cold water. Boil ten min
ties; drain, season with half a tea
poonful of salt and a quarter Of a
e%aspoonful of pepper Stir in a level
tablespoonful of butter, rolled in a
e%aspoonful of flour. Add just enough
nlik-a few tablespoonfuls---to make
little sauce. Cook a minute or two
nd then arrange on toast. This is
delicious dish.