Daily independent. [volume] (Elko, Nev.) 188?-1915, 1914-09-12
DELlcAc!ss S IN SEASON.
NEW METHODS OF PREPARING
SUMMER VEGETABLES.
Spinach souffIs Heaithful and Appetiz.
lns-How Creole Cooks Make Use
Of the Tops Of Beets, Rad
ishes and Turnlps.
BY LIDA AMEs wILLIs.

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Spinach Souff1e.-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 a
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 8
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 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 ramekin or little souffie cases,
well buttered, and bake about twelve
minutes In hot oven. Serve at once
or they will fall, particularly II 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 dish
that the most fastidious would relish.
One way Is to serve them au Jus Ia
bourgeoise, that Is with hard-boiled
or poached eggs and little gravy or
consomme, again reducing the cost Of
living In worthwhile manner.
String Beans a la Fricassee.-New
string beans are coming In plentifully.
II you want to serve them as an oc-
casional treat untn they become
common vegetable, elaborate little
and let them be served as the princi-
pal luncheon dish. For example, after
having washed the beans well, cut OF
the ends and string them, IL they need
to be. Cook tender In salted water,
then drain we'll Put into a saucepan
with butter, parsley and little
minced new onion. Add little broth,
and now and then 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 win
require two egg yolks. Mix with the
Juice Of a lemon, a little cold water.
and enough grated cheese, Parmesan
preferred, to give a delicate flavor.
Do not allow the mixture to boil, but
stir occs eionally until the eggs are
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 u
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 a tea
spoonful Of salt and quarter of a
teaspoonful Of pepper. Stir in level
tablespoonful OF butter, rolled In a
OF -four. Add just enough
milk--a few tablespoonfuls--to make
a little sauce. Cook minute or two
and then arrange on toast. This is
3 delicious dish.
i a