Daily independent. [volume] (Elko, Nev.) 188?-1915, 1914-06-30
FROM ARMENIAN COOKS
RECIPES THAT AIRS WELL WORTH
coNslpGRATioh.
Economical and Nutritious PrspAra:
lions Made Possible Through THE
use Of Green Things That Ma
ture LavIshly Provides.

This Is the season for squaring up
accounts with Mother Nature and the
world at large II you have been over
eating. cut do i'm and change your diet.
o~verworking. cease for a little and
TAX breath; too closely housebound.
let things go for a 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
you eating plenty of cress, plenty Of
spinach, onion and greens of all sorts? ?
vegetable salads should be on the
table once or twice a day, and below
am going to give you some Armenian
dishes where very little meat, com.
oined with vegetables and ~seasonings.
make hearty. nutritious. acceptable
n extremely economical dishes.
Spinach With Neutrality-suspicious.:
Meat, M 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-
lions and fry 1t in its own fat with
the coarsely chopped onions until u
light brown. Mix with this the well
cleaned, washed and coarsely cut spin
ach. Season to taste. add the broth
n cook over q 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 n pound OF mutton or lamb
(some fat, two quarts OF spinach, two
or three medium-sized onions (dry),
n tablespoonful of butter, one cup of
broth, o eggs, salt and pepper to
season. Clean the spinach thorough
iy, 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 in a deep pan, pour
over this the fried meat In n
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 a mod
crate fire or bake in a hot oven. Just
oefore 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 a hearty, dt.
Sestible low-priced dish. -
Dolmas or Stuffed Dishes.-The
"dolma" Ia a simple and nutritious
oriental dish, easily prepared and
cooked 1t Is a stufing that though
easily varied as to ~seasonings has one
general foundation. 1t Is used with
tomatoes. green peppers, cucumbers,
vegetable marrows, eggplants, onions.
cabbage, vine leaves and ounces.
The standard dolma mixture consists
or the following ingredients: Meat,
one 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 q large bowl. and
II there is more stuflng than needed
make walnut-sized balls OF the re.
mainder and cook with the "dolma."-
Washington Star.