Daily independent. [volume] (Elko, Nev.) 188?-1915, 1914-09-03
ARMENIAN COOKS
RECIPES THAT ARE WELL WORTH
CONSIDERATION.
Economical and Nutritious Prepara-
tions Made Possible Through the
Use OF Green Things That Ma
ture Lavishly Provides.

This is the season for squaring M
accounts. with Mother Nature and the
world at large. If you have been over
eating, cut down and change your diet.
o~Verworking. cease for a little and
take 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 hat points toward
the country. And first, the diet. Are
you eating plenty of cress, plenty OF
spinach, onion and green's 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.
bined with vegetables and ~seasonings,
make hearty, nutritious, acceptable
n 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 I'M pep
per to season.
Cut the meat into egg-Sized por.
lions and fry it in It's own fat with
the coarsely chopped onions. until d
light brown. Mix with this the well
cleaned, washed and coarsely cut spin.
ach. Season to taste, add the broth
Il cook over a moderate fire until
the meat Is tender. Serve with a
dressing made of the beaten-eg 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).
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 in a deep pan, pou
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 oh.
tanned by cooking bones, bits of meat
ETC., In water) and boil over a mod.
crate fire or bake in a 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
n serve. This gives a hearty. di.
sestible low-priced dish
Dolmas or Stuffed Dishes.-The
"dolma' is a simple and nutritious
oriental dish, easily prepare and
cooked. 1t is a stuhing 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
OF the following ingredients: Meat
n pound of fat and lean lamb or.
mutton. ground fine; rice, ~one.uuarter
pound, we'll 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 a large bowl and
If there is more stuflng than needed
make walnut-sized balls of the re.
mainder and cook with the "dolma."-
Washington Star.
HH. H