Daily independent. [volume] (Elko, Nev.) 188?-1915, 1914-07-16
DELIcAC!Es IN SEASON.
NEW METHODS OF PREPARING
SUMNER VEGETABLES.
Spinach souffle HeaithfuI and AppetIz-
lns-How Creole Cooks Make Uss
Of the Tops Of Beets, Rad
lshes and Turnips.
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-
vent burning, stirring now and then.
After quarter Of an hour add a 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 -four. When It be-
gins to bubble add the spinach and
the seasoning Of salt and pepper. Cook
five minutes; add about third of
cup Of cream; continue to stir few
minutes. To cup of this prepared
spinach add the wellbeaten 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 stifr.
and fii ramehin or little soufHe cases,
wen 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 O dish
that the most fastidious would relish.
One way is to serve them au jus la
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 la Fricassee.-New
string beans are coming in plentifully.
II you want to serve them as an oc-
casional treat until they become a
common vegetable, elaborate a 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, II they need
to be. Cook tender In salted water,
then drain well. Put into a saucepan
with butter, parsley and a 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 will
require two egg yolks. Mix with the
juice of lemon, little cold water,
and enough grated cheese. Parmesan
preferred, to give a delicate flavor:
Do not allow the mixture to boil, but
stir occs rionally until the eggs are
cooked to a soft custard-like consist
ency. Cook the beans uncovered and
they will be bright color. A pinch
Of baking soda put in the water with
the salt will keep the color.
Spring Onions on Toast.-Mince \
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 tea.
spoonful of salt and quarter of
teaspoonful OF pepper. Stir in level
Tablespoonful OF butter, rolled In q
teaspoonful Of -four. Add just enough
milk-a few tablespoonfuls---to make
a little sauce. Cook minute or two
and then arrange on toast. This La
delicious dish.