Daily independent. [volume] (Elko, Nev.) 188?-1915, 1914-07-15
ARMEMANcooks
RECIPES THAT ARE WELL WORTH
coNslDERAuoM
Economical and Nutritious Srtpars.
lions Made Possible Through ths
Use Of Green Things That Ma.
ture LavIshly Provides

This is the season for sduarfng up
accounts with Mother Nature and the
world at large. II you have been over
eating, cut down and change your diet,
overworking, for q little and
take breath; too closely househound,
let things go for a day or two and get
out into the fields, following tie nee
die of your nature that points toward
the country. And first, the diet. AEe
you eating plenty OF cress, plenty OF
spinach, onion and green's or 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
and extremely economical dishes.
Spinach With, Meat.-Ingredients:
Meat, one pound of mutton or lamb
rat 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 eg5Ss DOT.
Ions and fry 1t In Its own fat with
the ~coarsely chopped onions until a
light brown. Mix with this the. well
cleaned, washed and coarsely cut spin.
ach. Season to taste, add the broth
and cook rel a moderate fire until
the meat is tender. ' Serve with a
dressing made of the beaten egg and
the Juice of the lemon, mixed and
Tended with a portion of the broth.
Spinach With Minced Meat.-Use for
this n pound of mutton or lamb
tsome 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.
", u 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 h broth (Which Is OBJ
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
md serve. This gives a hearty, d.
sestibte low-priced dish.
Dolmas or Stuffed Dishes.-The
"dolma" Is a simple and nutritious
oriental dish, easily prepared and
cooked. 1t is a stufing that though
easily varied as to seasonings has q
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.
one pound of fat and lean lamb or
mutton, ground fine; rice, %one-quarter
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
II there Is more stuffing than needed
make walnut-sized balls OF the re.
mainder and cook with the "dolma."A
Washington Star.