Daily independent. [volume] (Elko, Nev.) 188?-1915, 1914-07-24
FROM ARMENlAhC
REciPgo THAT ARE WELL WORTH
CONSIDERATION.
GeouomleAl and Nutritious PrSpaeS
tions Made PessIbss Through the
Ose o. Green Thinus ThatsNG
ture lavlshly Providsa

This is the season for squaring up
accounts with Mother Nature and the
world at large. II you have been over
eating, cut down and change your diet.
oyerworking, cas- for q 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 green's OF all sorts2
vegetable salads should be on the
table once or twice a day, and below
am going to give you some Armenians
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
fat and lean; spinach. two quarts; dry
onions, two or three, medium size;
broth or plain water, two cupfuls;
eggs, onej lemons, one salt and pep
per to eason
Cut the meat into egg-sIzed Dor
lions and fry It in its own fat with
the coarsely chopped onions until q
light brown. Mix with this the we'll
leaned, washed and coarsely cut spin
ach. Season to taste, add the broth
and cook over 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
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 Gun Of
broth, four eggs. salt and D D 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 pam, 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.
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 baC- 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, d.
gestible low-priced dish.
Dolmas OF Stuffed Dishes.-The
"dolma" is a simple and nutritious
oriental dish. easily prepared and
cooked. 1t Ia a stuf1ng that though
easily varied as to seasonings has n
general foundation. 1t ia used with
tomatoes, e 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-quarter
! pound, well washed; dry onions. three
or four medium size, finely chopped:
parsley, n bunch, chopped. water.
two or three tab1espoonfuls; salt n
pepper to taste.
Mix by hand in a large bowl, and
II there ia more stufing than needed
make walnut-sized balls Of the re-
mainder and cook with the "dolma."-
Washington Star.
A