The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1917-02-09
HOME ECONOMICS
Continued from page 6

fat or butter. The addition of but
ter, cream, oil, or savory fat to the
cooked green's increases nutritive
value and also improves flavor.
Boiled and Coddled Eggs
The most common way of prepar-
ing eggs is by cooking them for three
minutes in boiling water. BY this
process the yolk is left entirely I'M
cooked and the white Is more cook
ed than many people think desirable.
A better way is to place the eggs in
hot water, remove them from the
stove, and allow from six to eight
mintes for cooking. Much will de-
pend upon the temperature of the
eggs and the amount of water used.
In most cases, however, the follow
ing method will be found satisfac-
tory: Bring to the boiling point one
cup of water for each egg to be
cooked, put the eggs into the water,
remove from the fire, and cover the
pan closely. Leave the eggs in the
water for from six to eight minutes.
"Hard-boiled" eggs can be prepared
in the same way by allowing longer
time.
Baked Omelet With Greens
One quart or one-half pound of
spinach kale, Swiss chard, or other
green's; one-fourth cup butter or
other fat; one-third cup -four; one
teaspoon salt; one-third teaspoon
pepper; three-fourths cup liquid
(milk, cream, water, soup stock,
vegetable juice, or mixture of two
or more of these); four eggs; one
teaspoon lemon juice or vinegar.
Wash the greens with great care,
boil until tender (Which will take
20 to Is minutes) in the least pos
sible amount of water; drain and
chop fine. A meat chopper will be
found convenient for the purpose.
Melt the butter, add the flour, and
cook for about one minute. Add the
milk, stirring constantly, and cook
until the mixture Is smooth and
thick. ADD the chopped greens and
the egg yolks, unbeaten. Beat the
whites of the eggs stiff and add them
to the other mixture by the cutting
and folding process. Pour into a
buttered baking dish and cook in
a slow oven for 80 minutes, or until
firm and brown. Serve at once.
Rice or Macaroni and Cheese
Boiled rice or macaroni can be
heated with enough grated cheese
added to flavor it. If preferred, 1t
may then be Drowned in the oven
before serving.
Bean, Pea or COwpea Loaf
Any of the dried vegetables men
i., he oh WI a
made into loaf. They should be
soaked and thoroly cooked as for
the soup. but with less water, and
it is we'll not to add the seasonings
until after the vegetables have been
put thru a sieve. Then chopped
celery, green peppers, onions, pimien-
tos, or grated cheese can be added
and the mixture Drowned in the
oven. This dish can be served either !
hot or cold.
Sauces
There is a great variety of sauces
which can be used in the home to
serve with meat or vegetables and |
can also be used in making sand
wich filings. In general way, they
are made like milk soups, excepting
that more flour is used. Two table
spoonfuls of -four and two table
spoons of butter or other fat are
usually allowed for each cup of
liquid. This liquid may be water,
broth, tomato juice, milk, cream, the
water in which vegetables have been
cooked, or a combination of two or
more of these
Tomato Sauce
One and one-half coups tomato
Juice; two tablespoons -four; two
tablespoons butter; one-eighth tea
spoon pepper; one slice onion; sprig
parsley; one-half teaspoon salt.
Add the seasonings to the tomato
Juice and simmer until the liquid has
been reduced to about one cup. Melt