Evening Republican, Volume 16, Number 156, Rensselaer, Jasper County, 29 June 1912 — SOME SIMPLE DISHES [ARTICLE]

SOME SIMPLE DISHES

RECIPES THAT WILL TEMPT THS JADED APPETITE. | —j. .......... _ .ipT? Mint Omelet, Strawberry Tarts and Fried Tomatoes In Sparfish Stylo Furnish an Agreeable Variety for Warm Days. Mint Omelet— Crack four fresh eggs in a bowl, add two tablespoonfuls of fresh cream, salt and pepper to taste, and two teaspoonfuls of chopped mint leaves; beat with a fork for two minutes. Pour the eggs into a hot buttered pan, stirring when first put in; let them cook then like any omelet,- and fold and serve on a hot dish, covering the top with melted butter. Strawberry Tarts. —Get six little pastry shells from the baker, or make them from a fine pastry dough. Wash Ties, pick off stems and drain them on a napkin; then put them in a bowl, sprinkling them with fine sugar and' half a glass of rum. Turn the fruit in this dressing, then place as many strawberries In each crust as It will hold. Divide the juice in the bowl evenly over the tarts and place them in a hot oven to cook ten minutes. Remove, let them get cold, and put a blob of whipped cream at top of each tart Fried Tomatoes, Spanish Style.— Wash and wipe six even-sized, sound, ripe tomatoes; cut them in halves crosswise, and season each half with salt, pepper and a little sugar. Then mince two sprigs of parsley, two leeks and a quarter of a clove of garlic. Sprinkle the' herbs evenly over the tomatoes and then lightly roll them In flour. Fry the tomatoes in butter until a light brown each side, and then place each half on a round piece of toast; dot the tops with a bit of butter and then set the dish in a brisk oven for ten minutes. Put the toast pieces side by side on a’hot platter, decorate with sprigs of parsley and serve, hot