Moulded Spinach

Pick over and wash one peck spinach. Cook in an uncovered vessel with a large quantity of boiling, salted water, to which have been added two-thirds teaspoon soda and one teaspoon sugar. Drain very thoroughly and finely chop. Season with one-third cup butter and three-fourths teaspoon salt, and reheat. Press into a buttered border mould, and keep in a warm place until serving time. Remove to hot platter and fill centre with seasoned, small boiled beats. Pour around one and one-half cups White Sauce, and surround with four hard-boiled eggs, cut in sixths, lengthwise.

Moulded Spinach.

Moulded Spinach. - Page 175.

Mounded Spinach On Artichoke Bottoms

Wash and pick over one-half peck spinach. Cook twenty-five minutes in an uncovered vessel in a large quantity of boiling, salted water, to which have been added one-third teaspoon soda and one-half teaspoon powdered sugar. Drain, finely chop and season with butter, salt, and pepper.

Drain canned artichoke bottoms, put in a shallow or omelet pan, cover bottom of pan with boiling water and add three tablespoons vinegar and one teaspoon salt. Cover and cook until artichokes are thoroughly heated. Drain, mound with cooked spinach, put in oven to re-heat and garnish with yolks of hard-boiled eggs rubbed through a coarse strainer, and whites of hard-boiled eggs cut in fancy shapes.

Moulded Spinach on Artichoke Bottoms.

Moulded Spinach on Artichoke Bottoms. - Page 176.

Soubrics Of Spinach

Wash, boil, and drain two quarts spinach; then chop. Add two tablespoons grated Parmesan cheese and two egg yolks, slightly beaten, and season with one-half teaspoon salt and a few grains, each, cayenne and nutmeg. Cook five minutes, stirring constantly. Remove from range and stir in the unbeaten white of one egg. Measure by rounding tablespoonfuls, saute in butter, arrange on hot serving dish and pour around one cup white sauce.

Squash Souffle

Cut winter squash in pieces, remove seeds and stringy portion, and pare. Place in a steamer or strainer and cook over boiling water thirty-five minutes, or until soft. Mash and season with butter, salt, and pepper. To two cups mashed and seasoned squash add gradually one cup cream, and when thoroughly blended, add the yolks of two eggs, beaten until thick and lemon-colored; then the whites of two eggs, beaten until stiff and dry. Turn into a buttered dish and bake in a slow oven until firm.