This section is from the book "The Book Of Entrees Including Casserole And Planked Dishes", by Janet Mackenzie Hill. Also available from Amazon: The Book Of Entrees.
½ a peck of spinach Salt and pepper
3 tablespoonfuls of butter
4 hard-cooked eggs
About ½ cup of tongue or ham
¼ teaspoonful of salt ¼ teaspoonful of curry powder ¼ teaspoonful of pepper Tomato catsup
Boil the spinach as usual; chop very fine and season with salt and pepper; add the butter and mix thoroughly. Dispose the spinach in a dish. Cut the eggs in halves; remove and sift the yolks, add an equal quantity of the meat chopped very fine, the salt, pepper and curry powder, mix thoroughly, then add enough catsup to hold the mixture together. With this fill the halves of eggs rounding well; dispose on and around the spinach and serve at once.
Cook half a peck of spinach, and, when cold, chop fine. Mix half a teaspoonful of salt, a dash of paprika, and five tablespoonfuls of olive oil. Then gradually beat into these three tablespoonfuls of vinegar. Mix this dressing through the spinach. Then dispose in a mound on a serving dish. Surround with thin slices of cold, boiled ham and boiled eggs.
Cook half a peck of carefully-washed spinach in the water that clings to it, sprinkling over it a teaspoonful of salt. When the spinach is tender, drain, then chop and press it through a sieve. Saute some rounds of bread in clarified butter or olive oil. Season the spinach with salt, paprika, cream or butter, and stir it over the fire until very hot, then spread it on the rounds of bread. When the spinach is set to cook, cover two eggs with boiling water and let them stand in the water until the spinach is cooked. Keep the water hot, but do not allow it to boil. Decorate the spinach with the whites of the eggs cut into eighths, lengthwise, and the yolks pressed through a sieve. A little lemon juice may be added to the spinach with the other seasonings.
Chop fine a peck of well washed-and-cooked spinach. Prepare a cup of white or cream sauce. Butter a baking dish; in it spread a layer of the spinach, sprinkle with salt and pepper, over this spread a layer of sauce and sprinkle the sauce with grated cheese; continue the layers until the spinach is used, having the last layer of sauce and cheese. Cover with two-thirds a cup of cracker crumbs, mixed with one-third a cup of melted butter. Set the dish into the oven, to become very hot and brown the crumbs.
For spinach souffle see Chapter VII.
 
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