229. Spinach - Arabian

Wash and boil a pound of spinach, drain and chop very fine; add salt, pepper, a little grated onion, half a cup of pine nuts, juice of half a lemon and enough olive oil to blend all together. Roll out a light crust rather thin and cut into rounds four inches across. Lay a little of the spinach on each, wet the edges and press well together like a turnover; brush with butter and bake in a greased tin for twenty minutes.

230. Spinach And Green Peas, Ring Mould

Cook separately in unsalted boiling water a half pound each of spinach and green peas. Drain and mash through a puree sieve with three slices of stale bread, soaked in stock and squeezed dry. Add salt and paprika, a half cup of cream, yolks of three eggs and fold in the whites, beaten stiff. Butter a ring mould, fill it two-thirds full with the mixture and bake for twenty minutes in a pan set in warm water.