Spinach Recipe

Spinach, which is quickly and easily grown, is in the market at all seasons of the year except a short time in midsummer and midwinter. When young the stems may be retained, but if at all old the leaves only should be used. Kitchen scissors are useful in preparing this vegetable for cooking. Careful cleansing is needed; five or six applications of water will render it none too free of sand. The smaller the quantity of water used in cooking the better, and this should be retained for use in some way, as it contains the salts in composition, the most valuable constituent of the spinach. As considerable water clings to the leaves in washing, but little more needs be added. A gentle simmering will cook the tender leaves very quickly. Salt should be added to preserve the color. The French call this vegetable the broom of the stomach.

Spinach In A Crown Of Eggs Recipe

Cook a peck of spinach in boiling salted water until tender, then chop fine. Melt two tablespoonfuls of butter, and cook in it, without browning, two tablespoonfuls of flour. Add a gratin of nutmeg and the spinach. When well blended add half a cup of hot stock, or water in which the asparagus was cooked. Form into a mound and garnish with hard-boiled eggs. The white of egg, cut from the half-eggs to make them stand level, may be chopped fine and massed on the top of the mound (see illustration).

Spinach With Sardines Recipe

Heat one cup of grated bread crumbs in one fourth cup of butter; add a peck of spinach leaves, cooked and chopped, and the flesh of a dozen or more sardines. Mix and add broth, if needed, also salt and pepper. When hot form into an oblong. Garnish with slices of eggs, and place sardines over the top. Serve as a luncheon dish. Cooked spinach makes a good mound against which broiled chops may be served.

Spinach A La Bechamel Recipe

Drain the spinach and chop fine, or pass through a sieve. Return to the saucepan, and for each pint of spinach add a tablespoonful of butter, salt and pepper. Stir over the fire until the spinach is hot; then add the beaten yolk of an egg diluted with one third cup of cream. Stir and cook a moment or until blended.