Spinach. — • Use only tender plants or the tender leaves of the older stalks, and be sure to have enough, as spinach shrinks greatly. A peck is not too much for a family of four or five. Pick it over very carefully, trim off the roots and decayed leaves, and all tough, stringy stalks, and the coarse fibers of the leaves, as those will not cook tender until the leaves are overdone. Wash in several waters, lift- ing it from one pan to another, that it may be freed from sand and grit. Shake each bunch well. Spin- ach is best cooked in its own juices; this may be accomplished by cooking it in a double boiler; or if placed in a pot and slowly heated, it will in a short time yield sufficient juice to cook itself. It must, however, be stirred frequently at first, to prevent burning; cover closely, and cook till tender. The time required will vary from twenty minutes to an hour or more. If water is used in the cooking, have Vegetables i43 a half kettleful boiling when the spinach is put in, and continue to boil rapidly until the leaves are per- fectly tender, then drain in a colander, press with the back of a plate to extract all water, chop very fine, and either serve with lemon juice as a dressing, or add a half cup of sweet cream with or without a teaspoonful of sugar✪ Spinach. Boil up once, stirring con- stantly, and serve very hot. A garnish of sliced boiled eggs is often employed with this vegetable. *Protose Timbale with Spinach Souffle. — \]/2 cups bread-crumbs, y2 cup Nut Meal, /2 can Pro- tose, Bt teaspoonful powdered bay leaf, y2 tea- spoonful sage, teaspoonful salt, 2 eggs. Use one and one-half cups of whole-wheat bread- crumbs soaked in one cup of water until soft, then cooked over a moderate fire, with frequent stirring, until smooth and creamy and dry enough to leave the sides of the dish. To this add one-half cup of sifted Nut Meal, one-half can of Protose, chopped fine, one-fourth teaspoonful of powdered bay leaf, one-half teaspoonful of powdered sage, five- eighths teaspoonful of salt, and the yolk of two eggs well beaten. Beat until well mingled, or pass through a fine colander. Lastly add the whites of the eggs, lightly beaten. Turn into well-oiled molds, and steam one and one-half hours. 1 44 Healthful Cookery ^Spinach Souffle. — i peck spinach, 2 eggs. Cook a peck of well-cleansed spinach in boiling salted water. When tender, drain thoroughly, and rub through a fine colander. When well dried over a moderate fire, let it cool a little, and then beat in the yolks of two eggs; lastly, chop in the whites beaten to a light froth. Fill well-oiled molds about three-fourths full, set in a pan containing hot water and bake slowly until rounded up and firm to th< touch. They are then sufficiently baked. Thes( souffles are very prettily ornamented by placing shapes cut from hard-boiled eggs in the bottom 0: the mold before turning in the souffle. Nests of Spinach. — 1 peck spinach✪ Spinach Souffle, 1 table- spoonful lemon juice, 6 tablespoonfuls strained to mato, 2 tablespoonfuls Nut Oil, y2 can Nuttolene y2 teaspoonful salt.

AI-modernized reading of the original text

Spinach. — • Use only tender plants or the tender leaves of the older stalks, and be sure to have enough, as spinach shrinks greatly. A peck is not too much for a family of four or five. Pick it over very carefully, trim off the roots and decayed leaves, and all tough, stringy stalks, and the coarse fibers of the leaves, as those will not cook tender until the leaves are overdone. Wash in several waters, lifting it from one pan to another, that it may be freed from sand and grit. Shake each bunch well. Spinach is best cooked in its own juices; this may be accomplished by cooking it in a double boiler; or if placed in a pot and slowly heated, it will in a short time yield sufficient juice to cook itself. It must, however, be stirred frequently at first, to prevent burning; cover closely, and cook till tender. The time required will vary from twenty minutes to an hour or more. If water is used in the cooking, have Vegetables a half kettleful boiling when the spinach is put in, and continue to boil rapidly until the leaves are perfectly tender, then drain in a colander, press with the back of a plate to extract all water, chop very fine, and either serve with lemon juice as a dressing, or add a half cup of sweet cream with or without a teaspoonful of sugar. Boil up once, stirring constantly, and serve very hot. A garnish of sliced boiled eggs is often employed with this vegetable. *Protose Timbale with Spinach Souffle. — \]/2 cups bread-crumbs, y2 cup Nut Meal, /2 can Protose, Bt teaspoonful powdered bay leaf, y2 teaspoonful sage, 5/8 teaspoonful salt, 2 eggs. Use one and one-half cups of whole-wheat breadcrumbs soaked in one cup of water until soft, then cooked over a moderate fire, with frequent stirring, until smooth and creamy and dry enough to leave the sides of the dish. To this add one-half cup of sifted Nut Meal, one-half can of Protose, chopped fine, one-fourth teaspoonful of powdered bay leaf, one-half teaspoonful of powdered sage, fiveeighths teaspoonful of salt, and the yolk of two eggs well beaten. Beat until well mingled, or pass through a fine colander. Lastly add the whites of the eggs, lightly beaten. Turn into well-oiled molds, and steam one and one-half hours. 1 44 Healthful Cookery ^Spinach Souffle. — i peck spinach, 2 eggs. Cook a peck of well-cleansed spinach in boiling salted water. When tender, drain thoroughly, and rub through a fine colander. When well dried over a moderate fire, let it cool a little, and then beat in the yolks of two eggs; lastly, chop in the whites beaten to a light froth. Fill well-oiled molds about three-fourths full, set in a pan containing hot water and bake slowly until rounded up and firm to the touch. They are then sufficiently baked. Thes( souffles are very prettily ornamented by placing shapes cut from hard-boiled eggs in the bottom of the mold before turning in the souffle. Nests of Spinach. — 1 peck spinach, 1 tablespoonful lemon juice, 6 tablespoonfuls strained to mato, 2 tablespoonfuls Nut Oil, y2 can Nuttolene y2 teaspoonful salt.

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