How to cook vegetables

Wash the spinach, remove the stems and any withered leaves, then blanch and afterwards drain the spinach. Prepare the forcemeat (if that be used in place of sausage meat) , and make up either into small ball shapes, adding 1 or 2 yolks of eggs and a teaspoonful of chopped parsley. Lay out on a board 5 or 6 spinach leaves, and make up into ball shapes with the sausage or forcemeat, being careful that the latter are well wrapped up in the spinach. Range the shapes thus obtained in a buttered saute-pan, season with salt and pepper, moisten with the gravy, and place a few tiny bits of butter on top. Cook this in the oven (covered) for about 30 minutes. Blanch the beef marrow and drain on a cloth, then put on a bakingtin and reheat in the oven. Melt the meat glaze and remainder of butter together, add 1 teaspoonful parsley and lemon juice ; with this glaze the slices of marrow. Dish up the spinach in a suitable vegetable dish, place a slice of marrow on each shape of spinach. Pour the remainder of gravy and glaze round the base of the dish. Garnish with fleurons, and serve hot. Spinach a la Frangaise. Pick, wash, and cook 2 lb. of spinach in a very little salted water ; then drain, refresh in cold water, and press well, chop finely or pass through a hair sieve, put in a saucepan with 2 oz. of butter, season with salt, pepper, nutmeg, and a pinch of sugar, then cook over a quick fire, stirring constantly for a few minutes, add a tablespoonful of flour, and moisten SPINACH. with 1/2 gill of gravy. Dish up, surround with a border of puff-paste fleurons or croutons of fried breadi and serve. Spinach Soup. 2 lb. spinach, i oz. butter, r small onion, | oz. cornflour, i pint stock, i pint milk, a little cream, salt and pepper. Pick and wash the spinach, cook it with very little water and half a teaspoonful of salt till quite tender ; then rub it through a fine sieve. Peel and mince finely the onion, melt the butter in a stew-pan, fry in it the onion to a very pale brown ; put in the cornflour, and stir till smooth without burning. Next add the spinach, and stir over the fire for a few minutes. Moisten with the stock, boil up whilst stirring, add the milk, and season to taste. Cook for another io minutes. Remove the scum, season to taste with salt and pepper, and a grate of nutmeg. Lastly, add a little cream and serve hot. Spinach with Cream. Proceed as directed in the previous recipe, but substitute the cream for gravy. Tt is the same for Spinach an Veloutc. Only in this case, no flour or cream is added. This is being replaced by a few tablespoonsful of white cream sauce. Curried Spinach. Pick and wash 2 lb. of spinach, and cook it with very little water till tender ; drain it in a colander so as to extract the water, then rub it through a fine sieve. Fry a level dessertspoonful of curry powder in 1 oz. of butter, add a dessertspoonful of finely-minced onions, and stir in the spinach puree. Sprinkle a dessertspoonful of flour over the spinach, and incorporate this with 2 tablespoonsful of cream. Let the whole cook slowly for about 15 minutes ; if too thick at the end of this time add a little gravy. M i/8