English and French cookery

Spinach. — Of all the vegetables grown in our kitchen gardens,’ says an authority, ‘ there is, perhaps, not one so dependent upon judicious preparation as spinach.’ After thoroughly washing and draining, put into a clean saucepan without any water, and press tightly down. When the pot is quite full, place sufficiently near the fire to steam the spinach in its own juices ; stir often to prevent burning. When tender, strain, place on a chopping- board, and chop very fine. In this state, with a little salt, it will keep 3 or 4 days, and form the foundation of many a delicate little entremet or tasty dish. The spinach may be heated by being tossed and amalgamated with a lump of butter, seasoned with pepper, and dished au naturel, or served with poached eggs on the top. A pretty dish may be made by placing a portion of spinach upon a buttered round of toast, each mound being crowned with a poached egg. Tomato Salad Dressing. — Beat 2 eggs well together, add 1 teaspoonful of sugar, J teaspoonful each of salt and mustard, 1 tablespoonful of sweet cream or condensed milk, and 3 tablespoonfuls of vinegar. Place the bowl containing it in a basin of boiling water, and stir till it attains the thickness of cream. Baked Tomatoes. — Peel and slice the tomatoes, put a layer of tomatoes in a buttered dish, season with salt and pepper, and strew with breadcrumbs. Fill the dish with crumbs at the top, cover closely, and bake for i hour. Remove the cover, brown, and serve. Tomatoes au Gratin. — Scoop out from the top of each a part of the inside ; chop this, add an equal quantity of breadcrumbs, butter, parsley chopped, pepper, salt, nutmeg ; put in a saucepan, stir gently over the fire ; place this in the tomatoes, pile it up, sprinkle over with breadcrumbs, and put a few drops of oil over them. Butter a tin, lay in the tomatoes, and bake about 10 minutes. Tomatoes and Rice. — While sufficient rice is being boiled, put into a little saucepan 3 ounces of butter, which should be allowed to brown very slowly — if it has the faintest tinge of burn it is spoiled — put into it a large breakfastcupful of tomato juice, which should be left to simmer for about J hour. When the rice is nicely piled on the dish, throw the contents of the saucepan over it, and then ‘ pop ’ it into the oven for a few minutes, and serve very hot. Vegetable Extracts. — By depriving peas and other vegetables in a superior condition of growth and freshness of all their more soluble elements, the Normal Company of London and Aberdeen have produced a nourishing variety of vegetable extracts, which will be found peculiarly serviceable in soup-making, at once adding to the variety and flavour, and increasing the stimulating and nourishing properties of soups made with them. > Turnip-Tops. — Trim off the decayed leaves and stems, and wash greens in several waters. Drain and throw into a saucepan with plenty of boiling water slightly salted. Keep the saucepan uncovered, and boil quickly till they are quite tender. When done, put into a colander, and squeeze the water gently from them. Turn into a hot vegetabledish, pepper lightly, and spread a little butter on them ; cut the surface across both ways with a knife, and serve.