Pick off the stalks and brown leaves, and wash the spinach in several waters. Drain, and put it in a stew-pan with just enough water to keep it from burning; add a teaspoonful of salt, a very small piece of soda, or a little moist sugar. When cooked sufficiently, put the spinach into a colander, and press the moisture from it; then rub through a wire sieve. Melt the butter in a stew-pan, add the flour, and cook a little; put in the spinach, and moisten with a little stock or gravy. Stir till it boils, and simmer for at least ten minutes. Lastly add the cream, and season to taste with pepper, salt, and nutmeg or cayenne. Poach the eggs very carefully in water containing a little salt and a small quantity of vinegar or lemon juice. Take up and trim the eggs. Dish up the spinach, and place the eggs neatly on top of it. Serve hot. 56 THE EXHIBITION COOKERY BOOK. 104. TOMATOES WITH MUSHROOMS. 1 lb. tomatoes i gill cream 1 teaspoonful chopped parsley 1 dessertspoonful Bovril Pepper and salt 4 0Z8. cracknel biscuits 2 0Z9. butter A pinch of castor sugar 6 — 3 fresh cup mushrooms✪ Tomatoes with Mushrooms Boil the tomatoes in slightly salted water; strain off the water and rub the tomatoes through a sieve. Soak the biscuits in tepid water or milk and pass them through a sieve Mix them with the tomatoes in a stew-pan, add the Bovril, the sugar, half the butter, and enough pepper and salt to taste. Stir until it boils, then add the cream and keep hot. Wash, clean, and dry the mushrooms, fry them in the remainder of the butter; season with pepper and salt, and sprinkle with a little chopped parsley. Put the tomato puree in a round dish, surround with the fried mushrooms. Sprinkle over the remainder of the chopped parsley, and serve hot. 105. LETTUCE SALAD. Trim and wash some cabbage or cos lettuces; drain them thoroughly ; break the leaves into convenient pieces. Prepare a dressing with finely-chopped garden cress, tarra- gon, chervil, three yolks of hard-boiled eggs rubbed through a fine sieve, two tablespoonfuls of salad oil, one of tarragon t^inegar, and a little mustard. Work all until smooth, and lastly add the lettuce, and serve. 106. MIXED SALAD. Take two cabbage lettuces, and one endive; rinse and wipe with a soft cloth ; break the leaves into smaP. pieces. THE EXHIBITION COOKERY BOOK. 57 place them in a salad bowl ; add some shredded celery and slices of cooked beetroot on the top. Season with pepper and salt✪ Lettuce Salad, dress with some salad dressing, which is prepared with a small quantity of double cream, in addition to the usual ingredients used for salad dressing. 107. TOMATO SALAD. Cut some firm ripe tomatoes into slices, lay them in a salad bowl with a few thinly-cut rings of Spanish onion, sprinkle with chopped parsley, season with pepper and salt and a pinch of moist or castor sugar. Dress with tarragon or malt vinegar and oil, serve with a bottle of salad dressing. The onion rings may be omitted if not cared for. 108, POTATO SALAD. Cut some cold cooked potatoes into thin slices, put them in a salad bowl, mix with one part of vinegar, two of salad oil, a little chopped chives and parsley, and a small quantity of chopped capers ; season with pepper and salt. Mix carefully, so as to incorporate all the seasoning. Garnish with stoned olives, mixed pickles, and slices of hard-boiled egg- 109. EGG SALAD. ✪ Salad Dressing

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Pick off the stalks and brown leaves, and wash the spinach in several waters. Drain, and put it in a stew-pan with just enough water to keep it from burning; add a teaspoonful of salt, a very small piece of soda, or a little moist sugar. When cooked sufficiently, put the spinach into a colander, and press the moisture from it; then rub through a wire sieve. Melt the butter in a stew-pan, add the flour, and cook a little; put in the spinach, and moisten with a little stock or gravy. Stir till it boils, and simmer for at least ten minutes. Lastly add the cream, and season to taste with pepper, salt, and nutmeg or cayenne. Poach the eggs very carefully in water containing a little salt and a small quantity of vinegar or lemon juice. Take up and trim the eggs. Dish up the spinach, and place the eggs neatly on top of it. Serve hot. 56 THE EXHIBITION COOKERY BOOK. 104. TOMATOES WITH MUSHROOMS. 1 lb. tomatoes i gill cream 1 teaspoonful chopped parsley 1 dessertspoonful Bovril Pepper and salt 4 0Z8. cracknel biscuits 2 0Z9. butter A pinch of castor sugar 6 — 3 fresh cup mushrooms Boil the tomatoes in slightly salted water; strain off the water and rub the tomatoes through a sieve. Soak the biscuits in tepid water or milk and pass them through a sieve Mix them with the tomatoes in a stew-pan, add the Bovril, the sugar, half the butter, and enough pepper and salt to taste. Stir until it boils, then add the cream and keep hot. Wash, clean, and dry the mushrooms, fry them in the remainder of the butter; season with pepper and salt, and sprinkle with a little chopped parsley. Put the tomato puree in a round dish, surround with the fried mushrooms. Sprinkle over the remainder of the chopped parsley, and serve hot. 105. LETTUCE SALAD. Trim and wash some cabbage or cos lettuces; drain them thoroughly ; break the leaves into convenient pieces. Prepare a dressing with finely-chopped garden cress, tarra- gon, chervil, three yolks of hard-boiled eggs rubbed through a fine sieve, two tablespoonfuls of salad oil, one of tarragon t^inegar, and a little mustard. Work all until smooth, and lastly add the lettuce, and serve. 106. MIXED SALAD. Take two cabbage lettuces, and one endive; rinse and wipe with a soft cloth ; break the leaves into smaP. pieces. THE EXHIBITION COOKERY BOOK. 57 place them in a salad bowl ; add some shredded celery and slices of cooked beetroot on the top. Season with pepper and salt, dress with some salad dressing, which is prepared with a small quantity of double cream, in addition to the usual ingredients used for salad dressing. 107. TOMATO SALAD. Cut some firm ripe tomatoes into slices, lay them in a salad bowl with a few thinly-cut rings of Spanish onion, sprinkle with chopped parsley, season with pepper and salt and a pinch of moist or castor sugar. Dress with tarragon or malt vinegar and oil, serve with a bottle of salad dressing. The onion rings may be omitted if not cared for. 108, POTATO SALAD. Cut some cold cooked potatoes into thin slices, put them in a salad bowl, mix with one part of vinegar, two of salad oil, a little chopped chives and parsley, and a small quantity of chopped capers ; season with pepper and salt. Mix carefully, so as to incorporate all the seasoning. Garnish with stoned olives, mixed pickles, and slices of hard-boiled egg- 109. EGG SALAD.

The exhibition cookery book