Mrs. Roundell's Practical cookery book

Spinach Souffles. — Prepare one pound of Spinach, rub it through a fine wire sieve, add the raw yolks of three eggs, a dust of pepper and a pinch of sugar, with two tablespoonfuls of cream, and the whites of the eggs whipped as stiff as possible. Mix all well together, pour into little paper cases, and bake in a moderate oven for fifteen minutes. A few browned crumbs and some tiny morsels of butter should be sprinkled over the tops of the souffles before putting them into the oven. Another way is to prepare the Spinach as above and bake it in a fire-proof dish instead of in cases. Spinach Toasts. — Cut some slices of bread about two fingers in length, and as thin as possible. Take some cooked stewed Spinach, mix two yolks of eggs with it, lay it on the bread, pass a knife dipped in egg over the top of each slice, and fry them. Spinach Colouring. — This is most useful for all green vegetable purees, especially for the winter puree of dried Green Peas, and should always be employed instead of grocers' colouring. To make it it is only necessary to boil and strain a little Spinach, work it through a sieve, and then squeeze the green juice through a bit of muslin. It answers perfectly for soup made with Groult’s prepared Farine de petits pois. A pinch of sugar should be added. TOMATOES. Tomatoes should be cooked as simply as possible. It is a great mistake to spoil their delicate and peculiar flavour by stuffing them with onion and parsley, or to devil them with cayenne pepper and French mustard. TOMATOES Sir Henry Thompson recommends that Tomatoes, which he calls “ that delicions half fruit, half vegetable,” should be eaten raw. The peel, however, should never be swallowed. If the Tomatoes are to be eaten raw they should be sliced only when about to be served, for if they are cut up even half an hour before serving the juice and pulp will drain away and only the skeleton of the Tomato will remain. A little salt and pepper should be sprinkled over the Tomatoes, with a few drops of oil, cream, or melted butter. Tomatoes are excellent when roasted in the Dutch oven with a few bits of butter to prevent them from sticking to the pan. They will require twenty minutes to roast. They are equally good when grilled for ten minutes over a clear fire. Tomatoes can be plainly boiled, peeled when hot, and thickly sprinkled with breadcrumbs and a dusting of cheese. Or they can be gently stewed for half an hour, with a tablespoonful of butter added to their own juice. Tomato Puree is most useful for mixing with macaroni. It can be made by removing the seeds and boiling the Tomatoes till they are quite soft. Then rub them carefully through a hair sieve into a bowl with a wooden spoon. Pepper well with black pepper. Heat the Tomato pulp again and add a bit of butter and the yolk of an egg before it is mixed with the macaroni.