The victory cookery book

Method.—Wash the spinach in plenty of water until free from grit. Place the fat and clean water in a saucepan, add the spinach, and simmer until tender. Remove the spinach, drain and chop fine. Reduce the liquid, bind with a little corn flour mixed in cold milk to make a stiff cream sauce, add the spinach and season to taste . with a little salt, nutmeg and pepper. There should be 1 or 2 tablespoonfuls of sauce for 1 lb. of spinach. Do not overcook the spinach. Carrots and Turnip Tops The young green tops of carrots and turnips, together with tender outside leaves of cabbage, should be boiled in salted water for about 5 minutes, then drained and refreshed by running cold water over them, which will remove the bitterness of the vegetables. Chop all fine or pass through a mincer. Heat 1 oz. fat per Ib. of greens, add the vegetables and a little moisture, milk or gravy, salt, pepper and nutmeg. Cover with a lid and simmer until quite cooked. A little thickening may be added at the finish. This has a taste like curly kale. Stewed Beetroot Materials.—1 or 2 beetroots, 1 oz. fat, 1 sliced onion, salt and pepper, 1 tablespoonful of vinegar. Method.—Slice the beetroots thinly. Put the fat into a saucepan and add the onion. Cook till only fairly coloured, then add the beet and season with salt and pepper. Stew without adding any liquid until the onion is cooked ; then add the vinegar and cook for 15 minutes more. If desired creamy, add a little corn flour mixed smoothly in cold water, toss well together, and let come ‘to the boil. A little fried bacon or gravy can be added if liked. Scarlet Runners Materials.—% oz. fat per lb. of beans, a pinch of salt. Method. —Cut the beans into strips, place in a saucepan with a pinch of salt and the fat. Add water to surface of the beans, cover with a lid and bring to the boil. When nearly done, remove the lid and cook quickly to reduce the liquid; when nearly dry and cooked, dish up. Do not add too much salt. Haricot Stew Materials.—% oz. fat, 1 oz. chopped onion, 4 oz. flour, 1 pint of cooked dried haricot beans, 1 tablespoonful vinegar or Worcester sauce, a little chopped parsley. Method.—Fry the onion in the fat, when cooked add the flour. Mix well, then add the beans, cover with water or vegetable stock, and season with salt and pepper. Let stew together, tossing from time to time. Add the vinegar or Worcester sauce ; stew for 10 minutes after the vinegar is added, then dish up, sprinkled with chopped parsley. Peas and red haricots can be cooked in the same way. Stuffed Cabbage Materials.—1 cabbage; when cooked, weigh and add an equal amount of chopped onion and of sausage meat, bread stuffing (see p. 56), or cooked rice (see Risotto, p. 188), 1 oz. fat, 1 dried egg, a little corn flour, 1 teaspoonful chopped parsley, spice and seasoning.