Boston Cooking-School cook book

Drain spinach very thoroughly. Chop fine and season with butter and salt. Press into buttered border mold and keep in warm place until serving time. Remove to hot platter and fill center as desired. Serve with sauce or not, as desired. With Beets. Fill with 2 cups small whole boiled beets. Garnish with slices of hard-cooked egg or finely chopped white and crumbled yolk. With Mushrooms. Fill with 2 cups Creamed Mushrooms. With Creamed Chicken, Creamed Fish, or Creamed Eggs, etc. MOLDED SPINACH ON ARTICHOKE BOTTOMS 2 cups cooked spinach, 3 tablespoons vinegar finely chopped 1 teaspoon salt 1 can artichoke bottoms 2 hard-cooked eggs Drain artichoke bottoms and put in pan. Cover bottom of pan with boiling water, add vinegar and salt. Cover and cook until thoroughly heated. Drain. Season spinach with butter, pepper, and salt, and mound on artichokes. Reheat in oven. Garnish with egg yolks rubbed through coarse strainer and egg whites cut in fancy shapes. SOUFFLÉS OF SPINACH 2 cups cooked spinach, finely chopped Few grains cayenne 2 tablespoons grated Parmesan cheese Few gratings nutmeg 2 egg yolks, slightly beaten 1 egg white, unbeaten ¥% teaspoon salt Butter for sautéing 1 cup White Sauce (p. 191) Add to spinach, cheese, egg yolks, salt, cayenne, and nutmeg. Cook 5 minutes, stirring constantly. Remove from fire and stir in egg white. Measure by rounding tablespoonfuls, sauté in butter, arrange on hot serving dish, and surround with sauce. HAM AND SPINACH SOUFFLE Stale bread crumbs 3 egg yolks, beaten until light Milk and lemon-colored 3 tablespoons butter Y% teaspoon pepper 1 cup chopped, cooked spinach 34 cup cooked ham, diced 2 tablespoons finely chopped onion Salt 3 egg whites, beaten until stiff Soak crumbs in milk to cover. Let stand until bread is soft; then squeeze; there should be 4 cup bread. Add butter and cook until pasty. Add other ingredients, folding in egg whites last. Turn into mold lined with oiled paper, cover with oiled paper, and steam (about 35 minutes) until firm. Remove from mold and serve with Mock Hollandaise (p. 201) or Hollandaise (p. 201). Sweetbread and Spinach Souffle. Use cooked sweetbread in place of ham. SPINACH TIMBALES 2 cups cooked spinach, finely Y% teaspoon pepper chopped Few drops onion juice 2 tablespoons butter 2 teaspoons vinegar 2 eggs, slightly beaten 8 round slices bread, sautéed in 1 cup milk butter 24 teaspoon salt 8 slices tomato or 1 cup tomato sauce Combine first 8 ingredients. Fill buttered timbale molds. Bake in pan of hot water in slow oven (300° F.). Cover bread with tomato fried in butter or Tomato Cream Sauce (p. 199). Turn spinach mold oneach. If tomato was used, serve with Hollandaise (p. 201). Or put Béarnaise Sauce (p. 202) on each timbale and sprinkle with blanched, chopped pistachio nuts. SUMMER SQUASH Wash, quarter, or cut in thick slices. Steam or cook 15 to 20 minutes, or until soft, in small amount of boiling, salted water. Drain thoroughly, mash, and season with butter, salt, and pepper. Creamed Summer Squash. Cut in cubes, cook until nearly done but still firm, drain, and reheat in.cream. Season. FRIED SUMMER SQUASH Wash and cut in half-inch pieces. Sprinkle with salt and pepper, dip in crumbs, egg, and crumbs again, fry in hot fat (375° F.), and drain. SAUTEED SUMMER SQUASH Follow recipe for Sautéed Eggplant (p. 463). WINTER SQUASH Cut in pieces, remove seeds and stringy portion, and pare. Steam 30 minutes or until soft, or cook in boiling, salted water and drain.. Unless squash is very dry, steaming is the better method. Mash and season with butter, salt, and pepper. If lacking in sweetness, add small quantity of sugar. BAKED WINTER SQUASH