Cut the left over conservation pastry in squares and put a heaping teaspoon- ful of chopped spinach in the center of each piece. Fold over, press together, brush with beaten %%%, and brown in the oven. To extend the left over spinach, chop and mix with any left over chopped meat and a few crumbs. Season with salt, pepper, and onion, garnish with hard cooked eggs, and serve hot. CREAM OF SPINACH SOUP— Add 1% cups (1/2 can) of finely chopped DEL MONTE Canned Spinach and the liquid from 1 can of the spinach to 1 cup of thin, well seasoned, white sauce. Bring to the boiling point just before serving. One tablespoon of chopped onion may be added if desired. BALTIMORE SPINACH— Melt 2 tablespoons of fat, add 3 tablespoons of Victory flour, 1 teaspoon of mustard, 1 teaspoon of salt✪ Pumpkin or Squash Tapioca Pudding, and ^ teaspoon of pepper, and when thoroughly mixed add V^ cup of vinegar and Vz cup of liquid drained from the spinach, and 2 tablespoons of corn sirup. Bring to the boiling point, stirring constantly. Add 1^ cups (% can) of chopped DEL MONTE Canned Spinach and cook until the spinach is thoroughly heated. SPINACH HASH— Mix 1 cup of chopped DEL MONTE Canned Spinach and 1 cup each of dry crumbs and boiled rice, add 1 teaspoon each of onion juice and salt, and ^ teaspoon of pepper. Melt 2 tablespoons of fat in a hot frying nan, spread in the mixture and cook over a low fire until a brown crust is formed on the bottom. Fold like an omelet before serving. SPINACH CROQUETTES— Mix 1^ cups {Vt. can) of finely chopped and well drained DEL MONTE Canned Spinach, 1 finely chopped, hard cooked ^^^, 1 tea- 24A The Conservation Foods of Flavor spoon of salt, Va teaspoon of pepper, and 1 well beaten egg. Mix thoroughly, form into flat cakes, cover with crumbs, and brown in hot fat in the frying pan. Serve with an onion sauce made by adding 1 cup of chopped boiled onion to 1 cup of white sauce. SPINACH SOUFFLE— Chop 1^ cups (1/2 can) of DEL MONTE Canned Spinach and add to V2 cup of thick, well seasoned white sauce. Pour onto 2 well beaten egg yolks, add 1 teaspoon grated onion, and fold in 2 stiffly beaten egg whites. Pour into greased baking dish and bake 30 minutes. SPINACH WITH HOMINY— Spread 1 cup of well seasoned, cooked, hominy grits in the bottom of a greased baking dish, put in a layer of 1% cups {V2 can) of well seasoned, chopped DEL MONTE Canned Spinach to which 1 tablespoon of chopped DEL MONTE Canrfed Green Chile has been added. Cover with 1 cup of hominy, sprinkle with Vs cup of grated cheese, and bake 15 minutes. SPINACH LOAF— Mix 1^ cups \V2 caii) of drained and chopped DEL MONTE Canned Spinach, 1 cup of crumbs, 1 well beaten egg, Vi cup of grated cheese, 1 tablespoon of lemon juice, 1 teaspoon of salt,✪ Spinach Cakes and % teaspoon of pepper. Pour into a greased baking dish and steam over boiling water, or bake in the oven 25 minutes. Serve with hot DEL MONTE Canned Tomato Sauce. JELLIED SPINACH WITH MEAT— Pour 1 cup of boiling, thick, well sea- soned white sauce onto 2 tablespoons of softened gelatin. Add 1 cup of chopped DEL MONTE Canned Spinach which has been drained, 1 tablespoon of onion juice, and % cup each of celery✪ Jellied Spinach with Meat and any chopped, left, over, cooked meat. Pour into a wet mold and when cold and firm, cut in slices.

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Cut the left over conservation pastry in squares and put a heaping teaspoon- ful of chopped spinach in the center of each piece. Fold over, press together, brush with beaten %%%, and brown in the oven. To extend the left over spinach, chop and mix with any left over chopped meat and a few crumbs. Season with salt, pepper, and onion, garnish with hard cooked eggs, and serve hot. CREAM OF SPINACH SOUP— Add 1% cups (1/2 can) of finely chopped DEL MONTE Canned Spinach and the liquid from 1 can of the spinach to 1 cup of thin, well seasoned, white sauce. Bring to the boiling point just before serving. One tablespoon of chopped onion may be added if desired. BALTIMORE SPINACH— Melt 2 tablespoons of fat, add 3 tablespoons of Victory flour, 1 teaspoon of mustard, 1 teaspoon of salt, and ^ teaspoon of pepper, and when thoroughly mixed add V^ cup of vinegar and Vz cup of liquid drained from the spinach, and 2 tablespoons of corn sirup. Bring to the boiling point, stirring constantly. Add 1^ cups (% can) of chopped DEL MONTE Canned Spinach and cook until the spinach is thoroughly heated. SPINACH HASH— Mix 1 cup of chopped DEL MONTE Canned Spinach and 1 cup each of dry crumbs and boiled rice, add 1 teaspoon each of onion juice and salt, and ^ teaspoon of pepper. Melt 2 tablespoons of fat in a hot frying nan, spread in the mixture and cook over a low fire until a brown crust is formed on the bottom. Fold like an omelet before serving. SPINACH CROQUETTES— Mix 1^ cups {Vt. can) of finely chopped and well drained DEL MONTE Canned Spinach, 1 finely chopped, hard cooked ^^^, 1 tea- 24A The Conservation Foods of Flavor spoon of salt, Va teaspoon of pepper, and 1 well beaten egg. Mix thoroughly, form into flat cakes, cover with crumbs, and brown in hot fat in the frying pan. Serve with an onion sauce made by adding 1 cup of chopped boiled onion to 1 cup of white sauce. SPINACH SOUFFLE— Chop 1^ cups (1/2 can) of DEL MONTE Canned Spinach and add to V2 cup of thick, well seasoned white sauce. Pour onto 2 well beaten egg yolks, add 1 teaspoon grated onion, and fold in 2 stiffly beaten egg whites. Pour into greased baking dish and bake 30 minutes. SPINACH WITH HOMINY— Spread 1 cup of well seasoned, cooked, hominy grits in the bottom of a greased baking dish, put in a layer of 1% cups {V2 can) of well seasoned, chopped DEL MONTE Canned Spinach to which 1 tablespoon of chopped DEL MONTE Canrfed Green Chile has been added. Cover with 1 cup of hominy, sprinkle with Vs cup of grated cheese, and bake 15 minutes. SPINACH LOAF— Mix 1^ cups \V2 caii) of drained and chopped DEL MONTE Canned Spinach, 1 cup of crumbs, 1 well beaten egg, Vi cup of grated cheese, 1 tablespoon of lemon juice, 1 teaspoon of salt, and % teaspoon of pepper. Pour into a greased baking dish and steam over boiling water, or bake in the oven 25 minutes. Serve with hot DEL MONTE Canned Tomato Sauce. JELLIED SPINACH WITH MEAT— Pour 1 cup of boiling, thick, well sea- soned white sauce onto 2 tablespoons of softened gelatin. Add 1 cup of chopped DEL MONTE Canned Spinach which has been drained, 1 tablespoon of onion juice, and % cup each of celery and any chopped, left, over, cooked meat. Pour into a wet mold and when cold and firm, cut in slices.

The bride's cook book