European and American cuisine

Spinach à l'Espagnole. — — Glean and cook y^ peck spinach the same as spinach & la crSme ; chop it fine. Melt 2 ounces butter in a saucepan, add the spinach, y^ cupful seedless raisins, and y^ cupful fine-chopped almonds ; season with % even teaspoonful pepper and salt to taste ; serve on a hot dish, with 6 bread crofitons. Spinach à l'Allemande. — — Glean and boil Ys peck spinach the same as spinach & la cr^me ; drain, and chop it fine. Melt 1 tablespoonful nice fat in a saucepan, add 1 fine-chopped onion, cook 5 minutes without browning ; add 1 tablespoonful fiour, stir 2 minutes ; add ly^ cup of soup stock, cook 3 minutes ; add the spinach, cook, and stir for a few minutes over the fire ; taste ; if necessary, add more salt. Serve on a hot dish, garnish with hard-boiled eggs cut into quarters, or poached eggs. Red Cabbage cooked with Apples. —— Place a saucepan with 1¾ heaping tablespoonful lard over the fire, add 2 quarts fine shredded red cabbage, cook, and stir 5 minutes over the fire ; add IY2 pint of boiling water, 2 onions with 3 cloves stuck into each, 1 tablespoonful salt, 74 tablespoonful pepper, 2 tablespoonfuls sugar, ¼ pound dried apples previously soaked ½ hour in cold water; cover, and cook slowly 1½ hour ; then add ½ cup of white vinegar, boil 10 minutes longer, and serve. Red Cabbage à l'Allemande. — — Two and a half quarts of fine-shredded red cabbage, 1½ heaping tablespoonful salt, 1 even tablespoonful pepper, 1 cup boiling water, 1 glass of apple jelly, 2 large onions with 3 cloves stuck in each one, 2 cupfuls red wine, ½ cup vinegar, 1 cup pure lard. Place a large saucepan with the lard over the fire, add the cabbage, stir until well mixed ; add 1 cup boiling water, the salt, pepper, and onions, cook 15 minutes ; then add the wine and jelly, cover, and let it cook gently ; when tender, add ½ cup vinegar, cook 10 minutes longer, and serve. Cauliflower à l'Allemande. — — Separate the roses of a nice head of cauliflower ; wash in cold water, and place the roses in a saucepan ; cover with boiling water, and boil till tender ; then add ½ tablespoonful salt, and draw the saucepan to the side of stove to keep hot until the following sauce is made : Mix in a saucepan 1 heaping tablespoonful flour with ½ cupful cold water, add the yolks of 2 eggs; when well mixed add slowly, stirring constantly, 1½ cupful of the cauliflower water and 1 tablespoonful butter ; stir the sauce over the fire till nearly boiling, then remove instantly, add 2 tablespoonfuls sweet cream or 1 tablespoonful unsweetened condensed milk. Put the cauliflower in a dish, and pour the sauce over it. The cauliflower may be boiled whole without separating the roses.