German cookery for the English kitchen

\ teaspoonful chopped onion or chives. Salt and pepper. Wash and pick the spinach thoroughly. Throw it into 2 quarts of boiling water, containing i tablespoonful of salt and \ teaspoonful carbonate of soda. Bring to the boil, then draw on one side. Repeat this three times, then shake out on to a sieve, leave to drain for a few minutes and chop finely. Brown half the quantity of the butter with the flour in a saucepan, add the chopped spinach, onion or chives, and the remaining butter and then the stock, stirring continually till the whole has boiled up well. Finally add the Sardellen, finely chopped, and pepper and salt to taste. • ; Serve garnished with slices of hard-boiled eggs or Sardellen. Sohoten. (Green Peas.) For 6 Persons. 2 lbs. green peas. 2 oz. butter, f pint stock. Time 0/^ Preparation : i hour. I tablespoonful flour. I ,, chopped parsley. Sugar and salt to taste. Boil the peas in the stock till tendtr with i oz. butter and a little salt and sugar. Mix the remaining oz. of butter with the flour to a ball and boil it with the peas till dissolved. Then flavour with sugar and salt to taste and, just before serving, stir in the chopped parsley. ii8 Gemiise. Sohoten mit Beis.— Rizi PM. (Green Peas with Rice.) For 6 Persons. Time of Preparation : i} hour. I lb. green peas. 3 oz. butter. 4 oz. rice. I* teaspoonful chopped parsley. i^ pint stock. Sugar and salt to taste. Scald the rice and boil it till soft with half the quantity of the stock and butter. Boil the peas in the remaining stock and butter, and when tender, stir carefully, with the parsley, into the rice. Add sugar and salt to taste, and serve. Sohoten mit Reis and Tomaten. (Green Peas with Rice and Tomatoes.) Proceed as in last recipe. To the ingredients there named, take 4 medium-sized tomatoes. Skin them, cut them into slices and stew them for 5 minutes in i oz. butter, with ^ teaspoonful chopped onion. Rub through a sieve and add with the parsley to the peas, when the latter are already tender. Flavour with sugar and lemon juice and stir into the rice. The tomato pur6e may also be mixed only with the rice, which should then be placed in the middle of the dish and the peas arranged round it, the chopped parsley being sprinkled over the whole. Sohoten and Hohrruben. (Green Peas and Carrots.) For 6 Persons, Time of Preparation : \\ hour. 1 lb. peas. 2 oz. butter. I oz. sugar. \ pint stock. Salt. i^ lb. carrots. 1 tablespoonful flour. 2 tablespoonsful chopped parsley. Vegetables. Scrape and wash the carrots and cut then\ up into small dice. Boil with the peas, till tender, in the broth, with i^ oz. butter, sugar and salt. Mix the remaining butter and the flour to a ball and boil it with the vegetables till dissolved. On serving, stir in the chopped parsley. Tiny spring carrots may be taken instead of ordinary carrots. In this case, boil carrots and peas separately in the stock, with salt, sugar and a little parsley. Serve the carrots in the middle of the dish, the peas arranged round them, and parsley sprinkled over the whole. For 6 Persons. Karotten. (Carrots.) Time of Preparation : i J hour. 2 lbs. spring carrots. i tablespoonful chopped 3 oz. butter. parsley. f pint, stock. I I tablespoonful flour. Salt and sugar to taste. Scrape and wash the carrots and stew them gently, till tender, in the stock, with 2 oz. of the butter and a little sugar. Mix the remaining butter and the flour to a ball and boil it with the carrots till dissolved. Stir in the chopped parsley just before serving, and add sugar and salt to taste. Oriine Bohnen. (French Bbans.) For 6 Persons. 2 lbs. beans. 2 oz. butter. I tablespoonful flour. Time of Preparation : 2 hours. i^ pint stock. Fresh herbs. A little sugar. Salt.