Kirmess cook book

Tested. Like all greens, spinach should be thoroughly looked over, washed, then blanched. Cut off the stalks and after looking over the leaves put into a large pan of cold water. Plunge them up and down to remove the sand, then lift the leaves out into a second pan of water. Do not attempt to drain the water off, as that leaves the sediment which has sunk to the bottom. Binse yet a third time, and cook in a little boiling salted water for fifteen or twenty minutes. Drain off, cover with cold water, and when cold drain again. Put the leaves into a chopping bowl and cut fine. Have ready in a fryingpan a tablespoonful of hot butter, add the spinach, season with salt and pepper. Heat thorouglily and serve on a hot dish surrounded by toast— [illustration: Way to Eat] CHICORY OB SPINACH. Mrs. Gould's French Chef- Wash thoroughly, and soak the chicory in cold water about an hour. Throw into boiling water with salt; boil chicory one and a half hours, and spinach twenty minutes. When chicory is boiled, put in colander and drain, then put under cold water facet, let the water run over it thoroughly (not the spinach), then put in a saucepan on the fire to dry off the water thoroughly, add a piece of butter, pepper and salt. Mix well, then add cream with teaspoon of flour mixed with it, and if possible, let it cook with the chicory, or spinach one hour. If any is left next day, warm and serve with fried eggs placed on top of it, for luncheon. TO BOIL SPINACH. ** Oood Housekeeping.^^ Pick over the spinach, removing all roots and yellow or decayed leaves. Wash carefully through a number of waters for, owing to its low habit of growth, it is apt to be very dirty and sandy. Drain when thoroughly cleaned and throw into a kettle of boiling water to which a tablespoonful of salt has been added. Boil without covering for from fifteen to twenty minutes according to its condition, then drain; throw into a pan of cold water and let stand for ten minutes. Drain again very thoroughly, pressing out every drop of water. The spinach is now ready to be used in any way. It is to be remembered that in the process of cooking it decreases materially in quantity, usually to about onequarter of its first bulk. BUTTERED SPINACH. Wash and cook the spinach as just directed. Chop very fine. For a quart of the cooked spinach, melt and mix in a saucepan two tablespoonfuls of butter, a half teaspoonful of salt and a dash of pepper. To this add the spinach and stir over a moderate heat until very hot through. Dish, garnishing with sliced hard boiled eggs and toast points. OEEAMED SPINACH. Wash, cook, drain and chop fine a half peck of spinach. In a saucepan melt one tablespoonful of butter; add one tablespoonful of fiour, a half teaspoonful of salt, a third of a teaspoonful of pepper and cook for two minutes. Gradually stir in three-quarters of a cupful of rich milk until smoothly thickened. Add the spinach; draw to one side and simmer gently for ten minutes. Serve on toast. SPINACH, GERMAN STYLE.