Pan-Pacific cook book

Wash and boil a pound of spinach, drain and chop very fine ; add salt, pepper, a little grated onion, half a cup of pine nuts, juice of half a lemon and enough olive oil to blend all together. Roll out a light crust rather thin and cut into rounds four inches across. Lay a little of the spinach on each, wet the edges and press well together like a turnover; brush with butter and bake in a greased tin for twenty minutes. 230. SPINACH AND GREEN PEAS, RING MOULD Cook separately in unsalted boiling water a half pound each of spinach and green peas. Drain and mash through a puree sieve with three slices of stale bread, soaked in stock and squeezed dry. Add salt and paprika, a half cup of cream, yolks of three eggs and fold in the whites, beaten stiff. Butter a ring mould, fill it two-thirds full with the mixture and bake for twenty minutes in a pan set in warm water. 231. SQUASH— HUBBARD Peel half a hubbard squash and cut into two-inch squares. Boil for ten minutes, drain and saute in butter. Cover with a pint of hot table cream, season with salt, pepper, a pinch of sugar and a grating of nutmeg. Simmer until tender, then thicken the sauce with the beaten yolk of an egg, taking care not to let it boil. 232. SQUASH (ZUCCHINI)— ITALIAN Cut in halves, lengthwise, three long Italian squash, and parboil ; then scoop out the seeds. Beat three eggs with a fourth cup of grated Parmesan; add half a cup of bread soaked in milk and squeezed dry, a sprig of thyme, chopped very fine, paprika and salt to taste. Blend all with a teaspoon of olive oil. The mixture should be as thick as mush. Pour a teaspoon of oil into each piece of squash ; fill with the paste and bake on a fireproof platter until brown. Serve in the same dish. 233. SQUASH AND MUSHROOMS Select six squash of uniform size ; peel them and cut in halves crosswise. Scoop out the seeds and fill the cavities with a stuffing made of a quarter of a pound of fresh mushrooms, peeled, chopped coarsely and fried lightly in butter; then mixed with a third of their bulk of crumbs, salt and pepper. Replace the halves and tie together ; place in a covered pudding dish with a little hot water and bake for half an hour. Serve with cream sauce. 234. STRING BEANS— SPANISH Remove strings and tips from a pound of young string beans and cut up one or two green chile peppers, a sliced onion and two ripe tomatoes peeled. Fry the onion and peppers in two tablespoons of butter until slightly colored ; add the tomatoes and beans and cover with water. Season with salt and simmer for an hour. Add a little water for gravy, and thicken with a little brown roux (No. 138). 235. SUBRICS OF SPLIT PEAS Boil a cup of green split peas with a slice of salt pork, or ham, and half an onion, in water to cover until soft enough to rub through a sieve. Season with salt and cayenne and a small pinch of sugar. Add a scant tablespoon of butter, the yolks of two eggs and a tablespoon of grated Parmesan. Cool, then fry by the spoonfuls in butter until brown on both sides. 236. SUMMER SQUASH