Creamed Spinach on Toast

Ingredients

• 1 tablespoonful butter
• 1 cupfuls milk
• 1 teaspoonful salt
• 1 tablespoonful flour
• Vs teaspoonful pepper
• cooked spinach
• slices of toast

Method

1. 1

   Thicken the milk with the flour and add the salt, pepper, and butter.

2. 2

   Stir in the cooked spinach and serve on slices of toast.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 91. The excerpt below is the record exactly as published.

1 tablespoonful butter 1% cupfuls milk 1 teaspoonful salt 1 tablespoonful flour Vs teaspoonful pepper slices of toast Thicken the milk with the flour and add the salt, pepper and butter. Stir in the cooked spinach and serve on slices of toast. Marie's Asparagus 2 cupfuls asparagus tips 1 tablespoonful butter 1% cupfuls milk 2 egg whites 1 teaspoonful salt 2 egg yolks % teaspoonful pepper 1% tablespoonfuls flour Cook the asparagus tips in a little water until they are tender. Make a cream sauce from the milk, salt, pepper, butter and flour. Pour the tender asparagus on a hot platter and cover it with the thickened and seasoned milk to which the finely chopped whites of the hard cooked eggs have been added. Press the yolks of the cooked eggs through a fine sieve and sprinkle them over the top of the dish. Vegetable Oysters Grate the pulp from ears of cooked corn, or use the canned vegetable, and to every cupful add 1 egg beaten until light and foamy and 1 tablespoonful each of sweet milk, flour and melted butter. Add salt to taste. Stir the ingredients together and drop from a spoon on a hot griddle. Brown on both sides. Serve hot with or without syrup. Com on the Cob Eemove the husks and silk from freshly gathered corn and pack the ears together closely in a kettle of rapidly boiling water, using as little water as possible. Cook the corn no longer than 8 minutes. 190 THE FAEM COOK AND EULE BOOK String Beans with Pork String beans may be cooked with a slice of salt pork. Their flavor is most delicious if the beans are placed in a kettle of rapidly boiling water with the pork and left to simmer 2i/^ or 3 hours at the least. A small pinch of soda, sugar and salt may be added when the beans are placed on the stove to cook. New Peas New peas are best when cooked 25 or 30 minutes in just barely enough water to cover. The pods are washed before the peas are shelled and for an especially delectable dish they are boiled 3 minutes in the water which the peas are cooked in later. Seasonings are added just before taking the peas from the stove. Festive Sweet Potatoes Boil 3 sweet potatoes of medium size until tender. Mash and add 1/2 cupful of sugar, 4 tablespoonfuls of butter, 4 tablespoon- fuls of chopped raisins and 2 tablespoonfuls of broken nut meats. For seasoning use 1/2 teaspoonful of salt and a few grains of cinnamon. Place this in an oiled baking dish and cover with l^ pound of marshmallows. Set in a slow oven until the marsh- mallows are browned. Escalloped Potatoes Peel the potatoes and slice very thin. Put a layer in a greased baking dish, sprinkle with salt, pepper and flour and repeat this process until the dish is full. Dot the top with bits of butter and bake in a hot oven for an hour or until the potatoes are brown on top. Keep covered for the first half hour and then uncover. Fried Eggplant Pare an eggplant and cut in very thin slices. Sprinkle with salt and pile on a plate. Cover with a weight to press out the juice. Let stand l^^ hours. Dredge with flour and brown slowly in butter until crisp and brown. VEGETABLES 191 Baked Beans Pick over 1 quart of beans, cover with cold water and soak overnight. In the morning drain, cover with fresh water and heat slowly, keeping the water below the boiling point. Cook ■until the skins burst. Drain beans. Scald rind of % pound of salt pork, mostly fat, scrape, remove i/4 inch slice and place it with a small onion in the bottom of the bean pot or pail in which the beans are to be baked. Cut through the rind of the remaining pork every half inch, making the cut at least an inch deep. Put the beans in the pot or pail and bury the pork in them, leaving the rind exposed. Mix 1 tablespoonful of salt, 1 tablespoonful of molasses, 3 tablespoonfuls of sugar, 2 teaspoonfuls of ground mustard and 1 cupful of boiling water. Pour this over the beans, cover the utensil holding them and bake until the beans are tender and brown. This requires about 8 hours. If they are uncovered the last hours of cooking, they will brown evenly. Chopped Turnips Chop hot boiled turnips very fine, add parsley, salt, butter and lemon juice to season. Potatoes au Gratin 3 cupfuls diced potatoes 2 tablespoonfuls butter 1^ cupfuls milk

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