Greens, Spinach

Ingredients

• Select fresh juicy leaves
• water that drips from them
• season with butter
• season with salt
• serve with lemon or vinegar

Method

1. 1

   Pick over, trim, rub well in cold water, lift out into another pan, and repeat this in five waters or until no sediment appears.

2. 2

   Drain and put into a kettle with the water that drips from them; cook slowly at first, until the juice is drawn out, then quickly until tender.

3. 3

   After draining, chop the greens to be sure the long fibres are cut; season with butter and salt, and serve with lemon or vinegar.

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 145. The excerpt below is the record exactly as published.

Greens, Spinach Select fresh juicy leaves ; if only slightly wilted soaking may revive them, but if bruised and decayed reject them. Pick over, trim, rub well in cold water, lift out into another pan, and repeat this in five waters or until no sediment ap- pears. This is an important part of the process. Drain and put into a kettle with the water that drips from them ; cook slowly at first, until the juice is drawn out, then quickly until tender. Use more water with dandelion greens if you dislike the strong flavor, and drain it off when done. When 283 284 SCHOOL KITCHEN TEXTBOOK cold it is a wholesome drink to those who like the bitter flavor. After draining, chop the greens to be sure the long fibres are cut ; season with butter and salt, and serve with lemon or vinegar. Recipe, No. 207. Green Peas and Shell Beans Select smooth, green pea pods that squeak in handling and are not filled out tight ; bean pods fresh or bright color, well filled but not beginning to open; unless fresh picked wash before shelling. Discard or lay aside for soup any white pea pods. Shell, pick over, rinse quickly and put into un- salted boiling water nearly to cover; let it boil down before serving. Cook small young peas about twenty minutes ; large mealy peas one hour. Shell beans are better if after boiling five miijutes you add one fourth teaspoon soda ; stir well ; then turn into a col- ander; rinse and put again into boiling water and cook till quite soft, adding water as needed to prevent burning, and have enough to moisten when done. Do not use white sauce or milk with peas or beans. Mash a small portion of the vegetable in the pan, add two table- spoons butter, two tablespoons cream if you have it, one half teaspoon salt and one fourth teaspoon pepper and one half teaspoon sugar ; stir well and heat again just before serving. Recipe, No. 208. Sweet Corn This is one of our most delicious and valuable summer vegetables. Corn is ripe when the silk turns brown but tastes differ as to how large it should be when picked. If too young it is mostly water, and if too old the hulls are tough and the juice is gluey rather than milky. Remove the husk and every bit of the silk. Cook in boiling water unsalted ; it is not the cob but simply the grains on the cob that are to be cooked. From five to eight minutes is sufficient to set the milk and longer cooking does not improve it. Pierce a kernel with a fork and if the juice does not flow it is done. Remove at EARLY VEGETABLES 285 once and cover with a napkin. If eaten from the cob, run the tine of a silver fork through the middle of each row with a sort of prying motion clear to the end of the row. This breaks each kernel and when spread with butter and salt the seasoning penetrates at once through the entire kernel and when eaten most of the hull is left on the cob. If preferred, shave and scrape off the pulp and season with salt

Cook this with the app: pantry check, scaling, and the assistant.