Spinach with Deviled Eggs

Ingredients

• 1 peck spinach
• 3/4 teaspoon salt
• 3/4 pound bacon
• 3/4 teaspoon pepper
• 1/2 cup butter
• Few grains nutmeg
• 3/4 teaspoon grated onion
• 5 hard-cooked eggs
• 3/4 cup minced ham
• Cream Salad Dressing

Method

1. 1

   Cook spinach with bacon for flavor.

2. 2

   Drain and chop spinach, season with salt, pepper, and nutmeg.

3. 3

   Mix in butter, pack into a mold.

4. 4

   Prepare eggs by removing yolks, mixing with ham, seasonings, and dressing.

5. 5

   Refill egg halves with mixture, turn mold of spinach onto a serving dish and surround with stuffed eggs.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 25. The excerpt below is the record exactly as published.

SPINACH WITH DEVILED EGGS 1 peck spinach. 3^ teaspoon salt. 34 pound bacon. 34 teaspoon pepper. Salt, pepper. 3^ teaspoon finely chopped pars- }/i cup butter. ley. Few grains nutmeg. 3^ teaspoon grated onion. 5 hard-cooked eggs. 3^ cup minced ham. Cream Salad Dressing. Process : Cook spinach in the usual way. Cook the bacon with spinach to give it flavor. When spinach is tender, remove bacon, drain spinach and chop fine. Season with salt, pepper and nutmeg. Add butter, mix well and pack into an oval mold. Keep hot over hot water, cut eggs in halves lengthwise, remove yolks and rub through a sieve. Add ham, salt, pepper, parsley and onion juice. Moisten with Cream Salad Dressing to bind mixture together. Re- fill halves of eggs with this mixture, heaping it pyramid-like. Turn mold of spinach on hot serving dish and surround with stuffed eggs. PRUNE AND NUT SALAD Buy very select prunes for this purpose (tins holding one or two pounds are best), cook prunes in the usual way, letting the liquor evaporate during the latter part of cooking. Prunes should not be as well done as when serving them as sauce. Drain prunes from the liquor and chill them. Remove the stones carefully, cut prunes in five pieces lengthwise. Cut pecan nut meats in four pieces lengthwise. Mix prunes and nut meats, sprinkle with salt and paprika. For one-half pound prunes and one-fourth pound shelled nut meats allow one cup whipping cream. Whip cream until solid, season with one-half teaspoon each salt and paprika; add two table- spoons lemon juice and one and one-half tablespoons Sherry wine slowly, while beating constantly. Mix two-thirds of the cream with the prunes and nuts. Arrange the heart leaves of lettuce on cold, individual salad plates, pile some of the mixture in each and mask with remaining whipped cream. Arrange three pieces of prunes on top of each portion, radiating from center, and place a cherry or strawberry on top of each. 56 5^ Sunday Dinners ptHsunday STEAMED SNOW BALLS (For recipe, see page 168.) COCOANUT CAKE % cup Cottolene. 5 teaspoons baking powder. 2 cups sugar. 3^ teaspoon salt

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