Spinach with Sautéed Croutons

Ingredients

• one-half peck spinach
• one-half teaspoon sugar
• one-half teaspoon salt
• one-fourth teaspoon soda
• one-fourth cup butter

Method

1. 1

   Wash spinach, cook in boiling water with sugar, salt, and soda.

2. 2

   Drain and chop.

3. 3

   Melt butter, add spinach, and cook for two minutes.

4. 4

   Stir until mixed and heated.

5. 5

   Remove to platter and garnish with sautéed croutons.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 54. The excerpt below is the record exactly as published.

one-half teaspoon salt, few grains pepper, one tablespoon Madeira wine and two chopped truffles. Company and Formal Dinners. 205 DUTCH POTATOES. Wash and pare eight small potatoes, and soak in cold water, to cover, one-half hour. Drain, put in sauce pan and cover with one quart boiling water to which has been added two tablespoons butter, and one-half table- spoon salt. Cook until soft, and drain. Return to sauce pan, add three tablespoons butter, one tablespoon lemon juice, one-third teaspoon salt and a few grains cayenne. Cook three minutes, shaking pan frequently. Remove to hot serving dish, and sprinkle with one table- spoon finely chopped parsley. GLAZED CHESTNUTS. Remove shells from one pint French chestnuts. Put _ In sauce pan, cover with boiling water, and let boil five minutes. Drain, plunge into cold water, and rub off the dark skins. Return to sauce pan, add one-half cup brown stock, and let simmer gently. Shake sauce pan frequently, allowing chestnuts to cook until soft, when stock will be evaporated. CELERY AU BECHAMEL. 3 cups celery 2 tablespoons flour 14 cups white stock 4 teaspoon salt 2 tablespoons butter 4 teaspoon pepper Wash, scrape and cut celery in one-inch pieces; there should be three cups. Plunge into boiling water and let boil five minutes. Drain, add white stock, and let simmer thirty minutes or until soft. Melt butter, add flour; and pour on, gradually, the cooked celery. Sea- son with salt and pepper. 206 What to Have for Dinner. FRUIT SALAD. Remove skin and seed from Malaga grapes and cut in halves lengthwise. Mix with an equal quantity of shredded fresh pineapple, apples, pared, cored and cut in small pieces, celery, cut in small pieces, and Brazilian nuts (from which skins have been removed) cut in small pieces. Mix thoroughly, sprinkle with lemon juice and moisten with Mayonnaise Dressing. CANTON MOUSSE. 4 teaspoon granulated Few grains salt gelatine 1 tablespoon wine ¢ cup cold water 1 tablespoon brandy 1 cup milk 2 tablespoons ginger syrup Yolks 2 eggs 4 cup Canton ginger, cut ¢ cup sugar in pieces Whip from 2} cups cream ‘Mix wine, brandy, ginger syrup, and Canton gin- ger; cover, and let stand two hours. Soak gelatine in cold water, and add to custard made of milk, eggs, su- gar and salt. Strain, chill in pan of ice water, add ginger mixture, and when mixture begins to thicken, fold in whip from cream. Put in melon mould, pack in salt and ice, and let stand two hours. CREAM CONES. Roll puff paste to one-fourth inch in thickness. Shape over conical forms, which may be bought of any dealer in kitchen furnishings, or heavy brown paper forms of similar shape may be substituted. Chill thoroughly, place on a tin sheet, and bake in a very hot oven. Re- Company and Formal Dinners. 207 move from moulds, cool, and fill with whipped cream sweetened and flavored with vanilla. PUFF PASTE. (See p. 106, under Thanksgiving Dinners, Menu No. 1.) 208 What to Have for Dinner. COMPANY DINNERS. MENU NO. VII. A well cooked and well served dinner implies on the part of the entertainer a sense of the respect he owes to his guests, whose comfort and happiness he controls while they are under hts roof.—Dipssury. ITaLian Sour. TpeRiAL Crust. OystTERs AND MusHRoom Partiss. Roast Ham with Ciper Savor. Bortzp Poratozs. SPINACH. BROWNED SWEETBREADS. Tomato AND CucUMBER Basxzrs, ORANGE CREAM SHERBET. CHOCOLATE Petits Fours. CRACKERS. CHEESE. Cart Nor. 7 Company and Formal Dinners. 209 ITALIAN SOUP. 1 quart brown soup stock 4} cup butter 2 cups tomatoes 2 tablespoons flour 2 tablespoons chopped Salt green peppers Pepper 1 tablespoon chopped red Cayenne peppers 2 tablespoons grated horse- 2 tablespoons chopped radish root onion 1 teaspoon vinegar 4 cup macaroni rings Cook peppers and onion in butter five minutes, add flour, stock and tomatoes and let simmer fifteen min- utes ; then rub through a sieve. Season highly with salt, pepper and cayenne. Just before serving, add horse- radish, vinegar and macaroni previously cooked in boiling salted water, then cut in rings. IMPERIAL CRUSTS. (See p. 74, under Family Dinners, Menu No. XVIII.) PATTIES. Roll puff paste (see p. 105, under Thanksgiving Din- ners, Menu No. I.) one-fourth inch thick, and shape with a patty cutter, first dipped in flour. Remove centres from one-half the rounds. Brush over large pieces with cold water, near edges, and fit on rings, pressing lightly. Chill thoroughly and bake twenty-five minutes in a hot oven. 210 What to Have for Dinner. OYSTERS AND MUSHROOMS (For Patty Fillings). 1 pint oysters 1 cup oyster liquor 1 cup mushroom caps, 4 cup brown stock broken in pieces 4 teaspoon salt + cup butter 4 teaspoon pepper 4 cup flour Few grains cayenne 1 tablespoon Sherry wine Parboil oysters, drain, reserve liquor and strain; there should be one cup. Brown, butter, add flour and cook until well browned ; then pour on, gradually, oyster liquor and stock. Add oysters, mushroom caps and sea- sonings. ROAST HAM WITH CIDER SAUCE. Soak a twelve-pound ham several hours, or over-night, in cold water to cover. Wash thoroughly, scrape and trim off hard skin near end of bone. Put in a kettle with one-half cup each, sliced onion and carrot, two sprigs parsley, one-half bay leaf, four cloves, and five peppercorns. Cover with cold water, bring slowly to boiling point, and let simmer until tender, the time required being about four hours. After two hours of the cooking; add one quart cider. Allow ham to cool in liquor. Remove from liquor, take off skin, sprinkle with sugar and fine bread crumbs. Put dashes of paprika over ham, about every two inches, and insert a clove in centre of each dash. Bake one hour in a slow oven. ~ Serve hot with ‘Ayeg woorysny, pue 193s4O 210 ek Company and Formal Dinners. 211 CIDER SAUCE. 3 tablespoons butter 2 cups ham liquor 4 tablespoons flour 4 tablespoons cider Melt the butter, add flour and pour on, gradually, while stirring constantly, hot ham liquor. Add cider and salt and pepper, if necessary. SPINACH WITH SAUTED CROUOTONS. Wash one-half peck spinach in several waters, dis- carding wilted leaves. Cook in an uncovered vessel in a large quantity of boiling water, to which has been added one-half teaspoon, each, sugar and salt, and one-fourth teaspoon soda; drain and chop. Melt one-fourth cup butter

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