Stewed Spinach

Ingredients

• young spinach
• one tea-spoonful of salt
• butter the size of a hen's egg
• a tea-spoonful of flour
• a half tea-cupful of cream

Method

1. 1

   Take young spinach, tie it in a thin cloth, throw it into boiling water with some salt; when nearly done, take it out, drain it, and lay it in cold water for a quarter of an hour; drain it again, squeezing it gently, cut it in small pieces, and put it into a stew-pan with butter the size of a hen's egg.

2. 2

   After it has stewed slowly for fifteen minutes, add a tea-spoonful of flour, with a little salt, and a half tea-cupful of cream.

3. 3

   Serve on toast dipped in melted butter; garnish with slices of hard-boiled eggs.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 83. The excerpt below is the record exactly as published.

STEWED SPINACH. Take young spinach, tie it in a thin cloth, throw it into boiling water, with some salt (one tea-spoonful to a quart of water) ; when nearly done, take it out, drain it, and lay it in cold water for a quarter of an hour; drain it again, squeez- ing it gently, cut it in small pieces, and put it into a stew- pan, with butter the size 6f a hen's egg. After it has stewed The New Kentucky Home Cook Booh. 163 slowly for fifteen minutes, add a tea-spoonful of flour, with a little salt, and a half tea-cupful of cream. Serve on toast dipped in melted butter ; garnish with slices of hard-boiled eggs, FRENCH CANNED PEASE. These are cooked by opening the can and placing it in a kettle of boiling water until they are thoroughly heated. There is sufficient water in the can to cook the pease. Add butter, salt, and pepper, and serve. If intended as a gar- nish for sweet-breads, pour all the liquor off, leaving them dry as possible. A half tea-cupful of cream or rich milk may be added to either fresh or canned pease, and is an im- provement. STEWED BEETS. Boil small beets with an inch or two of the tops on to prevent the color from boiling out ; be careful not to prick them with a fork for the same reason. When tender, re- move the skin and tops, place them whole in a dish, season with a little melted butter, salt, and pepper. Serve hot. They are also very nice served with the sauce Hollandaise. It requires from one to two hours to cook young beets, ac- cording to their size. BAKED BEETS. One of the best ways to cook beets is to bake them. It will take longer by fifteen or twenty minutes to bake them than to boil them. Wash them perfectly clean, put them into a pan with a little water, and cook until perfectly ten- der. When done, remove the skin, and serve the same way as boiled ones. ASPARAGUS. Lay the asparagus in cold water for one hour; tie it into bundles of equal length, and drop it into well-salted boiling water, and cook until tender; if young and fresh, they should be done in twenty minutes. While boiling, prepare some 164 The New Kentucky Home Cook Book. thin slices of toast, and lay them in the bottom of a dish ; now drain off all the water from the asparagus, and place evenly upon the bread, pouring over all a drawn butter sauce. BAKED ASPARAGUS. Take fresh, tender asparagus, cut it into small pieces, throw it into well-salted boiling water, and cook it until tender; then drain off the water, and empty the asparagus into a baking-dish. Have an egg well beaten, stir into it a tea-cupful of milk, pepper, and butter the size of a walnut; pour it over the asparagus, and then set in the oven to bake. Mrs. Lee. KENTUCKY ASPARAGUS. Cut the stalks of equal length. Place the heads in one direction, and tie in. bunches. Put them into a bag, then into well-salted boiling water, and let them cook one hour and a half; pour off the water, and replenish with more boiling water; cook one hour and a half longer, as this whitens the asparagus, and makes it tender. Serve on toast, with a drawn butter sauce. Add salt and pepper. Mrs. Harry Wadsavorth. TO PREPARE CABBAGE FOR COOKING. It is an excellent plan to jDrepare the cabbage for dinner an hour before it is time to cook it. Cut the cabbage into quarters, scatter a handful of salt over it, and cover it with cold water. This is a good plan to pursue, if one has not time to look the cabbage over carefully. Cauliflower also should be treated in the same way after being picked apart. There are so many small insects that great care is necessary in looking over vegetables. TO FRY CABBAGE. Fry slices of fat meat or breakfast bacon in a skillet until thoroughly cooked; then remove the meat, and add finely chopped cabbage, and cook slowly until done, stirring well The Neiv Kentucky Home Cook Book. 165 to prevent scorching. Season with salt and pepper, and just before removing from the fire add a few spoonfuls of vinegar. If the vinegar is added too soon, it will turn the cabbage red. BOILED CABBAGE. Select firm white heads of cabbage, remove the outside leaves, and cut it into quarters ; place it in cold water, open- ing it out well to let the water run through. Put it into boiling water, with corned beef or pork, and a pod of red pepper. If middling meat is used, it must be well scraped and washed in hot water. A half pound will season one good-sized head of cabbage. Put the meat on to cook one hour before the cabbage, which will require about three- quarters of an hour. Drain well, and serve with the meat in the center of the dish. STEAMED, OR LADY'S, CABBAGE. Prepare as for boiling, trimming off the outside leaves, and cutting into quarters. Sprinkle salt in among the leaves, and place in a steamer over a pot of boiling water. Steam three-quarters of an hour, or until done. Have ready a drawn butter sauce, in which a pod of red pepper has been placed; pour it over the cabbage, and serve hot. CAULIFLOWER. Trim off the outside leaves, lay it in cold water for half an hour ; then shake the heads well, scatter salt through it, and place it in a steamer over a pot of boiling water. It will take about twenty minutes to cook. To boil it, prepare in the same way as for steaming ; tie it in a cloth, and put it into well-salted boiling water ; cook it for fifteen or twenty minutes. When done, place it in a covered dish, and serve with white sauce. Cauliflower makes a pretty garnish around fried chicken or sweet-breads. In this case the sauce is made by adding 166 The Neiv Kentucky Home Cook Book. a scant half tea-spoonful of flour, with a lump of butter the size of a hen's egg

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