New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-04-05

There are few things disappointing to the amateur
cook as spinach. Properly prepared it is one of the
most delicious Of vegetables; yet as it is commonly
found tables, it suggests nothing so much as
the diet of observation-disclosures after he took to the fields
The first matters of necessity are that spinach be
properly washed and fresh-picked. in order that IT
shall be tender and free from sand. Do not attempt
To cook less than ordinary peck Of spinach. This
amount barely fills average vegetable dish when II
is cooked. Throw peck Of spinach into large tub
holding al least eight gallons of cold water and rinse
1t up and down in this water, that all the sand will
sink 70 the bottom Of the tub Then take it out
bunch by bunch, and cut off the roots. the coarse
stalks and the withered leaves, and throw ii into
other tub holding about much water the first
After thoroughly washing the spinach in this second
water lift ii out, handful by handful. rnsing each
iandfal you take it out in a gallon pan Of water
and throwing it in the pot 1t is 10 be cooked In II
the spinach is very gritty IL will be necessary TO
change the water in the pan several times The best
cooked dish OF spinach in the world is spoiled If this
preparatory washing is done sightingly. 1t is i'm
possible wash spinach properly unless the tub 1t is
washed in is large enough 10 allow the sand to fall to
che bottom and the leaves to float. Throw about q
pint Of boiling water salted with teaspoonful Of
SALT over the spinach in the pot and boil it in this
water for fifteen minutes; then turn 1t out in a
cosnder 10 drain After this let the codwater lancet
run on it for a moment turning 1t to see that IL is
thoroughly freShened. This process Of blanching Is
essential TO give that peculiarly refreshing. delicate
favor that cooked spinach should have French cooks
60 far as soak their spinach in cold water, but
this does not exactly right. The stream Of cold
water dashed il cOols it and feshens IL sufficiently
After thus banching it, lay a block and weights
over ii 10 drain IL thoroughly then chop IL fine with
ehopping knife or lay 1t a board and hash 1t fine
with French cooks knife The spinach Is now ready
TO be heated up in bright saucepan and served IN
any way you fancy. II is very nice heated
with three spoOnfuls Of rich stirred In IL ana
little salt added. Serve ii in pyIamidai
mould with wreath OF hard boiled eggs sliced around
It, or with sppets of dry toast stuck I'm at Irregular IN
hrvals over it. This is spinach la creme.
The English method Of dressing spinach Is 10 ada
simply large tablespoonful Of butter after putting IL
In the saucepan TO heat. When IL is hot serve II In
pyfamidal mould. An excellent way to cook spinach
Nat Is 10 be served as lrnish around dish OF bIalsed
z veal or beefa-la-mOde is with gravy. Bianch ule
quantity If spinach given before, add half cup OF
Gravy and large tablespoonful OF butter mix ana SUI
around in the saucepan until the spinach Is thor
ouslly hot; then 1t heaped in circle as gar
hlsh Or as a vegetable, when sppets OF fned Dieao
should be arranged In irregular wreath around H.
are many recipes for cream OF spinach soup maze
49, sorel or asparagus cream soup. IL dOes mol