St. Landry democrat. (Opelousas, La.) 1878-1894, 1892-05-21
RELIABLE RECIPES.

CELERY WITH BEowS SAUcEs--After
washing and scraping the celery, cut it
into bits an inch long and stew it in
sailed broth or stock for half an hour.
Fry tablespoonful of butter to darke-
brown, then stir into it until smooth q
tablespoonful of -four ana then add care
fully cup of the broth III which the celery
was boiled; put the drained celery into
hot dish, pour the gravy over and serve.
Spinach may now be found
in market nearly all the year round, be-
ing covered up i'll winter to keep it from
freezing; and it is only in extremely cold
weather, when it is impossible to cut 1t,
that it ever becomes scarce and expen-
sive There is no vegetable in all the
lists that depends so much upon the care
of tho cook in treating it as spinach. 1t
it is simply put i'll boiling water, stalks
/ and all, and boiled rapidly for half an
hour, it becomes Il rank, coarse green,
which must be drowned in vinegar
in the old country way to make
it palatabie Properly banched and
PROPERLY boiled, few vegetables are more
! delicious and delicate and more suitably
served with delicate meats. The process
of relocating it, aftcrit has been blanched
and cooled, improves the flavor decided
! ", and cold spinach may be reheated
| several times and lose nothing in the
process: A story is told of BrilIat Sava-
rim having dish Of spinach served to
him which had been rehoatod nine times;
he found it so improved by the process
that he declared spinach required nine re-
heatings to bring it to perfection.
A novice in cooking is often confused
when spinach is brought from the mar
ket to be prepared, and she does not
know what to do with it. 1t is necessary
at first to have abundance of water:
There should be large washtub OF
water to wash peek of spinach. Look
over the spinach, piece by piece. Break
off the leaves. Throw away the stalks
and all withercd or yellow leaves. Have
a pan of water ready and wash each
handful by itself Then throw it in the
tub of water. When all the spinach ls
looked over and thrown into the tub
remove it with the hands to
IA pan, and after this let the water run
out of tho tub. BY this process the sand
sinks from the spintch to the bottom OF
the tub. If the spinach is very gritty it
may be necessary to wash it several
times, as few things are moro Disagree
able than sand in any cooke dish 10
blanch spinach, throw peck OF 1t, as
soon as it is washed, into abundance OF
boiling water, and let it boil rapidly for
fifteen minutes. Drain it i'll Il coIandcr,
and set it in a pan OF cold water to be-
come thoroughly cooled. 1t is very nice
spread out on board, chopped, returned
to "a saucepan, and warmed up with
three tablespoonfuls of rich cream, and
salt and pepper sufficient to season it.
Decorate the spinach with slices OF hard
boiled eggs or with thin strips OF bread
delcately Drowned. Spinach is also ex-
ceIlent when warmed up with half a cup
full of rich veal gravy or veal stock
Tablespoonful of butter should be added
with salt if necessary. Decorate the
dish with narrow strips Of bread, tried
delicate brown in butter. DO not allow
the cold spinach to be thrown away, re,
membering that it becomes better and
better by relocating.