Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-03-03
HOUSE,
HOLD



ton, the thoughtful housekeeper has learned
that from a hygienic standpoint change in
diet becomes essential as spring draws near.
Nature herself makes this quite evident the
appetite craving green foods and lighter
fare than that demanded by the hearty win
ter appetite. Catholics abstain from the use
OF meat on Wednesdays and Fridays during
Lent. and eat meat only at 'one meal on
other days of the week, and are the better
for It.
When Lent begins as early as it does this
year the supply of green foods is necessar-
fly limited but even so the changes may be
rung on the same vegetables so as to make
them acceptable and far from monotonous
Spinach, for instance, Is available In most
markets and no vegetable is more whole
some. Indeed, specialists declare that the
man with disOrdered liver and the woman
with a bad complexion should form the
spinach habit and all their physical dis
abilities would be soon rectitied. Spinach Is
ore of the vegetables that improves with
being warmed over. The thrifty French
housewife usually cooks IL by the quantity,
looking forward TO its relocating. 1t Is re-
lated Of Rrillat-Savarin that after his cook
had treated him to spinach warmed over
thirteen times he was so deeply gratitied by
Its improvement that he declared he would
neve; eat II again unless 1t had gone
through its thirteen consecutive warnings
Like all pot greens. spinach should be thor
oughly looked over and washed. This is of
make n gravel bed of his stomach or run
the chance of contracting typhoid from the
polluted water with which many of the
truck gardens watered Cut off the
stalks, pick over the leaves, discarding the
yellow and shabby ones, then throw into
large pan or tub of cold water. Plunge the
leaves up and down to remove the sand.
then hit the leaves out into second pan of
water. Do not attempt TO simply drain off
the water leaving the leaves in the same
pan, as that holds the sediment that has
sunk 10 the bottom.
Rinse out yet a third time then throw the
leaves in large pot with a little boiling
water and plenty of salt Cook uncovered
about fifteen minutes. turn into colander
and run cold water through 1t until cold,
then drain. To press out all the water make
a mound of the leaves on fiat plate cover
with another and press out as much mois-
ture as possible. Chop fine, then set aside
until needed for the table. Now the method
OF preparation may vary according to taste.
For instance cook together in a small
saucepan two tablespoonfuls of butter and
one of flour. Add the spinach, cook few
moments and add small cup OF cream
In which half saltspoonful of salt has been
dissolved. Cook few moments longer sea-
son with pepper, a little more salt IL need
ed, and nutmeg IL desired. Beat hard two
or three moments, then serve very hot.
Nutmeg Is used altogether by Italians and
Germans in cooking and seasoning spinach,
the claim being that It brings out the
flavor. After the American housewife gets
accustomed to the combination she, too,
finds 1t an improvement Another way or
preparing the spinach is to saturate it in
butter. After 1t is drained and chopped,
put two tableSpoonfulS OF butter in a
saucepan, and as soon as hot (but not at all
colored). add the spinach tossing and stir
ring over a moderate fire until hot. Add
seasonings and a little cream or milk cook
enough longer until the moisture Is re-
duced so that the spinach can be mold
ed into mound. Garnish with tri-
angles of bread toasted or fried brown in
1YFF ter
wise and laid round the edge. points to the
center. or the yolk OF two hard boiled eggs
put through ricer over the mounded
spinach.
Swiss Splnach.-After cooking the spinach
and thoroughly draining, chop fine and mix
with two whole eggs and the yolks or
two or three others, according to the
amount of spinach cooked. one or two milk
rolls soaked In milk until soft, little
stock or gravy to moisten, and salt, pepper
and nutmeg TO season. Stir over the fire
until the mixture IS thickened and very
hot, then. having buttered a casserole or
any baking dish that can be sent to the
table, sprinkle the bottom with fine bread
crumbs and pile in the spinach that has
been cooled and beaten up with the whites
of three or four eggs whisked stiff. Bake
three-quarters of an hour and serve with a
good gravy OF sauce mousseline. This dish
is so hearty that it can be served alone in
stead of meat. Sometimes a grating OF
cheese Is added just before it goes into the
oven.
Spinach Soup.-Thoroughly wash two
quarts Of spinach and cook in a very little
boiling salted water until soft enough TO
rub through a colander. Heat to the scald-
ing point quart OF milk in a double boiler
and thicken with a tablespoonful OF -four
rubbed smooth with q tablespoonful OF but
ter. Add the spinach. season to taste and
send TO the table with spoonful Of cream
on each plate. Serve with croutons or
noodles.
Spinach Croquettes.-For half a peck of
spinach boiled drained and chopped allow
two tablespoonfuls Of butter. tablespoon
ful of -four, tablespoonful chopped
parsley, teasponful OF sugar. the grated
yellow rind OF a lemon and salt and pepper
20 season. Heat with a half cup Of milk,
stirring all the time until thickened. then
cool. When quite cold and still make into
oroquettes. dip in egg and -four or fine
crumbs and fry In the usual way.
To Can spiuach.-Pick over carefully.
stripping the leaves from the stems Wash
carefully and pack into a porcelain or
agate-ware pan set In a larger one OF warm
water. Bring gradually 10 boil. Then
cook rapidly for twenty minutes. Have
Jars ready hot and well sterllzed brimfuI
Of the scalding spinach, seal Immediately
and when cold and the tops rescrewed as
tight as possible. pack away in a box OF
sand. set in a cool, dry place.
The Delicately Acid sorrel-sorreI is an
bNt.el ut4ltloAa sITlHS vegetable, Tar too III
lie known and appreciated here 1t may
be used In combination with spinach or
cooked alone as a vegetable or for soup
To make the soup. wash and cook In
sailed water until tender. then drain and
chop the same spinach. Heat as much
milk as is needed in a double boiler stir
'n the sorIpl and let 1t come to boil. Put
into each soup plate thin slice Of bread,
plain or toasted. and pinch of freshly
cut Chives or chevriL Pour over them the
hot soup and serve at once. or. try this
method, suggested by Mrs larry Abel
the well known food expert: For one pint
sheep sorrei Hight measure. gathered fresh
ia the country or bought in city markets
allow one onion. n few leaves of lettuce
and parsley. all chopped fine one table
spoonful OF butter. a teaspOonfu sugar
NiespoOnfuls or -four. one two eggs, one
cup OF milk. salt. pepper and nutmeg TO
season Heat the fat. add the chopped veg
etables. and sweat or steam for ten min
Utes Add The -four and when well mixed
pour In the saucepan three pints of boil
INK water. Cook until smooth and slightly
thickeued Add the milk and serve at once
with CroutoUs. toasted or fried.
AS n Negetable.--When cooked as a veg
etab.e to serve with roast veal or pork