Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1906-03-01

'lIlN'S. tsanlSnfS
Baked Taddock, Bonod and stuffed
Mashed Pot"toeS. Fried Egg Plant
Chcory Salad
Cheese Straws
Cu>taid Pie
Coffee
SUPPER
Baked Egg. Cross sandwiches
Baked Rhubarb
Chocolate cake
Cocoa.
There arc hut few homes where there
does not come a demand for I.cnten
dishes. EVon if no religious reasons
enter into the question: tn" thoughtful
h"jS' kn'r'y has learned that from a
h>S'"jc standpoint, Il change in diet
becomes essential as spring draws near.
Nature herself makes tins quite evident.
tho appetite craving green foods and
lighter faro than that demanded by the
hearty winter appetite Catholics alb
stain from the use of meat on Wcdnes-
days ANA Fridays durini, Lent, and eat
meat only ut one meal on other days of
tn" week. and are the better for it,
When Lent begins as carly as il does
l
necessarily limited: hut even so the
changes may be rung ON tho Same vere-
tables 80 as to make them accountable
and far from mouotonouS spinach. 10Y
instance, is available in most markets
and no vegetable is more wholesome. In
deed specialists declare that the man
with a disorIorcl liver and the woman
with bad complexion should form the
Spinach habit and all their physical dis
abilities would be soon rectified. Spinach
is one Of the vegetables that improves
With being warmed over The thrifty
French housewife usually cooks it 10y the
I quantity. looking forward to its roheat-
| inE. II is related of Brillat- Savarin,
/ that after his cook had treated him to
| spinach warmed over thirteen times. H.
vas 50 deeply gratihod 10y its improve
ment that he declared he would never
eat it again unless it had gone through
! lis thirteen consecutive warnings. Like
| all pot greens. spinach should be thor
oughly looked over and washed. This is
of primal importance, as no one wishes
/ to make Il IrIycl bed of his stomach or
run the chance of contracting typhoid
/ from tn" polluted water with which many
/ of tho truck gardens are wat.red. Cut
off the stalks. pick over the leaves, dis
cdrdiug the yellow and shaoby ones, then
/ throw into "a large pan or tub Of cold
water. Plunge the leaves up and down.
/ To remove the sand. then lift the leaves
/ out into "a 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 to
/ the bottom.
Rinse Vet third time, then remove the
/ leaves in a large pot with "A little boiling
water and plenty OF salt, Cook ur-
| covered about fifteen minutes, turn into
4 colaudor ana run cold water through
| it until cold. then drain. To press out all
! the water make a mound of the leaves
| on Il fiat plate. cover with another and
! press out as much moisture as possible.
. chop fine. then set aside until needed fOl
I the table. Now the method of propara-
tion may vary according to taste. For
! instance. cook together in a small sauce
! nan two tab.,Spoonius of butter ana one
of flour. Add the spinach, cook a few
! moments. and add a small cup of cream
! in which a half tablespoonful of salt has
| been dissolved. Cook a few moments
| longer, season with pepper, u little more
salt if needed, and nutmeg if 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 favor I After the American
! housewife gets accustomed To the COM
bination she, too; finds it an improve
ment Another way OF preparing the
spinach is to saturate it in butter. After
it is drained and 0pped' put two table, table,
as soon rs hot tbut not at all colorcd),
add the spinach, tossing and stirring over
a moderate fire until hot. Add season
| ings and Il little cream or milk, cook
enough longer until the moisture is re-
duccd into u mound. Garnish with
triangles of bread toasted or fried brown
in butter. hard boiled eggs CHARTERED
Iongthwise and laid round the edge,
points TO the centers, or the yolk of two
hard boiled eggs put through rIcer over
the mounded spinach.
SWISS SPINACH
After cooking the spinach and thor
oughly draining chop fine and mix with
two whole eggs and the yoks of two
or three others, according "a the amount
of spinach cooked one or two milk rolls
soaked IN milk until soft, little stock
or gravy 10 moisteH, and salt, pepper and
nutmeg to season Stir over the fire
until the mixture is thickened and very
hot. then. having buttererd a casserole OF
any baking dish that cane he 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 whsked
stiff. Bake three-quarters of an hour
and serve with a good gravy or sauce
mousseline This dish is so hearty tina,
il can be served alone instead OF meat
Sometimes "A grating of cheese is added
lust be fore it goes into the oven.