Los Angeles herald., 1910-04-10
APRIL 10, 1910.
CONCERNING SPINACH

Spinach is such wholesome vege-
table that 1t Is worth while to take
little trouble over the cooking Of 1t. IL
Is Invaluable for those who are enaemic
or suffer from digestive troubles. JUST
at first the taste Is often disliked by
many persons, but If persevered with
for its health giving properties this dis
like is sure to vanish, as the flavor or
spinach seems to grow upon people TO
a remarkable extent. The rather strong
flavor of spinach may be corrected and
modified by the use of dressings of va
rious kinds such as yolks OF eggs, put-
ter and cream. These things, of course,
improve the flavor and increase the
nourishing qualities of the dish, but
they also add considerably to the ex-
pense. Before washing spinach notice
If 1t is quite young, or IL the stalks ana
midribs look coarse and stringy. If they
do they must be stripped off, and only
the leafy part used.
OF course all yellow leaves must also
be removed Next it should be thrown
into large pan of clean cold or luke
warm water. Use sufficient water to
float the leaves we'll and then swish
them round and round well with
wooden spoon. Next raise them from
the water with your hand or strainer,
and repeat this process three times,
each time in clean water. If washed in
this fashion no grit will be left.
stewed Spinach
Stewed spinach Is much nicer than
boiled. The flavor is better, and when
1t is young there is not the least need
to rub it through sieve, as some re-
cipes direct, in fact, very many people
infinitely prefer 1t merely chopped. The
ingredients required are two pounds or
spinach, one heaping tablespoonful or
butter, one tablespoonful of flour,
pinch of salt, a pinch of sugar, one
cupful of milk or stock, and the yolk of
one egg. Wash and prepare the spin
ach as already directed; next blanch 1t
by cooking 1t for six minutes In plenty
of boiling salted water, then drain II
through a colander and throw 1t into
some cold water to cool 1t. Now drain
ii thoroughly, pressing out all moisture
possible, and chop 1t finely. Melt the
butter in a saucepan, stir In the flour
smoothly, and add the salt and sugar.
Stir this oveF the fire for a few min
utes, then add the spinach, and about
half a gill of stock or milk, and stir
the mixture over a slow fire for rev
minutes. Then add the rest of the stock
or milk, and stir over the fire until the
spinach is almost dry. Beat up the
yolk of egg, add one Tablespoonful OF
milk to 1t, then stir 1t into the spinach.
Make 1t thoroughly hot and serve in
a hot dish.
Spinach and Poached Eggs
Spinach and poached eggs is a
standard dish. Prepare and cook two
pounds of spinach as already directed.
Add one tablespoonful of butter, pep
per and salt, thicken with one tea
spoonful of cornstarch dissolved in
cream. Keep this hot in the meantime
Cut slice of bread into neat trian-
giles, and fry these in clean smoking
hot fat to a golden color or pale brown
Lay these on a sheet of white paper
and keep hot also. Now poach as many
eggs as you require and trim them nice
ly. Drain them on a hot clean cloth.
Dish the spinach neatly on a vegetable
or entree dish, garnish round the edge
with the fried bread, and lay the
poached eggs in a row on top, and
slightly pressed into the spinach.--Ta-
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