Five Mile Beach weekly journal., 1914-05-22

SPINACH ITALIAN AND sPINACH SALAD
an acid said to be an excellent mod
orator" Rhubarb can be cooked in
various ways.
Spinach is a green obtainable now
throughout the year and preferred by
many people to any other form Of
boiled green's. Early onions, water
cress. romaine. chives and endive are
also excellent things to partake gener-
ously of In the early months of spring.
Radishes are not to be neglected, while
lettuce and celery might well appear
once a day on everybody's table.
The turnip and parsnip contain a
peculiar oily principle which may ac-
count for their traditional value as an
aperienf and diuretic, while their juices
are an old country remedy for coughs
and hoarseness. The presence OF
starch and sugar would hardly account
for these properties.
The potato. Of course, possesses a de-
cided nutritiye value. but 1t also con-
tains elements, among which is soda
min, that are credited with diuretic
properties.
The common cabbage is redolent with
a sulphur compound which may pos
sibly account for the value attached
TO It In scurvy and scrofula.
Spinach is a well known laxative-a
property. however. which may be
ascribed to the fine indigesdble fiber
which characterizes 1t. There is pres
49, aIao n ~oorIfom rr{rofxdo nc xuo1 NO
a quantity OF iron in organic form.
The tomato exercies medicinal effects
which are not completely explained by
the presence of alkaline salts. There is
a principle present which when taken
In a concentrated state produces saliva
ton and a free stimulation Of the liver.
On this account the tomato has been
called vegetable mercury.
Carrots have a similar action and
form a considerable part OF the meals
at certain health resorts in the belief
that they materially assist in the treat
ment of arrangements OF the liver and
OF the hillary processes generally. The
vegetable contains a definite principle,
carrotin and a volatile oil. which may
Q0SSEH0 RAVVCA t2C1 LAnL hAfV ouRRA1C0
the traditional curative qualities.
The Boston Cooking School Magazine
suggests the following ways Of cooking
spinach:
To prepare a spinach salad chop ex-
ceedingly fine enough cooked spinach
to make a cupful and a quarter, add
one-fourth Of a teaspoonful each of
calf on1 ~ Farltr0 N 20 hloCnAan4Y -
olive oil and half a teaspoonful Of
lemon juice. Soften one-fourth Of a
package Of gelatin in one-fourth a cup
ful OF chicken broth or water and dis
solve in one-fourth a cupful of boiling
broth. Stir the dissolved gelatin into
the spinach. Have ready six or eight
timbale molds. fitted with rounds Of
paper in the bottom. Set a slice Of
hard cooked egg in the bottom Of
each mold and figures cut from thin
ilices Of white against the sides; then
nll with spinach. When cold unmold
on thin shreds Of cold cooked tongue.
Garnish with heart leaves Of lettuce.
Serve sauce tartare In a bowl.
To serve spinach in the Italian style
cook half a peck Of carefully washed
spinach In the usual manner. drain and
chop fine. Melt I'M tablespoonful of
butter, add one tablespoonful OF -four
and half a teaspoonful or less Of sal.
and stir until blended, add half a'cup-
fui Of rich milk or thin cream and stir
until boiling. add the spinach and from
half to a full cupful OF grated cheese
and stir until the cheese is melted and
the whole very hot. Turn on to 4 hot
dish; garnish with slices OF hard cook
ed eggs and lemon