Harrisburg telegraph. [volume] (Harrisburg, Pa.) 1879-1948, 1917-03-15
ChcnlicaI Composiiion
Protein Fat Carbo- Min
hNdrates erAl


washed in cold water and cooked un-
til soft in boiling salted water in an
uncovered vessel If a lid is used the
color of the vegetable is not as well
preserved. There can be no accurate
table for cooking them used because
the fresher and younger a vegetable
is the less time is required.
Although spinach is. obtainable
throughout the year, it is strange how
seldom 1t appears upon the average
table during the winter months. Z
consider this one of the most annoy
ing vegetables to prepare because of
the sand hidden away in the folds OF
the leaves. 1t should be thoroughly
washed in several waters and drained,
each piece handled separately. Some
cook books advise boiling twice,
pouring of the first liquid so as 10
remove the sand, but the most tasts
way of cooking this vegetable is to
put il into a saucepan over a slow
hre without any water. If the greens
have been well washed a certain
amount still Cliugs 10 them which,
combined with the natural Juice eS-
PEELED by the heat, soon makes sur
hUient liquid for steady boiling. After
draining this off of the spinach il
makes excellent coloriug for candies
ana cakes where vanilla is used, but II
color scheme wanted for st, Patricl's,
for instance.
Balls of Spinach
Drain and press free of all liquid a
Cupful of cooked. chopped spinach.
Heat in two tablespoons butter, flour
and one of cream. Season with salt.
pepper and sugar. Add two well
beaten eggs. Let cool and shape into
balls with buttered spoons. Roll in
cracker dust and fry quickly i'm deep
fat drain and serve with cream or
tomato sauce.
French Spinach
Wash and cook n peck of spinach,
drain and press out all liquid. chop
fine. Add a chopped fried onion, one
to tablespoon cracker crumbs and re-
heat, moistening with stock or water.
Season with u little ginger as we'll as
salt and pepper a little chopped
cooked sausage or any left over meat
may he added Garnish with hard
boiled eggs cut in slices.
The delicate flavor and aroma of
new asparagus is spoiled if too much
fancy cooking is used. 1t is so de-
Hcious as it's natural self that the aV-
erage person enjoys it boiled until
tender and served on toast with a
little drawn butter or cream sauce.
The one or two stalks left on the plat
ter at the end Of the meal, instead Of
going into the garbage can, may be
chopped and added with milk to some
or the water WtnCn was OilSlndllN
used for the boiling When slightly
thickened the result is asparagus
bisque for the next days luncheon.
Very often early in the season the
housewife finds the bunch of aspara-
gus which looked so tender in the
market is tough and woody q few
inches below. the tips. Following are
a few recipes for serving the upper
portions OF the stalks only
ITcraIIonEI
Chop up the tender ends of boiled
asparagus. Cut old bread into two
mch thick slices. Trim off crusts ard
cut into three-inch squares. Remove
as much Of the center as possible and
fry a goAen brown. Heat the as
paragus in a thick cream sauce and
fill the bread boxes while still warm.
Asparagus Omclet
Cook together until smooth one
heaping tablespoon each Of butter and