Oxford Democrat., 1921-05-03
HOMEMAKERS COLUMN.
VALUABLE ADJUNCT 10 MORE sUBsrAx'
rAL FOODS N DIET.

den or on the market In tho early spring
10 that reliable stand-by-spinsch. The
shoots should be cut regularly; II not,
the old shoots become tough and rank
favored.
Spinach furnishes little body energy.
but Il 10 Exceptionally rich in iron and
In one Of the important vitamipes, and
90 ID valuable food, say specialists in
United States Department OF Agricul-
ture. II contains little starch and only
q suggestion Of sugar, and 10 therefore
one of the vegetab bles that physicians ip-
clude in the bill of fare of many invalids
Who require diet without these carbo-
hydrstes.
CHEAP IN FIRST COST.
Like most other vegetables, It 10 rarely
cooked to perfection, yet IL 10 not dim
cult to prepare. Except for special rea-
sons, The simplest methods are tho best
for this vegetable. No matter how
cheap the raw spinach may be, 1t 10 A.
ways expensive in one tbing-labor. 1t
takes good deal Of time, water, and
patience TO wash II clean.
To clean the spinach cut OF the roots,
break the leaves apart and drop them
into . large pan Of water, rinse them
we'll, and lift them into . second pan OF
water. Do not pour the water of over
the spinach or the grit that has been
washed OF will get back on the leaves.
Continue washing in clean waters until
there Is not trace Of sand on the bot
tom OF the pan. If the spinach Is ut al
wil.ed, let 1t stand In cold water until II
becomes fresh and crisp. Drain from
this water and blanch a. follows:
For bali . peck of spinach put In .
large saucepan three quarts OF boiling
water and one tablespoon of salt. Put
the drained spinach In the boiling water
and let 1t boil 10 minutes, counting from
the time il begins to boil. When II be
gins to boil, draw the cover OF the sauce
pan a little to one side to allow the
steam to escape. At the end Of 10 min
utes pour the spinach into colaDder,
and when the hot water has passed Of
pour cold water over Ii. Let 1t drain
we'll and mince coarse or fine, as 10 suit
able for the manner in which it 10 to be
served.
One peck of spinach will make about
I 1.2 pints when blanched and minced.
sPIHACH WITH CREAM.
1-2 peck spinach
2 tablespoons butter or other fat
/ Tablespoon -four
teaspoon salt
IL teaspoon pepper
1-2 pint cream or milk
Blanch and mince the spinach. Put
the butter or other fat in q saucepan and
on the FIRE. When hot add the -four and
stir until smooth and frothy, then add
the minced spinach and the salt and
pepper. Cook for five minutes, ther
add the milk or cream, bot, and cook
three minutes longer. Serve.
SPINACH WITH Zee.
1-2 peck spinach
8 tablespoons butter or other fat
12 teaspoon pepper
2eggs
8 teaspoons salt
Wash and blaDch the spinach, using
two teaspoons OF the salt In the water
| ip which the vegetable 10 boiled. Drain
the blanched spinach and chop rather
aue, return 1t to the saucepan, and add
the salt, pepper, and butter or other fat
Place on the FIRE and cook 10 minutes.
Heap in q mound on . hot dish and
garnish with the hard-boiled eggs, Gu,
Fiu slices.
SPINACH COOKED WITHOUT WATER.
Fresh spinach when washed holds
enough water for cooking. Put the
| spinach into 9 covered saucepan and
cook for 10 minutes. Press down and
turn the spinach over several times dur.
ing the cooking. At the end of 10 min
ates turn the spinach into . cboppine
bowl, and mince rather foe. Return u
| the saucepan and add the seasonings,
allowing for half peck of spinach twc
generous tablespoons Of butter or Other
fat and . teaspoon of salt. Simmer for
| 10 minutes; or, IL very tender, minutes
will be sufficient.
Spinach cooked in this msoner will
| retain all Ito salts and the favor will be
stronger than when blsnched (boiled in
water.) In young, tender spinach this
is not Objectionable, but when the over
grown vegetable 10 cooked in its own
moisture the favor is strong and some
what acrid.