Serving Spinach

Chronicle (Levin), 22 November 1946, Page 8

Serving Spinach

(( 'onlrilxilcil by tlio Rara ti Anno UlHxln.s l',ftlo\V.->lii|i in Jlnmo Srii-iKV.) Spinucli sluuild Im fiu'et'iilly washeil iuidcr niiining WMlnr, but shntdd not b* allmvcil In atatu! in water. Tn kccp il fri'sli uutil reaily tn u.se put it iu a tdean, dauqx'ued picce oi' lnitler iiiuslii) and set or liang in u eonl [tlace. Spiinudi llms troated will remaiu erisp aml fresli i'nr quite a Jong timo. When cooking i dn nnt add water. The water wljieli ro(- | niains On the leaves after washing is I sullieient. Jinil nn longer tinui 10 min- | utes, taking eare lo turn seseral tiines j lo pTevent il from burning. | 1 »y reilueing the time of cooking and I the a m nu n t ot water tn a iniiiiinuni, Ihe nut j'ients are saved to a large exteiit. Cream of Spiiiach. Soup (1) Melt 2 tablespoons of butter in a saueepan. l)o not overheat. Stir in 2 tablespoons of iiour and eook until sniooth and ereaniy. Add 2 cups of niilk gradually, stirring all the time. Season with i tea spoon of salt and a ! little pepper, or lo taste, and eontinue cooking until the sauee thiekens, anci the siiiivh is tlioroughly eookod. To this add 2 cups of spinaeli puree — prepared by foreing eooked spinaeli 1 through a sieve. Ke-lieat. A slice of | onion inay be added to the spinaeli j while it is cooking. I Cream of Spmach Soup (2) j I'se 11b. of spinti'li or H cups eooked spinach and l'orce through u sieve. } Add this witli 1 teaspoon of scraped ! onion and 1 eiip of niilk or stoek to M I cups of tjnn white sauce. Stir inlo 1 beaten egg and heat 2 ininutes. Season with a dash of nutineg and serve very hot with croutons. Spinach. Timbals I'ut 2 cups of eooked spinach through j a cour.se sieve or cliop linely. Beat 2 I egg volks anii ada 2 tablespoons of J melted butter, 2 tablespoons of grated j (dieese and 1 teaspoon of salt. Alix in | spinach and foid in 2 stilfly beaten egg i whites. Fill lnittered nioulds with Ihe i mixture and put into hot water in a j pau. Bake in a slow oven (,2,j() deg. to 250 deg. F.J uutil lirin. Fnniould and | serve garnished with paisley. The clieese may be oniitted froiu the I ingredients, and" instead the nioulds 1 sorved with toniato sauee niade simiI larly to a white sauce. Melt 2 table- | spoons butter, add 2 tablespoons iiour ; and stir in 1 eup of equal quantities of i louiato puree and water. | Spinach Souffle Separate yolks and whites of 2 eggs and beat up the whites till stiif. Al i x 1 eup of nitlk, i teaspoon of salt and 1 teaspoon pepper and 2 cups of eooked spinach.* Foid in the beaten whites. Bake in a moderate oven till iirni, approximalely 1 Iiour. Serve iinniediateJy. To vary this recipe, 1 eup of grated clieese, J teaspoon of sauted onion may be added before the beaten egg whites are foldcd in. Swedish Spinach •Halfcoqk 1111 >sT of spinach and drain. Cliop linely tpgelh'er with ,'i tablespoons of iiour. Htsh'fe- "2 tablespoons of butter in a .saueepan, put in spinaeh and add gradimlly 1. eup of niilk or stoek, stirling we!!. Cook for KJ minules. Seasdu with 11 teas])oons of salt and pepper. Serve sprinkled with hard-boileil egg, while. aml yoik ehojiped separulely. Spinach and Poached Eggs Cook 2lbs. of spinaeh by boiling and j Ihen titi) through i eoarse sieve, or eut j np linely. Frepare 1 sliees of toiist or I'ried bread and poaeli 4 eggs. Ileal I he spinaeh with somo butter, plnee it ou tlie toast and put the. j)oiiehed eggs ou lop. A variation of this is to pour a clieese sauce over the spinach on. ihe. to.'ist, and omit the egg. Clieese sauce is prepnred by iidding one-third eup of grated ciieose to 1 eup of plain white sauee while it is hot and letting ihe clieese slowiv melt. Spinach Loaf Mix 2 cups of eooked spinach with 1 egg. Add ;? tablespoons of breadcrumbs aml a pinch of salt. Put in a greased tin and bake in a moderate oven. Serve with a toniato or clieese sauce. Spinach Casserole Prepare llb. of spinach. Wasli tlioroughly, drain and cliop very hue. Pare and grate 6 medium-sized potatoes. Add 3 well-beaten eggs, 2 tablespoons of melted butter and 1 teaspoon of salt and a dash of pepper. Put half the mixture iu a greased casserole. Cover with spinach and top witli the remaiiiing potato mixture. Bake in a moderate oven (350 deg. F.) for 1 j hours or until potatoes are ilone. Approximate vield, six.