THE VIRTUES OF SPINACH.

Dominion, Volume 1, Issue 298, 10 September 1908, Page 5

THE VIRTUES OF SPINACH.

Spinach is not only a delightful food, but a valuable medicine (says an American paper), and next to the homely carrot is probably more highly ( recommended by the apostles of beauty than any other article of diet. The old adage, " Spinach and leek, lily, fair in a week," is as true to-day as ever it was, and frequent ,'i'eating of this delicate; green'.will.'work wonders in a muddy, jaded complexion. When oaten partly for its healthful properties it is always better to combino spinach with eggs, as it_ is said in this way to be richer in easily digested and assimilable iron than any other food,' and its tonic value will very;* quickly make itself felt. Much of the value of this vegetable is' frequently lost in the cooking, as, few cooks realise the small amount of water needed to servo it'at its best. If care is taken to have it cook very slowly until its own juices'start, one or two "tablespoonfuls of water added to a peck of spinach will prove quite sufficient. When a larger quantity of water is added the most valuable salts of tho spinach will bo drained away' with it. ' Uncooked spinach is, so much greater in bulk than it is when cooked that the inexperienced cook is rather apt to miscalculate the quantity required. At least half a peck should be prepared for four persons, and a larger quantity if all are fond of it. Should any bo left over so much the better, as it is even better" the second and third time it is warmed- over than when first served, acquiring a certain'richness of flavour not noticeable at its first serving. Young tender spinach will cook in ten minutes,,' but if at air old will require from 20 to /25 minutes.' . ." V However it is"not the cooking but tho washing of this vegetable that is such a bugbear', and the only way in which to lighten this task is to .use large quantities, of water to proportionately small measures of spinach. It is impossible to have.it perfectly free from sand when the water iB drained from it; the:proper way is to shako it around loosely in tne water for some time and then, lift it, a little at- a" time, -from' the water. Put it - through: several cold waters in .this,.way, .to the last one add at- least, half a cupful of salt, and., allow the .-spinach to remain m it for half an hour. The salt will draw out any ' hidden, insects. , Some very pleasing ways for serving spinach are the following:— Buttered Spinach.—Wash the spinach carefully and cook in a very little .water until -.tender.",- ,jjt should cook slowly until' the / juices start, and then be finished quickly, as both bulk and nourishment are wasted by long cooking. When done, drain, chop very, fine,! season to taste and return to tho fire. . Stir in two tablespoonfuls of cream and two tablespoonfuls of butter. Serve on buttered toast as soon'as the butter is melted. Spinach Puff. the spinach as in above recipe, then drain and chop _it very fine. Season Vith salt; pepper and a pinch of nutmeg, and set it aside until cold. Then to a pint of the spinach add half a cupful of cream, the beaten yolks of two eggs and the stiffly whipped whites of . three. Mix thor- ' oughly and quickly, turn into a deep,wellbuttered baking dish and bake in a hot oven for 20 minutes. Serve immediately in tho dish in w;hich it was cooked. . Spinach Cups.—Cook the spinach in the usual way, then drain and chop it very fine; press through a puree sieve enough to fill a large cup. Cook two tablespoonfuls of flour in two tablespoonfuls of melted butter, and season with one-fourth teaspoonful of salt and two dashes of pepper, then add three- - quarters of a cupful of milk gradually, and cook 'and stir until the mixture boils. Add the spinach, two beaten oggs, and if necessary a little more seasoning. Mix well and bake in small buttered cups until firm in the centre. Servo at once. '