It is slightly higher in
food value than lettuce and endive, but lower than dandelion. However,
it is a valuable food in the diet because of the large quantity of iron
it contains, and many persons eat it not so much because they like it
but because they believe it is good for them.
[Illustration: FIG. 3]
12. Some kinds of spinach do not keep for long periods of time.
Therefore, in order to avoid any waste, spinach should always be very
fresh when purchased and should be used as soon as possible after it is
obtained. It may be prepared in a greater number of ways than most of
the other greens except, perhaps, those used for salads. For instance,
it is served with entrees of various kinds, is combined with meat, ham
and spinach being a much used combination, or is made into a puree by
forcing it through a sieve and then used in the making of soup or
souffle. Then, again, spinach is often boiled and pressed into small
cups to form molds like the one shown in Fig. 3. Such a mold may be used
to garnish a dish of some sort or, as here shown, may be garnished with
a slice of hard-cooked egg. When spinach is used in any of these ways,
it should first be cooked according to the directions given for the
preparation of greens in Art. 3. 13. SPINACH SOUFFLE.--The puree that
is made by forcing boiled spinach through a sieve may be used in a
variety of ways, but none of these is more satisfactory than spinach
souffle. When made according to the accompanying recipe, spinach souffle
will be found to be appetizing as well as nourishing.
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