SPINACH SOUFFLE
(Sufficient to Serve Six)
2 Tb. butter
1/2 c. hot milk
2 Tb. flour
1 c. spinach puree
1 tsp. salt
2 egg whites
Dash of pepper
Melt the butter, add the flour, salt, pepper, and hot milk, and stir in
the spinach puree. Beat the egg whites stiff and fold them into the
mixture. Grease individual baking dishes or a large baking dish and fill
two-thirds full with the mixture. Place in a pan of hot water and bake
in a slow oven until firm, or for about 20 or 30 minutes.
[Illustration: FIG. 4]
14. SPINACH ROYAL.--A very attractive dish can be made by combining
spinach with toast, hard-cooked egg, and lemon in the manner shown in
Fig. 4. This dish is known as _spinach royal_, and because of the
additional ingredients it is nutritious as well as palatable.
SPINACH ROYAL
(Sufficient to Serve Four)
1/2 pk. spinach
1/3 c. water
1-1/2 tsp. salt
3 Tb. bacon fat or butter
3 Tb. flour
1/8 tsp. pepper
Triangular pieces of toast
2 hard-cooked eggs
1 lemon
Look the spinach over carefully and remove all roots and dead leaves.
Cut the stalks apart and wash them thoroughly several times in fresh,
clean water to remove the sand and dirt, lifting the spinach out of the
water each time instead of pouring the water off. Put the spinach into a
saucepan with the water. Stir frequently until the spinach is wilted and
there is sufficient water to boil it. Add 1 teaspoonful of the salt and
cook until the leaves are very tender, or for about 15 or 20 minutes.
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