Drain off all but about 1/2 cupful of the liquid. Melt the fat in a
frying pan, stir the flour into it, brown to a golden brown, and then
add the spinach, pepper, and remaining salt. Stir and cook until the
flour has thickened and mixed well with the spinach. Turn out in a mound
on a platter and place the pieces of toast around the spinach as shown.
Slice the hard-cooked eggs, cut the lemon into any desirable shape, and
use these to garnish the platter. In serving this dish, put a spoonful
of spinach on a piece of toast and serve a slice or two of egg and lemon
with each portion.
15. CREAMED SPINACH.--After spinach has been boiled until it is tender,
it may be made more appetizing by combining it with a well-flavored
cream sauce, according to the accompanying directions.
CREAMED SPINACH
(Sufficient to Serve Four)
1/2 pk. spinach
1/2 tsp. salt
2 Tb. ham or bacon fat
Dash of pepper
2 Tb. flour
2/3 c. milk
Boil the spinach according to the directions given in Art. 3. Melt the
fat in a frying pan, add the flour, salt, pepper, and milk, and stir
until the flour thickens. Chop the cooked spinach and add it to the hot
dressing. Stir and cook until the two are well blended. Serve hot.
WATERCRESS AND PARSLEY
16. WATERCRESS and PARSLEY are two herbs, or greens, that are used
considerably for garnishing and flavoring other dishes. These greens are
shown in Fig. 5, that at the left being watercress and that at the
right parsley.
17. Watercress, which is commonly known as _peppercress_, usually grows
wild in beds along the banks of springs or clear, cool streams.
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