Evening Republican, Volume 16, Number 279, Rensselaer, Jasper County, 21 November 1912 — MADE FROM SPINACH [ARTICLE]

MADE FROM SPINACH

DIBHES THAT ARE HEALTHY AND PALATABLE. ___ t ’ Subrics of the Vegetable Are Recommended as an Excellent Preparation —Croustadetf Also Popular —Served With Butter. Subrics of Spinach—Chop two pounds of cooked spinach, throw it into hot butter, add salt and pepper to taste and one \tablespoonful of flour; let this cook for six or seven minutes, then take 1t oft the fire and add three well-beaten eggs. Mix them with the spinach, and spoonful by spoonful drop them into a saucepan containing a sufficient quantity of melted butter to fry them. Turn the subrics from one side to the other and let them cook for three or four minutes; strain and serve them with a good white sauce. Croustades of Spinach —Cut some bread into the shape of hearts, and slit them all around, then fry them In hot butter. Arrange the hearts In the form of a rosette. Next cut a round of bread, which slit in the same way, and place It in the center over the points of the hearts. Fry them till they are a golden brown, then cut out the Interior, take out all the crumb and fill the space left with cooked spinach. Spinach with Butter —Take two pounds of freshly picked spinach, wash It well In two or three cold waters, then drain It thoroughly and put It Into a clean saucepan with four heaping tablespoonfuls of butter and two tablespoonfuls of flour that have been cooked together but not discolored, cover the saucepan and let the spinach cook in this way till drawn down to a creamy consistency, which will take about twenty minutes, then rub It through a fine sieve and then return it again to the saucepan, add to It three tablespoonfuls of cream, reboll, add a duet of white pepper and a very little salt, dish up and garnish It round with little croutons of fried bread or little pieces of puff paste that are baked a pretty golden color, and serve.