Evening Republican, Volume 20, Number 175, Rensselaer, Jasper County, 22 July 1916 — TO COOK SPINACH [ARTICLE]

TO COOK SPINACH

VEGETABLE DESERVES SPECIAL CONSIDERATION. One of the Best and Most Healthful That Is Grown—Various Ways of Preparing It for the Table.

Spinach is a standby at all times of the year. It can be prepared in many ways, but the basis of them all Is the first careful looking over, washing and boiling. As a rule, the spinach, after washing, contains enough water to start the boiling, after which it will boil in its own liquid. Special care should be exercised in the drainage, because nothing is more

unappetizing than a wet, soggy mass of spinach. It should always be drained in a colander and after that can either be cut with a knife or rubbed through a coarse sieve. The simplest way to serve spinach la to drain well, season with pepper, salt and a little butter. Boil two eggs hard and slice over the top and serve hot. Spinach and Cream.—One quart spinach, one tablespoonful butter, three tablespoonfuls of cream, pepper and salt. After the spinach has been boiled, and passed through a wire sieve, make the butter hot in a saucepan, add the spinach, pepper and salt to taste. Stir it over the fire and add the cream. If cream is not available, white sauce may be used Instead. Spinach and Poached Eggs.—Prepare and cream the spinach as in the preceding recipe, put Into a flat dish and lay three poached and well drained eggs on the top and garnish with croutons of fried bread. Spinach and Gravy.— One quart spinach, one tablespoonful butter, one tablespoonful flour, four tablespoonfuls good gravy, pepper and salt, Prepare the spinach as usual. ♦ Stir the flour with the butter in a saucepan for two minutes. Add the spinach, pepper and salt to taste, and as much gravy as possible, without making it soft. Stir over the fire until very hot. Dish and garnish with croutons.