11. SPINACH, which is shown in Fig. 1, consists of the large, fleshy,
deep-green leaves of a garden herb much used as a green for food. In
fact, this is one of the most popular varieties of greens and is used
more extensively than any other. Many varieties of spinach are grown,
but all of them are used in just the same way. 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.
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.
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.