The 1918 Fanny Farmer Cookbook

Spinach

Spinach is cheapest and best in early summer, but is obtainable throughout the year. It gives

variety to winter diet, when most green vegetables are expensive and of inferior quality.

Boiled Spinach

Remove roots, carefully pick over (discarding wilted leaves), and wash in several waters to be

sure that it is free from all sand. When young and tender put in a stewpan, allow to heat

gradually, and boil twenty−five minutes, or until tender, in its own juices. Old spinach is

better

cooked in boiling salted water, allowing two quarts water to one peck spinach. Drain

thoroughly, chop finely, reheat, and season with butter, salt and pepper. Mound on a serving

dish and garnish with slices of “hard−boiled“ eggs and toast points. The green color of

spinach is

better retained by cooking in an uncovered vessel, in a large quantity of water to which has

been added one−third teaspoon soda.

Spinach à Ia Béchamel

Prepare one−half peck Boiled Spinach. Put three table spoons butter in hot omelet pan; when

melted, add chopped spinach, cook three minutes. Sprinkle with two tablespoons flour, stir

thoroughly, and add gradually three−fourths cup milk; cook five minutes.

Purée of Spinach

Wash and pick over one−half peck spinach. Cook in an uncovered vessel with a large quantity

of boiling salted water to which is added one−third teaspoon soda and one−half teaspoon

sugar.

and

Drain, chop finely, and rub through a sieve. Reheat, add three tablespoons butter, one

tablespoon flour, and one−half cup cream. Arrange one serving dish and garnish with yolk

white of “hard−boiled” egg and fried bread cut in fancy shapes.

Spinach (French Style)

Pick over and wash one peck spinach, and cook in boiling salted water twenty−five minutes.

Drain, and finely chop. Reheat in hot pan with four tablespoons butter to which have been

added three tablespoons flour and two−thirds cup Chicken Stock. Season with one teaspoon

powdered sugar, salt, pepper, and a few gratings each of nutmeg and lemon rind.

Chapter XIX − VEGETABLES

348