RECIPES FOR THE WEE!

Star (Christchurch), Volume XLIV, Issue 471, 4 June 1932, Page 20 (Supplement)

RECIPES FOR THE WEE!

The Value of Spinach to t System. SOME TASTY DISHES. (BY A FRENCH CHEF.) Spinach liaa liad a long and honoura career in the annals of cookery. It it veriftible mine of body-building, bo< regulating and repair. It is rich in ma minerals, and carries considerable rouj age or fibre, which justifies its Frei name, “balui de l’estomac,” besides be alkaline in reaction when burned in 1 body. To-day I propose to give a f tasty spinach recipes: Spinach With Poached Eggs on Frei Toast. Three pounds spinach, 4 tablespo* fuls butter, 1 tablespoonful flour, I ( cream, 8 eggs, 8 slices toast, 1 teaspc of salt. Cook the spinach. Add the water, a when it melts stir in the flour and suit. Stir until it thickens, and add cream gradually, stirring until it con to the boiling point. In the meanti poach the eggs, and make the bread ii French toast. Serve the spinach on toast, and top each serving with one the poached eggs. The Italians, on other hand, have many methods of p paring and serving spinach, the simpl of whicli is a sort of cream spina known as “al burro.” The spinach cooked with butter, pepper and salt, t finished with flour and milk. Spinach “Al Burro." Two pounds spinach (cleaned and ] through the food chopper), 4 tablespo fuls of butter, I teaspoonful salt, o eighth teaspoonful pepper, 2 tablespo fuls flour, 1 cup rich milk or cream. Melt the butter, add the spinach i seasonings. Cook until the spinach tender. Stir in the flour, and when mixture bubbles add the milk and f until it thickens. This is served will garnish of sippets of fried bread. T Italians sometimes flavour their «pin: with sweet majoram, allspice, sugar t grated lemon peel, and make up i eroijuettes, into puddings, pancakes « Spinach Croquettes. One tablespoonful butter, 1 cup cool spinach, 1 onion finely minced, quar cup bacon, cooked, finely minced, 1 e 2 tablespoonfuls grated cheese, 1 tal spoonful flo'ur, 1 teaspoonful salt. Put all the ingredients in a saucej •over the fire. Stir until well mixed ® stiff. Spread on a plate to cool. Ml into small croquettes rolled in egg, tl in crumbs, and fry in deep fat to golden brown. When the French mi spinach croquettes they mix spim either with mashed potatoes or fn breadcrumbs. This makes a croquette more delicate flavour than one coinpoi of spinach alone. Spinach Souffle. One cup cooked spinach (put thro; the food chopper), 1 egg yolk, grat of lemon rind, 1 tablespoonful len juice, dash nutmeg, half a teaspoon salt, 3 egg whites, 1 egg yolk. Put the spinach in a saucepan, stir the egg yolk, lemon juice and rind, J other seasonings. Cool. Fold in stiffly beaten egg whites. Partly buttered custard cups, and bake in a ] oven for 15 to 30 minutes, according the size. Serve at once or the souffles v fall. This may be cooked In a ring mo and filled with creamed mushrooi Spinach is a favourite vegetable with French. They, like the Italians, nutmeg, but usually the spinach is boil drained and seasoned with butter, si peppercorns, either with or without addition of flour or milk, as in the © of the Italian al burro. They sometir use veal stock or rich gravy, instead the milk as a cooking medium. Spinach with Asparagus Tips. Cook spinach and season with butl pepper, salt and a little lemdli ju Mould in custard cups. Turn out plates, and arrange a few hot asparaj tips on each plate. Serve with met butter and toast points. Spinach with Stuffed Eggs. Season well-cooked spinach, as abo Stuff eggs with sardine paste. Arrai a small, fiat serving of spinach on a pi garnish with two halves of stuffed e and a baby beet, or stuffed olives cut slices. Spinach Sandwich. Put 1J cups well-seasoned spinach tablespoonruls anchovy paste, 2 t spoonfuls lemon juice and a teaspoon capers through the food ehopp< Moisten with mayonnaise, if necessa Serve on thin slices of brown bread, i make into sandwiches. Salmon Timbales. Ingredients: One tin salmon —or fr< if it can be procured, four eggs, two c fuls milk, quarter cupful butter, a half a cupful cooked mushrooms, cupful breadcrumbs. Chop salmon, after removing Cook the breadcrumbs in milk. Renn from the fire and add butter and si When cool add the fish pressed tliroi a strainer, beat, add the eggs well bea and placo this mixture in greased ti bale moulds. Place in slow oven i cook for three-quarters of an lie Servo with Ilollandaise, or tomato sai Baked Stuffed Fish. A whole fish (31b to 51b), one t spoonful salt, melted butter or oil. Stuffing: Two cupfuls of soft, < breadcrumbs, four tablespoonfuls mel butter, half teaspoonful salt, half t spoonful onion juice, one teaspoor minced parsley. The fish should be kept whole, w the head and tail left on. Seale the t remove entrails, and rinse with sal water. Dry. Put stuffing into the and sew up the slit made in the clean Brush with melted butter or oil, pul in a baking dish lined with vegetal and bake 15 minutes in a hot oven, crease temperature to moderate and c tinuo baking, allowing 15 minutes to pound. Serve on a heated platter. C nisli with parsley or watercress, and tions of lemon. Creamed Shrimps in Rice-ring. Two cupfuls cooked shrimps, i tablespoonfuls butter, two cupful® ir salt, three cupfuls cooked rice, one four tablespoonfuls flour. Moisten the rice with a little n (two tablespoonfuls), mix in the sligl beaten egg, turn into a well-greased i mould and bake until set. Make a w sauce of the butter, flour and milk, shrimps. When thoroughly heated seasoning, and serve in centre of rice-ring, which has been turned out a platter. To prepare the shrimps simmer minutes in boiling salted water, w and drain. Remove the shell earefl also the black line that runs ilic leu of the body.