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Classic
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page 58
7. Spinach with Rice. Scald about 1/2 pound of rice in water sereral times, then
boil it in milk or week meat broth until soft, stir into it 3 whipped eggs and a
few spoonfuls of sour cream. Four quarts of spinach are cooked in the meantime
according to the directions previously given, chopped very fine and allowed to
simmer melted butter; then season with ground pepper and crated cheese and mix
with it a few spoonfull of crated wheat bread. The rice and spinach are
separately pressed into a buttered mould, afterwards bake for 30 minutes, turn
out of the cups, pour over it a dark meat broth and serve with roast spring
chicken or veal cutlets.
8. Moulded Spinach. Spinach left over from the table is mixed with the yolks of
2 eggs, several spoonfuls of white gravy, grated wheat bread and a few finely
chopped stewed mushrooms; mould the mass in small cups which have first been
buttered, cook in a double kettle for 1/2 hour, turn out of the cups and serve
with roast potatoes and baked ham.
9. Spinach Stalks cooked as a Vegetable. After the spinach has run to seed and
is no longer good for cooking purposes, the stalks should be stripped, cut up,
cook them until soft, soak, press tightly and simmer slowly the same as
cauliflower (see No. 38).
Time of cooking, 1 hour.
10. Dandelions. In the Spring of the year the dandelion grows as a weed on many
lawns and fields; when young and tender it makes a very palatable dish, if
cooked in the same manner as directed for spinach.
11. Sorrel. Strip the large fresh leave from the stems. Then rinse the leaves in
plenty of water several times until perfectly free from sandy perticles. Put on
the stove in cold eater and throw on a conlander just before it begins to cook,
otherwise it is apt to become too soft. After the acid has been absorbed by the
cold water and the sorrel has been well drained and pressed out with the skimmer
on the colander, lightly brown butter and some flour and add a few cupfuls of
sweet cream or milk into which the yolks of 1-2 eggs have been stirred, also
salt and nutmeg, and cook the sorrel
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