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Classic
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page 189
Spinach requires close examination and picking, as insects are frequently found
among it, and it is often gritty. Wash it through three or four waters. Then
drain it and put it in boiling water. Fifteen to twenty minutes is generally
sufficient time to boil spinach. Be careful to remove the scum. When it is quite
tender, take it up, and drain and squeeze it well. Chop it fine, and put it into
a sauce-pan with a piece of butter and a little pepper and salt. Set it on the
fire and let it stew five minutes, stirring it all the time, until quite dry.
Turn it into a vegetable dish, shape it into a mound, slice some hard-boiled
eggs and lay around the top.
GREENS.
About a peck of greens are enough for a mess for a family of six, such as
dandelions, cowslips, burdock, chiccory and other greens. All greens should be
carefully examined, the tough ones thrown out, then be thoroughly washed through
several waters until they are entirely free from sand. The addition of a handful
of salt to each pan of water used in washing the greens will free them from
insects and worms, especially, if, after the last watering, they are allowed to
stand in salted water for a half hour or longer. When ready to boil the greens,
put them into a large pot half full of boiling water, with a handful of salt,
and boil them steadily until the stalks are tender; this will be in from five to
twenty minutes, according to the maturity of thegreens; but rememberthat
long-continued boiling wastes the tender substances of the leagves, and so
diminishes both the bulk and the nourishment of the dish; for this reason it is
best to cut away any tough stalks before beginnign to cook the greens. As soon
as they are tender, drain them in a colander, chop them a little and return them
to the fire long enough to season them with salt, pepper and butter; vinegar may
be added if it is liked; the greens should be served as soon as they are hot.
All kinds of greens can be cooked in this manner.
STEWED CARROTS.
Wash and scrape the carrots, and divide them into strips; put them into a
stew-pan with water enough to cover them; add a spoonful of salt, and let them
boil slowly until tender; then drain and replace them in the pan, with two
tablespoonfuls of butter rolled in flour, shake over a little pepper and salt,
then add enough cream or milk to moisten the whole; let it come to a boil and
serve hot.
CARROTS MASHED.
Scrape and wash them; cook them tender in boiling water salted slightly. Drain
well and mash them. Work in a good piece of butter and season with pepper and
salt. Heap up on a vegetable dish and serve hot.
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