ater come to a boil. Then lift the
spinach out of the pan with the cold water dripping from it and put it
into the pot, into the boiling water. Put the lid on the pot. Turn the
fire a little low and let it cook slowly for fifteen minutes, stirring
every now and then to keep it from sticking to the bottom of the pot.

Just before taking up the spinach put some salt in it; then drain off
the water and put a big tablespoon of butter and one-quarter teaspoon of
pepper in it. Take it out of the pot and place it in a long, flat dish.
Slice some hard-boiled eggs and place the slices all around the spinach
for a kind of border.

SPINACH WITH CREAM SAUCE

Cook as directed, drain through colander, and grind through machine,
make a rich cream sauce. Stir spinach in this sauce, add pepper, salt,
nutmeg to taste, and garnish with slices of hard-boiled egg.

SPINACH--FLEISCHIG

Boil a quart of spinach about fifteen minutes, drain thoroughly through
a colander and chop extremely fine. Heat one tablespoon of drippings in
a saucepan, rub one tablespoon of flour in it, add salt, pepper and
ginger to taste. Add one cup of soup stock to the whole or some beef
gravy. Put the spinach in the sauce, let boil for five minutes. Garnish
with hard-boiled eggs or use only the hard-boiled whites for decoration,
rub the yolks to a powder and mix through the spinach.

SAVOY CABBAGE

Cut off the faded outside leaves and hard part of the stalk, and wash
the vegetable well. Cook in boiling salted water. Drain, chop very fine
and proceed as with spinach in the foregoing recipe.

BRUSSELS SPROUTS

Remove any wilted leaves from the outside of the sprouts, and let them
stand in cold salted water from fifteen to twenty minutes. Put the
sprouts into salted, rapidly boiling water and cook, uncovered, fifteen
or twenty minutes or until tender, but not until they lose their shape.
Drain them thoroughly in a colander; then place them in a saucepan with
butter, pepper and salt, and toss them until seasoned; or mix them
lightly with just enough white sauce to coat them.

OYSTER PLANT--SALSIFY

Wash, scrape and put at once in cold water with a little vinegar to keep
from discoloring. Cut one-half inch slices and cook in boiling, salted
water until soft. Drain and serve in white sauce. Or boil in salted,
boiling water until tender and cut in four pieces lengthwise, dredge
with flour and sprinkle with a little salt and fry in hot butter or fat
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