THE VEGETABLE GARDEN 



ally sufficient time in which to cook spinach. Be 

 careful to remove all scum which raises. When it 

 is quite tender, take it up and drain it well by lay- 

 ing on a piece of cheese-cloth over a colander and 

 pressing out all water with a spoon or potato 

 masher. Further pressure by twisting the cheese- 

 cloth will remove any remaining moisture, after 

 which it should be returned to the saucepan 'with 

 a piece of butter and pepper and salt to taste. Set 

 it on the range and let it stew five minutes, stirring 

 all the time. Serve on a hot vegetable dish, formed 

 into a mound and garnished with sliced hard- 

 boiled eggs. In order that the spinach may retain 

 its fine green colour, the vessel in which it is cooked 

 should not be covered. 



CREAM OF SPINACH SOUP 



One-half peck of spinach washed and cooked in 

 a cup of boiling water with one teaspoonful of salt 

 for five minutes in a porcelain kettle; chop it and 

 rub through a sieve. While it is being pressed 

 through a sieve add to it one pint of chicken stock. 

 Let a quart of milk come to a boil in a double ket- 

 tle, add one teaspoonful of grated onion, a blade 

 of mace, and a bay leaf. Rub smooth three table- 



