3o6 COOKING VEGETABLES 



SPINACH. 



Remove the stalks and imperfect leaves and wash 

 the Spinach thoroughly so that no grit remains, then 

 drain it and give it a final washing in salted water and 

 put it wet in a stewpan (without any water), and let 

 it cook uncovered until it is tender ; it must be 

 turned once or twice with a wooden spoon, and will 

 take from ten to fifteen minutes. When done press 

 it (preferably in a Spinach strainer which is made with 

 a presser) so as to abstract all the moisture, then chop 

 it until it is quite fine and rub it through a wire sieve. 

 Put the Spinach into a saucepan and add sufficient 

 thick white sauce to moisten it, season it with salt, 

 pepper, sugar and nutmeg and stir it over the fire 

 until it is thoroughly hot and almost dry, then add a 

 good-sized piece of butter or a tablespoonful or two of 

 thick cream ; arrange it neatly on a hot dish and 

 garnish it with sippets of fried bread. 



TURNIPS. 



The same methods as those recommended for 

 cooking Carrots may be applied to Turnips. 



VEGETABLE MARROWS. 



It is advisable to steam Vegetable Marrows in pre- 

 ference to boiling them ; they should be washed and 

 dried and after being placed in a steamer a little coarse 

 salt should be sprinkled over them. If young the skin 



