BEST FOODS METHODS OF PREPARING. 157 



eggs, in the proportion of about half and half. Pour over 

 it a plain salad dressing, anoj. place around the edges fresh 

 lettuce or leaves of parsley. 



Spinach, No. 1. Boil the spinach twenty minutes, drain 

 off the water and chop finely with a knife. Return the 

 kettle or saucepan to the fire, with a little butter and salt, 

 and let it remain, without scorching, until it is quite dry. 

 Dip a deep dish, a bowl will answer, in cold water, press 

 the spinach into it, and then turn it out upon a plate, and 

 place sliced eggs over and around it. 



Spinach, No. 2. After boiling, chopping, and season- 

 ing the spinach, as above, remove the saucepan to the 

 kitchen- table, and stir into it a dressing made of one 

 cupful of cream, yolks of two eggs, a little pepper, and 

 half a teaspoon ful of mixed mustard. 



Spinach is very good with nearly all kinds of meat, and 

 is particularly good with boiled ham and corned beef. 



Chicken Salad. Cut the meat neatly from two tender 

 roasted chickens, and chop with a bunch of celery and 

 some sprigs of .parsley. Sprinkle over salt, a little white 

 or Cayenne pepper, and half a cupful of vinegar and oil. 

 Let this stand two or three hours, then place it on a plate 

 or salad dish in the midst of fresh lettuce or parsley leaves, 

 and pour over it a salad-dressing, 



FISH. 



Baked Fish. A good-sized fish of any sort is especially 

 fine when baked. Cut the fish open from head to tail ; 

 clean and wipe it dry ; fill it with a stuffing made of chop- 

 ped bread, seasoned with butter, pepper, salt, and two tea- 

 spoonfuls of powdered sage ; wind it with twine ; lay it 

 in a baking-pan on a grate or tin, to keep it from touch- 

 ing the water, and pour salted water into the pan with 

 which to baste it. The ove.n must be hot enough at first 

 to crisp the fish ; afterward it may bake more moderately 



