LEAF VEGETABLES, AND HOW TO COOK THEM. 



3 tablcspoonfuls of cream ; cook gently for another 15 minutes, and 

 use as directed. The seasoning should consist of very little salt, 

 pepper, and a grate of nutmeg. 



Spinach Pudding. — Rasp the crust from 2 French dinner rolls, 

 cut the rolls into slices, and soak them in milk (pour over enough hot 

 milk to just cover the bread). When sufficiently soaked squeeze the 

 bread, and stir it in a basin into a fine pulp with 1 oz. of melted butter. 

 Pick and wash 2 lb. of spinach, and cook it with very little water in a 

 stew-pan, then chop it finely. Peel and chop a small onion, fry it to a 

 light brown in about J oz. butter, to this add the chopped spinach and 

 the soaked bread. Now stir in the yolks of 2 eggs, and season to 

 taste with salt, pepper, and grated nutmeg. Lastly, whisk up the white 

 of 1 egg, and stir lightly into the spinach mixture with 2 tablespoon- 

 fuls of the prepared breadcrumbs. Line a plain pudding mould, 

 previously buttered and breaded, with very thinly cut slices of bacon, 

 fill it up with the above, cover with a buttered paper, and cook in a 

 fairly hot oven for about an hour. Turn out on to a hot dish, pour 

 round a little hot gravy, and serve. 



Spinach Gondolas. — ij lb. spinach, 2 oz. butter, 1 large finely- 

 chopped shallot, 1 tablespoonful flour, J gill cream, nutmeg, short crust 

 or rough puff paste, 1 hard-boiled egg. 



Pick/ wash, blanch, cook, and drain the spinach, and rub it through 

 a fine sieve. Fry the shallot lightly in the butter, stir in and cook the 

 flour, add the spinach, a pinch of nutmeg, salt, pepper, stir till hot, 

 add the cream, and keep hot. Line 12 boat-shaped moulds with J gill 

 of gravy. Dish up, surround with a border of puff paste fleurons 

 or croutons of fried bread, and serve. 



Spinach Souffles. — 1 lb. spinach puree (cooked spinach rubbed 

 through a fine sieve), 2 oz. butter, 1 tablespoonful flour, J gill cream, 

 1 oz. grated Parmesan cheese, cayenne or paprika pepper, salt, and 

 nutmeg. 



Melt 1 oz. of the butter in a small stew-pan, stir in the flour, cook 

 it whilst stirring, but do not let it take colour ; add a little stock or 

 water, and work vigorously with a wooden spoon over the fire until 

 it resembles a smooth paste ; next add the cream, work again, and, 

 lastly, put in the spinach puree. Season to taste with the above- 

 named condiments, which must be used in small quantities only, in due 

 proportions. When thoroughly mixed stir in half the grated cheese. 

 Have ready some china souffle cases, well buttered, sprinkle the inside 

 with grated cheese, and fill them with the mixture. Cover the top 

 with grated cheese, mix with an equal quantity of fresh breadcrumbs. 

 Place a few tiny bits of butter on top of each, and bake in a very hot 

 oven for 8 minutes. Dish up, and serve at once. 



Spinach Timbale. — Pick and wash 2 lb. of spinach, and cook it 

 with very little water, then drain and pass it through a fine sieve ; 

 press out the water, and put it in a stew-pan containing 2 oz. of butter 

 kneaded with ij oz. of flour. Season with salt, pepper, and a little 

 grated nutmeg. Then add a little milk and 1 tablespoonful of 



VOL. XLI. 2 G 



