Mrs. Wilson's Cook Book Part 34

Select smooth, firm tomatoes cut in half and then place in a deep dish. Cover with cracked ice and serve with the following dressing:

COUNTRY DRESSING

Place in a bowl

Three tablespoons of salad oil, One tablespoon of vinegar, One teaspoon of sugar, One teaspoon of salt, One-half teaspoon of white pepper, One-quarter teaspoon of mustard.

Beat until creamy and then serve ice cold.

TOMATO FRITTERS

Select firm tomatoes and then cut in one-half inch slices. Dip in the prepared batter and then fry until golden brown. Serve with cream sauce.

How to prepare the batter: Place one egg in a bowl and add

One cup of water, One teaspoon of salt, One-half teaspoon of pepper.

Beat to mix and then add

Two tablespoons of grated onions, One and one-half cups of flour, Two teaspoons of baking powder.

Beat to a smooth batter and then dip the tomatoes into it. Fry quickly until golden brown.

SPINACH

Let us first begin with the was.h.i.+ng of the spinach. Take your cleanser and scour out the sink and then scald it with boiling water. Now place a clean cloth over the drain and turn the spinach into the sink. Use plenty of lukewarm water to wash with. This is necessary to free these crinky little leaves from the sand and grit. Now rinse in plenty of cold water to crisp it. Shake the spinach dry and place in a deep saucepan and cover and then steam gently until tender. Do not add any water. In this manner the spinach is virtually cooked in its own juices. Now turn into a chopping bowl and chop fine and then rub through a coa.r.s.e sieve and it is ready for use. You must prepare and cook the spinach early in the day, so that you will have time to properly prepare it, and then, when it is wanted, simply reheat it.

SPINACH A LA MODE

Prepare and cook the spinach as given above and then turn into a sieve and let drain, with a weight, for three hours. Now chop fine and then place one tablespoon of bacon or sausage fat in the frying pan and add

One small onion, minced very fine, The prepared spinach.

Heat slowly until very hot and then season with salt and pepper. Lift to a hot platter and garnish with a slice of hard-boiled egg.

SPINACH PUDDING

Cook the spinach as directed in the above methods and then add

One cup of creamed sauce, One tablespoon of grated onion, One cup of fine bread crumbs, One and one-half teaspoons of salt, One teaspoon of paprika.

Mix thoroughly and then pour into well-greased baking dish and bake in a hot oven for twenty minutes.

SUNs.h.i.+NE SAUCE FOR VEGETABLES

Make a cream sauce, using

One and one-half cups of milk, Seven tablespoons of flour.

Place in a saucepan and stir until dissolved, using a fork or wire whip. Bring to a boil. Cook slowly for five minutes and then add

One and one-half teaspoons of salt, One teaspoon of white pepper, Two tablespoons of grated onion, Two well-beaten eggs.

Mix thoroughly and then serve with baked peppers.

SOUFFLE OF SPINACH

Cook the spinach as directed in the method and then place one cup of spinach in a bowl and add

Yolks of two eggs, One cup of very thick cream sauce, One tablespoon of grated onion, Two teaspoons of salt, One teaspoon of paprika.

Mix thoroughly, and then carefully fold in the stiffly beaten whites of two eggs and then pour into well-greased baking dish. Bake in a moderate oven for twenty-five minutes and serve with cheese sauce in place of meat for luncheon.

SPINACH NESTS

Cook spinach as for spinach a la mode and then chop fine and mould into nests. Place on a slice of bread and then break an egg into each nest and cover with two tablespoons of well-seasoned cream sauce and one teaspoon of grated cheese. Place on a baking sheet in a moderate oven for twelve minutes and serve with cream sauce for luncheon in place of meat.

SPINACH WITH HOLLANDAISE SAUCE

Cook the spinach as given in the method and then when ready to serve, reheat and make the Hollandaise sauce as follows:

Five tablespoons of salad oil, Three tablespoons of vinegar, One tablespoon of water, One teaspoon of grated onion, One-half teaspoon of paprika.

Place in a small saucepan and bring to the boiling point, and then add the yolk of egg. Stir until thick and then add sufficient salt to taste. Pour over the spinach when ready to serve.

SPINACH b.a.l.l.s

Prepare spinach as for spinach a la mode and then place in a bowl and add

One hard-boiled egg, chopped fine, One tablespoon of grated onion, One and one-half teaspoons of salt, One-half teaspoon of pepper, One tablespoon of salad oil.

Mix thoroughly and then form into b.a.l.l.s and dip in beaten egg, and then roll in fine bread crumbs and fry until golden brown in hot fat.

Serve with lamb chops.

PUREE OF SPINACH ALSACE

Rub one-half cup of spinach through a sieve and then place in a bowl and add