Spinach, French Fashion – Boil in the usual manner; when tender, drain in a colander and let cold water run over it for a minute – this gives it a very delicate flavor. When well drained put it into an enameled sauce-pan, stir it until is pretty dry, then beat it up with a little cream or butter and a pinch of salt; it must be very dry when finished; pile it on a hot dish, cut a slice of delicately browned toast in little slips and insert in the spinach at regular distances. Keep it hot until served. The be eaten by itself.
Mold of Spinach – Boil the spinach and after it has been well drained and chopped stir it over a moderate fire until it is very dry, moisten it with as much thick gravy as will flavor it well, and turn it over and stew again until quite dry; then press it into a hot mold of handsome form, turn it into a dish and serve quickly.
Spinach with Eggs – Cook and prepare spinach as in either of above recipes, spread in a flat pile on a hot dish and place poached eggs on top. Garnish with sippets of toast. Serve hot.
Spinach Soup – Pick and wash quite clean one pound of spinach, put it into a saucepan with a little water and let it boil until thoroughly done. When tender, drain and press it through a fine sieve. Mix one ounce of butter and one ounce of flour in a saucepan, add the spinach puree, with pepper and salt to taste and one quart of well flavored stock. Let the soup come nearly to the boil, then remove from the fire and stir in the yolks of two eggs beaten up with a little lemon juice. Serve with small dice of bread fried in butter.
Spinach with Cream – Boil the spinach as usual, drain it, squeeze all the water out of it with some butter, season it with salt, pepper and a little grated nutmeg. Add a little cream, just enough to moisten it, and when hot, spread on thin buttered toast, and garnish with slices of hard boiled eggs.
Lettuce Salad – Mash the yolks of three hard boiled eggs very fine, season with salt and mustard to taste, add a dessertspoonful of melted butter or salad oil, mix thoroughly, then add very gradually the juice of three or four lemons and pour over the lettuce. Garnish by slicing another hard boiled egg and laying over the lettuce.
Lettuce a la Creme – Well wash and slightly chop the lettuce, place it in a salad bowl and pour over it sweetened whipped cream. Children are especially fond of this dish and it is so wholesome that if it were served at every meal one would be in no danger of eating it too often.
Lettuce Cooked – Many persons dislike this vegetable as a salad. They may not be aware that when boiled, minced, seasoned with salt, pepper and butter, it forms a delightful addition to the dinner table. A Parisian housewife buys a bunch of lettuce for boiling quite as frequently as for salad.
Stewed Water Cresses – Lay the cresses in strong salt and water, pick and wash them well and stew in water until tender; drain and chop them, return to the stew pan, with a lump of butter, some salt and pepper, and let get thoroughly hot. Just before serving squeeze in a little lemon juice. Serve with fried sippets of bread. These are very nice with boiled chickens.
Water Cress Butter – Pick and well wash a quantity of cresses, and mince them very finely, dry them in a clean cloth and knead them with as much fresh butter as they will take up, adding a very little salt and white pepper, and shape into pretty little pats of different forms.
Water Cress Salad – Take plenty of fresh young sprigs of water cress, wash them and dry them thoroughly, heap them lightly in a dish and pour over them a mixture made of three parts of olive oil and one of lemon juice; add a few sliced shallots and garnish with tender pink radishes. Very nice with bread eaten with water cress butter.
Mrs. S.H. Snider (1895, May) Spring Vegetables. The Ladies’ World Vol. XVI (No. 5), 7. Retrieved from http://victoriantimes.us/antique-recipes/spring-vegetables-may-1895-lettuce-spinach-recipes
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