NATIONAL GROCERY CO

VEGETABLES 79

Spinach. Boil the spinach tender, then strain, press out all the water. Put into a chopping bowl and chop until very fine. Flavor with salt, a little ginger and pepper. Soak a cracker in cream and add to the ingredients. Before putting it in a stewpan heat a good piece of butter with a little flour and grated onion. Add the spinach, also a little soup stock. When ready to serve, mix in 2 raw eggs and stir briskly. Then serve. MRS. S. FRAUENTHAL.

Spinach Balls to Serve With Fish. Wash the spinach thoroughly and put same on to boil until tender. Then remove from stove and chop fine. Now have ready a frying pan with hot butter, and stir in the spinach. After seasoning same to taste drop in yolk of 2 eggs and continue stirring until well mixed. Add enough toasted bread crumbs so can handle and form into small balls. Roll in egg, then toasted bread crumbs and fry to a delicate brown.

CARRIE A. FORTLOUIS.

Spinach Souffle. Three tablespoons butter, 3 tablespoons flour, % spoon salt,-l cup cream or milk, 1 cup cooked spinach, yolks of 3 eggs, % cup grated New York cream cheese, whites of 3 eggs, white pepper and paprika to taste. Make a sauce of butter, flour and cream. Add seasoning, then spinach. Press spinach dry first and pass through sieve. Add stiffly beaten yolks, cheese and fold in beaten whites. Bake in a buttered pudding dish for 25 minutes or in individual dishes placed in a pan of hot water. One-half cup of soft sifted bread crumbs, tablespoon grated cheese stirred into % cup melted butter should be spread upon top before baking. Ser\>e at luncheon. Cauliflower cooked dry may be prepared the same way. MRS. W. ROSENBLATT.

Lettuce and Peas. Mince a head of lettuce and cook with about 3 pounds of peas until tender. Season with salt, pepper and butter.

MRS. S. ARONSON.

Light Dumplings for Stews. One cup flour, 1 teaspoonful baking powder, y2 teaspoonful butter, enough milk to make soft dough. Sift flour two or three times with baking powder added. After preparing in this way, chop the butter into above. Wet with milk, making soft dough. Flour hands well to handle lightly like biscuits. Form into small balls and drop into boil- ing water. Cook 10 minutes and serve immediately or they will be heavv. CARRIE A. FORTLOUIS.

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ONE THOUSAND FAVORITE RECIPES

Meat should never be allowed to stand in the paper in which it is wrapped, as the paper absorbs the juices.

Meat should not be soaked in cold water, as the blood is drawn out and much of the nutriment is wasted.

Intense heat, as boiling and broiling, etc., hardens the outside, keeping the juices in, so in roasting beef have a skillet, very hot, with a little fat in, and sear the beef on both sides before putting it into the oven, thus preventing the juices from escaping. By cooking slowly after the first few minutes the meat will cook tender.

Prime beef is of a bright red color, dry and elastic to the touch, and the fat, which should be abundant, is white and firm.

The tenderloin and sirloin are the most desirable roasts. A rib roast is the most economical for a small family. The bones should be removed, as these furnish a valuable contribution to the soup kettle.

In breading meats be sure that the crumbs are very fine, or they will drop off in spots.

TIME FOR ROASTING MEATS Beef — Fifteen minutes to a pound.

Mutton — Ten to the pound for rare, and 20 for the well done. Lamb — Fifteen to 20 mintes to pound. Veal — Twenty minutes to the pound. Turkey — Medium sized, 3 hours. Goose — Medium size, 2y2 hours. Chicken — One and a half to 2 hours. Duck — One and a half to 2 hours. Wild Duck — Twenty to 40 minutes.

For boiling meats, allow 20 minutes to a pound for fresh, and 35 for salt. Salt meat should be put on in cold water. Boiling or stewing fresh meats should be put on in hot water.

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