Cream Of Spinach
1½ peck spinach. 6 cups cold water. 1½ small bay leaf. 1/2 teaspoons salt. 3 tablespoons Cottolene. 2 cups milk. 2 slices onion. 3 tablespoons flour. 1/2 cup heavy cream.
Cayenne pepper and celery salt.
PROCESS: Cook spinach in water thirty minutes. Drain, chop, and rub through sieve. Scald milk with onion and bay leaf. Melt Cottolene in sauce-pan, add flour, stir to a smooth paste, pour on slowly scalded milk (first removing onion and bay leaf), stirring constantly. Add seasonings, spinach pulp; cook five minutes and serve with cream, whipped stiff. Sprinkle each portion with finely chopped parsley.