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Spinach, French Style

Only the leaves are used. After washing them in several waters, they are placed on the fire in a saucepan and a small quantity of boiling water is added with a little salt. The dish is not covered, as this would darken the spinach. After boiling for twenty minutes the vegetable is turned into the colander and all the water is pressed out, the spinach being chopped during the process. Salt and pepper are then added, the spinach is returned to the saucepan, tightly covered and allowed to stand in a moderate heat for five minutes. Just before serving plenty of butter and two tablespoons white sauce for every pint of the vegetable are added although the sauce is as often omitted as used.

SPINACH SOUFFLÉ-This is a satisfactory way to dispose of left-over cooked spinach. To every cup, mix in the beaten yolk of one egg; place in a granite stewpan, heat and stir over the fire until the egg sets; then remove from the heat and when cold add the beaten whites of the eggs. Fill individual baking shells onehalf full of this mixture, arrange the shells on a roasting-pan and bake in a hot oven for ten minutes, serving at once to prevent falling.