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Creamed Spinach in Carrot Cups

Chop any cold cooked spinach very fine. Moisten with cream or white sauce No. 2 (see page 68) and heat. Cut medium-sized carrots to form cups and then scrape. Cook in boiling salted water until tender. Fill with the creamed spinach and serve hot.

Spinach Croquettes (with Fish) I cup spinach I cup cold flaked fish I tablespoonful milk I tablespoonful watercress, chopped fine cup grated breadcrumbs 1 tablespoonfuls I lemon-juice Pepper and salt II7 Moisten spinach with milk. Add lemon-juice, cress, and seasoning to fish. Mix all together with bread-crumbs. Form into croquettes, roll in crumbs, then in beaten egg, then in crumbs. Fry in deep fat. Serve with egg sauce (see page 69).

This quantity will make six.