SPINACH SOUP (French Recipe).
Ingredients.—As much spinach as, when boiled, will half fill a vegetable-dish, 2 quarts of very clear medium stock. Mode.—Make the cooked spinach into balls the size of an egg, and slip them into the soup-tureen. This is a very elegant soup, the green of the spinach forming a pretty contrast to the brown gravy. Time.—1 hour. Average cost, 1s. per quart. Seasonable from October to June.