SORREL AND SPINACH SOUP.
To one quart of sorrel add a handful of spinach and a few lettuce leaves. Put them in a frying pan with a large piece of butter and cook until done. Add two quarts of boiling water, season with salt and pepper and just before serving add two eggs well beaten into a gill of cream. This is an excellent soup for an invalid.
Use one-half peck of spinach. Pick over the leaves carefully, remove all wilted ones and roots, wash thoroughly and put in boiling water to which a pinch of soda has been added to keep the color. When very tender, drain, chop fine, and put into a baking dish. Put into a saucepan with a cup of milk, a tablespoonful of butter, one small teaspoonful of salt, a dash of cayenne pepper and a very little grated nutmeg. Let this come to a boil, stir into the spinach, add two well beaten eggs and bake ten minutes in a hot oven.
BOILED SPINACH, FRENCH.
Prepare as above, after it is thoroughly tender, throw into a colander and drench with cold water. This gives a firmness and delicacy attained in no other way. Shake it free from water, chop fine, put into a saucepan, stir with a tablespoonful of butter, salt and pepper to taste and two tablespoonfuls of cream until hot, when it is ready to be heaped in the dish with poached or boiled eggs or quirled yolks on top. To quirl the yolks run them through the sieve of a patent potato masher.
"VICTORY" SPINACH
Carefully wash the spinach, scald it in boiling salted water, then pour cold water over it, drain and chop fine. Stew an onion in butter until it is soft, add the spinach, sprinkle flour over it and cook for ten minutes stirring constantly, add salt, pepper, a little grated nutmeg, and cover with meat stock or gravy. Boil a few minutes and when done, add a little sour cream.