FRIED SPINACH.
Take cold spinach left from dinner, premising that it was boiled tender in properly salted water, and that there were three or four poached eggs left also. Chop the eggs thoroughly into the spinach and sprinkle with pepper. Put into a frying-pan a large tablespoonful of butter, and when it is sufficiently hot put in the spinach and eggs, and fry nicely.
RAVIOLI OF SPINACH.
Prepare a potato paste as for Potato Turnovers, or a good puff paste, and with a saucer or tin cutter of that size cut out a circle. Place a tablespoonful of spinach prepared French style upon one side, wet the edges, fold over the other side and press it around with the fingers and thumb, brush with egg and bake until a light brown. When served pour around it cream or a cream sauce in which is a hard boiled egg chopped fine, or peas.
SPINACH SALAD.
Take two dozen heads of spinach, season with salt and pepper, put in salad dish and set away on ice. Take the yolks of three hard boiled eggs, mash fine, add mustard, salt, pepper, a tablespoonful of melted butter. Mix thoroughly, add vinegar and pour over the spinach. Garnish with hard boiled eggs sliced.
COOKING SUMMER SQUASH.
Quarter, seed, pare and lay them in cold water. Steam over boiling soft water if possible, or boil in salted water and drain thoroughly, mash them smooth and season with butter, pepper and salt. If the seeds are very young and tender they can be retained.
ESCALLOPED SUMMER SQUASH.