May
Second Sunday
Cream of Spinach Croutons
Young Pigeons (Stall Fed) Stuffed and Braised
Mashed Potatoes Asparagus with Butter Sauce
Spinach Salad
Cottage Pudding with Strawberries
Coffee
CREAM OF SPINACH
½ peck spinach.
6 cups cold water.
½ small bay leaf.
1½ teaspoons salt.
3 tablespoons Cottolene.
2 cups milk.
2 slices onion.
3 tablespoons flour.
½ cup heavy cream.
Cayenne pepper and celery salt.
Process: Cook spinach in water thirty minutes. Drain, chop, and rub through sieve. Scald milk with onion and bay leaf. Melt Cottolene in sauce-pan, add flour, stir to a smooth paste, pour on slowly scalded milk (first removing onion and bay leaf), stirring constantly. Add seasonings, spinach pulp; cook five minutes and serve with cream, whipped stiff. Sprinkle each portion with finely chopped parsley.