Pare smoothly, and trim all into the same size and shape. Lay in cold water half an hour. Put on in boiling water, with a tablespoonful of butter, and stew until tender. Drain dry, without crushing or breaking them; pile in a deep dish, and cover with a white sauce made of butter drawn in milk. Turnips should be eaten very hot always.
Boiled Spinach.
In respect to quantity, spinach is desperately deceitful. I never see it drained after it is boiled without bethinking myself of a picture I saw many years since, illustrative of the perils of innocent simplicity. A small (lucky) boy and big (unlucky) one have been spending their holiday in fishing. While the former, well satisfied with the result of his day’s sport, is busy putting up his rod and tackle, the designing elder dexterously substitutes his own string of minnows for the other’s store of fine perch. The little fellow, turning to pick it up, without a suspicion of the cruel cheat, makes piteous round eyes at his fellow, ejaculating, “How they have swhrunk!”
A young housekeeper of my acquaintance, ordering a spring dinner for herself and husband, purchased a quart of spinach. When it should have appeared upon the table, there came in its stead a platter of sliced egg, she having given out one for the dressing. “Where is the spinach?” she demanded of the maid of all work. “Under the egg, ma’am!” And it was really all there.
Moral.—Get enough spinach to be visible to the naked eye. A peck is not too much for a family of four or five.
Pick it over very carefully; it is apt to be gritty. Wash in several waters, and let it lie in the last half an hour at least. Take out with your hands, shaking each bunch well, and put into boiling water, with a little salt. Boil from fifteen to twenty minutes. When tender, drain thoroughly, chop very fine; put into a saucepan with a piece of butter the size of an egg, and pepper to taste. Stir until very hot, turn into a dish and shape into a flat-topped mound with a silver or wooden spoon; slice some hard-boiled eggs and lay on top.
Or,
Rub the yolks of the eggs to a powder; mix with butter, and when your mound is raised, spread smoothly over the flat top. Four eggs will dress a good-sized dish. Cut the whites into rings and garnish, laying them on the yellow surface. This makes a pleasant dressing for the spinach.
Spinach à la Crème.
Boil and chop very fine, or rub through a cullender. Season with pepper and salt. Beat in, while warm, three tablespoonfuls melted butter (this is for a large dish). Put into a saucepan and heat, stirring constantly. When smoking hot, add three tablespoonfuls of cream and a teaspoonful white sugar. Boil up once, still stirring, and press firmly into a hot bowl or other mould. Turn into a hot dish and garnish with boiled eggs.