ESCALLOPED SPAGHETTI WITH OYSTERS
Put into a buttered baking-dish in layers drained oysters and boiled spaghetti cut into small pieces. Season each layer with salt, pepper, and dots of butter. Pour over enough [Cream Sauce] or milk to moisten, cover with crumbs, dot with butter, and bake until brown.
GREEK SPAGHETTI
Chop a small onion fine, fry in butter, and mix with a pound and a half of lean beef chopped fine and fried in butter, highly seasoned with black and white pepper. Fill a baking-dish with alternate layers of the meat and boiled spaghetti, seasoning each layer with grated Parmesan cheese. Bake until brown.
BOILED SPINACH
Cook a peck of well-washed spinach, uncovered, with a cupful of boiling water for ten minutes. Drain, pressing out all the liquid. Chop fine, rub through a sieve, season with salt, pepper, butter and sugar, and moisten with stock, gravy, [Brown Sauce], or [Cream Sauce]. Garnish with hard-boiled eggs or croutons. It may be reheated without chopping and seasoned with salt, pepper, butter, and vinegar.
BUTTERED SPINACH
Cook two quarts of spinach according to directions previously given. Drain, and serve with melted butter; or, chop fine, press out all the liquid, reheat in [Cream Sauce], season with a little grated nutmeg and at the last add two tablespoonfuls of butter.
BOILED SQUASH
Peel, remove the seeds, boil until tender, drain, and serve with melted butter or White Sauce; or, peel, seed, and quarter a squash, and cook in stock to cover, seasoning with salt, pepper, butter, and a little sugar. Or cook it in milk, seasoning with salt, pepper, and powdered mace.