15. CREAMED SPINACH.--After spinach has been boiled until it is tender, it may be made more appetizing by combining it with a well-flavored cream sauce, according to the accompanying directions.
CREAMED SPINACH
(
Sufficient to Serve Four
)
- 1/2 pk. spinach
- 1/2 tsp. salt
- 2 Tb. ham or bacon fat
- Dash of pepper
- 2 Tb. flour
- 2/3 c. milk
Boil the spinach according to the directions given in Art. 3. Melt the fat in a frying pan, add the flour, salt, pepper, and milk, and stir until the flour thickens. Chop the cooked spinach and add it to the hot dressing. Stir and cook until the two are well blended. Serve hot.
WATERCRESS AND PARSLEY
16. WATERCRESS and PARSLEY are two herbs, or greens, that are used considerably for garnishing and flavoring other dishes. These greens are shown in Fig. 5, that at the left being watercress and that at the right parsley.
17. Watercress, which is commonly known as peppercress, usually grows wild in beds along the banks of springs or clear, cool streams. A few varieties, however, are cultivated, and these are grown in dry soil and known as upland cress. It is a very prolific herb, and may be obtained from early spring until late in the fall; in fact, it does not freeze easily and is sometimes found in early winter along the swiftly flowing streams that are not frozen over. Watercress may be used whenever it can be procured, but it is not very desirable when in blossom. Its chief use is to garnish salads and other dishes, but it may also be cooked and served hot as a green. In such an event, its cooking is accomplished in the same way as that of other greens.