Part 11 (1/2)

Simmer for ten minutes.

SPINACH WITH SAUCE.

One-half peck spinach, one teaspoonful salt, two tablespoonfuls flour or cornstarch, one pint boiling water, two tablespoonfuls b.u.t.ter, three-fourths cup cream or one cup milk. Prepare one-half peck spinach by cooking uncovered in one pint of boiling water, or, if young and tender, its own juices. Drain and chop fine. Put two tablespoonfuls b.u.t.ter in a frying pan; when melted add the spinach and cook three minutes. Sprinkle with two level tablespoonfuls cornstarch; stir thoroughly and add gradually three-fourths cup milk. Cook five minutes, serve with toast points on a pretty platter.

SQUASH.

Cut squash into small pieces and either steam or cook in boiling water.

If boiled it will cook in half an hour; steaming will take an hour. Mash fine, season with salt, pepper and b.u.t.ter.

TOMATO ON TOAST.

Boil a quart of peeled and cut tomatoes for about ten minutes, then strain and put in saucepan with two teaspoonfuls salt, one-half teaspoonful pepper and two tablespoonfuls b.u.t.ter. Cook for five minutes.

Cover a hot platter with toasted slices of bread and pour the tomato over it.

TWENTY-MINUTE CABBAGE.

Cut cabbage fine as for slaw. Cover with _boiling_ water and boil twenty minutes, changing the water once. Drain and serve with sauce made of tablespoonful b.u.t.ter, tablespoonful flour, cup of hot milk.

DESSERTS

”The little sweet doth kill much bitterness.”--Keats.

ALMOND TART.

Yolks of six eggs, beaten well, to which is added one cup powdered sugar. Mix one cup grated dried rusk, one cup grated almonds, one teaspoonful baking powder. Add to the yolks, and lastly add the well-beaten whites of six eggs. This makes three layers. Bake very slowly.

Filling.

One cup hot water, to which is added one-half cup sugar, one egg, one tablespoonful cornstarch, boil slowly, and add one cup grated almonds and one teaspoonful vanilla. Any other nuts can be used.

APPLE CHARLOTTE.

One cup apple sauce, one cup sugar, one-third package gelatin, three cups cold water, three cups boiling water, one lemon. Dissolve the gelatin (Knox's preferred) in cold water for five minutes, add the boiling water, sugar, lemon juice and apple, strain and set it to cool.

When it is nearly stiff, add the well-beaten whites of three eggs. Line a mold with lady-fingers, pour in jelly and let stand until firm. It is nice served with whipped cream or a sauce made from yolks of eggs.

Sauce.

One pint boiling milk, yolks of three eggs, one-fourth cup sugar. Add a tablespoonful gelatin dissolved in a little water just before taking from fire. A teaspoonful of vanilla.

APRICOT SHORTCAKE.