The Golden Rule Cook Book: Six hundred recipes for meatless dishes

Chapter 315: NOVELTY SPINACH

Open in WeRead

Explore more books like this:

Cooking & Drinking Nutrition Philosophy & Ethics

About This Book

A practical vegetarian cookery manual combines an ethical introduction arguing for abstaining from animal flesh with hands-on household guidance and organized recipes for meatless fare. It offers kitchen and dining-room advice, suggestive comments, and recipe sections covering soups, vegetables and combinations, nut dishes, rice and macaroni, croquettes, timbales and patties, sauces, eggs, cheese, salads, savouries, sandwiches, pastry, breads and desserts, followed by menus and an index. The recipes avoid mimicking meat and emphasize palatable preparation of unadulterated plant-based ingredients, with tips on cooking technique, serving, and menu planning to sustain compassionate, practical vegetarian living.

NOVELTY SPINACH

Drain a can of spinach and chop it very fine, and then mash it until smooth. Put it in a saucepan with 1 tablespoon of chopped chives or grated onion, salt and pepper, and sprinkle the whole surface well with grated nutmeg. Hard boil 3 eggs, remove the yolks, and mix them thoroughly with the spinach. Chop the whites, and arrange the spinach on rounds of toast, placing 2 tablespoons on each piece, garnish with the whites of the eggs, and pour on each 2 tablespoons of cheese sauce. If the arrangement on toast is not desired, the cheese sauce can be mixed with the spinach before serving it.