Modern cookery for private families

the spinach at first, as a substitute for the gravy. When a perforated tin shape, ordinarily used for moulding spinach, is not at hand, one of earthenware, slightly buttered, will serve nearly as well. SPINACH. (_Common English mode._) Boil the spinach very green in plenty of water, drain, and then press the moisture from it between two trenchers; chop it small, put it into a clean saucepan, with a slice of fresh butter, and stir the whole until well mixed and very hot. Smooth it in a dish, mark it in dice, and send it quickly to table. ANOTHER COMMON ENGLISH RECEIPT FOR SPINACH. Take it leaf by leaf from the stalks, and be very careful to clear it from any weeds that may be amongst it, and to free it by copious and repeated washings from every particle of sand, or earth. Put it into a large well-tinned stewpan or saucepan, with the water only which hangs about it; throw in a small spoonful of salt, and keep it constantly pressed down with a wooden spoon, and turned often for about a quarter of an hour, or until it is perfectly tender. Drain off the superfluous moisture, chop the spinach quickly on a hot trencher; dish and serve it immediately. Fried sippets of bread should always be served round this vegetable, unless it be prepared for an invalid. TO DRESS DANDELIONS LIKE SPINACH, OR AS A SALAD. (_Very wholesome._) This common weed of the fields and highways is an excellent vegetable, the young leaves forming an admirable adjunct to a salad, and much resembling endive when boiled and prepared in the same way, or in any of the modes directed for spinach. The slight bitterness of its flavour is to many persons very agreeable; and it is often served at well-appointed tables. It has also, we believe, the advantage of possessing valuable medicinal qualities. Take the roots before the blossom is at all advanced, if they can readily be found in that state; if not, pluck off and use the young leaves only. Wash them as clean as possible,