Simple Italian Cookery

boiling lard or olive-oil. If desired as garnishing for meat, cut the pumpkin exceedingly fine, roll in flour, but not in egg, and fry. SPINACH "ALLA ROMANA" Clean and prepare the spinach. Put one pint of cold water with one tablespoon of salt on to boil, and when it boils put in the spinach. When the spinach is cooked--in about ten minutes--drain it in a colander, and turn onto it the cold water from the faucet for a few moments. Then squeeze out all the water with the hands. Put three tablespoons of olive-oil into a frying-pan; when this is thoroughly hot add the spinach, salt, and pepper. Cook for a few moments, stirring well with a fork and spoon, so the oil will permeate the spinach; then serve. Do not chop the spinach. SPINACH SOUFFLE Wash the spinach in several waters, put it in a covered saucepan on a good fire. Stir now and then to prevent burning, and after fifteen minutes add one tablespoon of salt. Cook five minutes more; drain and squeeze out the water. Then chop up very fine. Put into a saucepan one generous tablespoon of butter, three-quarters tablespoon of flour, stir, and when they are half cooked, add the spinach and a little salt and pepper. Cook for five minutes, then pour in four or five tablespoons of cream, stirring constantly to prevent burning. Take a cup of spinach, prepared as above, beat up the yolk of one egg, mix it with the spinach, and stir over the fire until the egg is set; then let it cool, and before serving stir the well-beaten whites of three eggs lightly into it. Fill china cups or buttered papered forms half full, put them into a hot oven for ten or fifteen minutes, and serve at once. If too little baked or not served at once, the souffle will be spoiled. SPINACH "IN RICCIOLI" Boil the spinach and pass it through a fine colander. Beat up two eggs, add salt and pepper, and mix enough spinach into them to make them green. Put a little olive-oil