Practical vegetarian cookery

paste with a tablespoonful of flour, one teaspoonful of salt, and one half teaspoonful of white pepper; pour in a pint of cold milk; cork the bottle; set it in a saucepan of cold water over the fire to boil an hour or more; serve it turned into a hot covered dish. Wash the leaves in cold water; shake out each leaf, and heap them on a colander to drain. SPINACH. TO BOIL SPINACH. Put the leaves into a kettle to boil twenty minutes; then uncover the saucepan so as to boil the juice nearly away; turn the spinach into a colander; drain them into a hot vegetable dish, in which is butter, salt, and black pepper; turn it into the butter and salt; serve it with poached eggs on the top. CHOPPED SPINACH WITH EGGS. After spinach is boiled and dried, chop it in the saucepan very fine with a knife; set it over the fire again to dry; stir in butter, salt, and black pepper; break in two or more eggs; stir them with the spinach and let them cook until it looks quite dry; serve it in a hot vegetable dish. SPINACH SOUFFLE. Boil and dry spinach; chop it very fine in the saucepan and let it dry; stir in two tablespoonfuls of butter, one teaspoonful of salt, and one half teaspoonful of black pepper; let the butter be absorbed. Beat the yolks of two eggs in a large bowl, beat the whites to a stiff froth, mix them well into the yolks, stir in the hot seasoned spinach with a fork, and bake it in a hot buttered dish in a quick oven until the top is well browned. TOMATOES. TOMATO ON TOAST. Use stale bread, cut in reasonably thick slices; dip in sweet milk, then in beaten egg, seasoned with salt and pepper; fry in butter till a nice brown. Have ready a quart of tomatoes that have stewed gently until reduced one fourth; season to taste; add one tablespoonful of butter and pour over fried toast. Just before serving place a poached egg on