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It isn’t often tlmt ono prepares enough spinach to have a cup and a half left over, but if so, fine—it not, the following recipe for a Bpinach soup is every bit good enough to warrant special preparation of spinach.- Or, if more convenient—try cooking an oxtrn pound or more the next time you plan on serving spin-nch_for dinner,SPINACH SOUPl!£ cups cooked apinaeh2 eups milk, sealflcd2 cups boiling water3 bouillon cubes (chicken flavor)2 tablespoons butter2 tablespoons flour1 teaspoon saltDash of pepperChop spinach ‘ anti force through sieve, Add to milk, wator andsmooth, Return to double boiler. Melt butter, add flour and seasoning, and fltlr well. Add a small amount of hot liquid and stir until smooth. Return to double boiler and eook until slightly thickened, stirring constantly. SorveR i.Mince lobster, add a plncli of dry mustard, 2 or 3 drops of Woreefltcr-flhlre sauce and a fow chopped olives. Cut bread into shades and toast lightly. flutter and spread with the loi tutor mixture. Servo ni a canape. s' Tho flavor of coffoe Is' much'botier preserved if tho coffee is removed from tho pot into a glass contatnor.
Newspaper Details
Red Bank Register
Red Bank, New Jersey, US
Thu, Jan 08, 1942
Page 6
Full Page
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Anonymous
24 Dec 2019
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