Spinach with Potatoes au Gratin / Epinards aux Pommes au Gratin

Step 1. stove with some water, a pinch of baking soda, and two tablespoons

Step 2. of salt; let it come to a boil, then pick out the largest leaves, one for

Step 3. each portion; the rest of the spinach press out and put it through

Step 4. the meat grinder twice with one onion. Cook the potatoes and

Step 5. mash them; add half of the ground spinach to the mashed potatoes,

Step 6. also one egg, and beat it until nice and creamy; put a tablespoon of

Step 7. it on each spinach leaf and roll. Put the cheese sauce in a shallow

Step 8. casserole dish, place the spinach rolls on top, meeting in the center; sprinkle it with American cheese. Put it in the oven and bake from

Step 9. ten to fifteen minutes; then take out and put the rest of the

Step 10. spinach in the center of it; decorate with slices of hard-boiled egg

Step 11. on the top of the spinach and around. Serve as an entree for luncheon or dinner.

Step 12. Timbale of Spinach with Mayonnaise a la Mathilda

Step 13. Timbales d’Epinards, Mayonnaise a la Mathilde

Step 14. For six timbales take two cups of green cooked spinach that has

Step 15. been put through a meat machine about three times; put this finely M RS. E RI CS SO N H AM MO ND’S C OO K B OO K 127

Step 16. ground spinach in a saucepan with five spoons of dissolved Cox’s

Step 17. gelatine,cayenne pepper, and salt; stir until it commences to stiffen; add four tablespoons of mayonnaise dressing and three table¬

Step 18. spoons of whipped cream. Fill the timbale cups that first have

Step 19. been glazed and decorate at the bottom of the cups with a daisy

Step 20. from cooked whites of eggs or red cooked carrots; if carrots, make