The new Annie Dennis cook book

Pick the leaves from the stalks and wash the spinach in several waters until entirely free from grit and sand; put in a sauce pan with just sufficient water to prevent its burning; add a seasoning of salt and turn the vegetables frequently while cooking. When done enough, drain the spinach in a colander, squeeze it dry as possible and chop it finely. For a quart of spinach, add one large tablespoonful of butter, half a teaspoonful of salt, a dash of pepper and sufficient cream to moisten it. If you have no cream, make a little thickening the same as for drawn butter. Garnish with small diamonds of toast. Spinach is nearly all water and less of the potash salts — its most valuable constituent — is lost when cooked in its own juices than when cooked in a large quantity of water. SALSIFY Stewed Salsify (Oyster Plant) Scrape salsify roots, crown and all. Cut into inch long pieces and quarter them. Throw them into boiling water that is properly salted and cook until tender. Drain off the water until only a gill is left in the sauce pan, then add a large piece of butter, a teacupful of sweet milk, or cream, salt and pepper and a little flour creamed smooth with butter. ASPARAGUS To Serve Canned Asparagus Place the tips on lettuce leaves and serve with vinagrette dressing. Asparagus Tips on Toast With a cream dressing, make a nice tea dish. Make dressing as given for creamed oysters. Asparagus With Eggs 2 bunches asparagus % teaspoonful salt 4 eggs % teaspoonful pepper 2 tablespoonfuls flour Cook the asparagus, cut off the tender tops and lay them on a buttered pie dish, seasoning with salt and pepper and melted butter. Beat the eggs just enough to break the yolks, pour over the asparagus and bake eight minutes in a moderate oven. Serve with slices of boiled ham. Asparagus on Toast Wash the asparagus and boil for twenty minutes, then drain and cut off the tender parts ; chop these into small dice and mix them with a piece of finely minced onion ; then put into a sauce pan, with the beaten yolk of one egg, two or three tablespoonfuls of cream and a seasoning of salt and pepper. Stir until thoroughly hot, then pour over buttered toast, cover the whole with some well made white sauce. Garnish with parsley and serve. ENGLISH PEAS To Cook Dried Peas Soak for several hours in cold water; then put them in boiling water with enough bacon to season, and cook slowly until they mash easily. To be good, the water should nearly all boil out and leave them almost dry. Fresh field peas can be cooked the same way, omitting the soaking in cold water. English Peas and Irish Potatoes with Creamy Gravy One dozen young potatoes and a pint of peas. Boil each vegetable separately until done, seasoning with salt. Then pour off the water. Have ready a gravy made of one pint of sweet milk, thickened slightly with a little flour mixed with water. When this has boiled up well, season with salt and pepper and a teaspoonful of butter and pour over the vegetables which have been placed together in a covered dish. Canned Peas