Spread over it the contents of a small can of spinach and on top of the spinach place Frenched lamb chops.
We haven't put the spinach on to thaw and it's after six o'clock.
The grenadier was equally pleased to have them and, indeed, Jim Castleman was so hungry by that time that he would have eaten cold spinach with his fingers.
The spinach was very popular and Judy became quite an adept in dishing it out and weighing it.
I can't cook, but I can wash spinach and peel potatoes.
She measured soup and weighed spinach and potato salad and wrapped up tarts until her back ached.
Onions must be peeled, too, and then the spinach cleaned and chopped in a colander until it was a puree.
I'd rather smell spinachthan American Beauties," she said to herself, "and potato salad beats potpourri.
Next in importance to spinach I place carrots and cabbage, boiled up with the meat and rice, oat meal and occasionally corn meal.
If spinach is stirred constantly, no water need be added.
II Beef or mutton stew Biscuits Spinach or turnip tops Cornstarch pudding No.
To accompany this there should be potatoes and a fresh green vegetable, such asspinach or cabbage, and a hot bread.
By those who are fond of spinach it may be sown in spring as soon as the frost is out.
Spinach is very easily digested, and so juicy that no added water is needed in which to cook it.
Luff puts spinach first on a list of vegetables recommended to those who suffer from gouty tendencies.
Its chief advantage lies in the leaves being fit for use during the summer, even in the driest weather, up to the setting in of the frosts, when the common spinach is useless; but it is not reckoned of so fine a flavour as that plant.
North of the latitude of Norfolk, spinach can be planted in the autumn and carried over winter by mulching with straw or leaves.
In gatheringspinach the entire plant is removed rather than merely cutting off the leaves.
New Zealand spinach is satisfactory for growing in warm climates, as it withstands heat better than the ordinary spinach.
Spinach thrives in a rather cool climate and attains its best development in the Middle South, where it can be grown in the open ground during the winter.
A very good receipt for it is given thus: Bruise the tops of fresh young red sage leaves with an equal quantity of spinach leaves and squeeze out the juice.
Scraped beef or white meat of chicken, or broiled fish (small amount) or Mashed or baked potatoes with fresh peas or spinach or carrots.
Spinach Spring spinach is remarkably more drought tolerant than it would appear from its delicate structure and the succulence of its leaves.
Put two tablespoonfuls butter in a frying pan; when melted add the spinach and cook three minutes.
Prepare one-half peck spinach by cooking uncovered in one pint of boiling water, or, if young and tender, its own juices.
Put one-half peck spinach in stewpan and on the fire.
Up came the dinner, 'Saartje' with a big dish of spinach rotten with long keeping.
Ole Bass, he eat, eat fast as I nebber seen him before; den, when all spinach done, ole Bass he pour die wine back in die bottle.
I see ole Bass pour out best old Pontac and put die spinach in front too.
Old man Van der Pool cursed Saartje and spinach in best Dutch, and 'made a plan.
He hated spinach, but spinach grew in the garden, and therefore must not be wasted.
If your digestion is excellent, you may occasionally take raw carrots or turnips, and a few raw spinach leaves are tasty for a change.
Supper: Baked potato, spinach and a plate of lettuce.
Serve the spinach with its proportion of the juice.
Its juice will then begin to pour out and the spinach will cook in its own juice.
Braised sweetbreads served with their own gravy, and garnished with one timbale of spinach for each person.
Bring the edges of the hollow together and roll again so the spinach will be in the middle of the potato dough and not visible.
Radishes Planked black bass Cucumber salad Deviled chickens' legs with Virginia ham Spinach with cream Egg plant, Sicilienne French pastry Demi tasse =Cantaloupe and watermelon, surprise.
Make a cupful of puree of spinach and spread on four round pieces of toast, lay a poached egg on top of each, and pour a little brown gravy around them.
Bring to a boil two quarts of chicken broth, add one peck of well-washed spinach and two ounces of butter, and boil for an hour.
For beef tongue with spinach, put plain boiled spinachon platter, sliced tongue on top, and pour a little of the broth over all.
In this manner the spinach is virtually cooked in its own juices.
Horticulturists[361] recommend it as an annual vegetable, of which the taste resembles that of spinach, but which bears drought better, and is therefore a resource in seasons when spinach fails.
Some popular works repeat thatspinach is a native of Northern Asia, but there is nothing to confirm this supposition.
India, and the specimens of several herbaria, I see no decided difference between this plant and the cultivated spinach with prickly fruit.
A German cook, noted for the fine flavor of her cooked spinach and green peas, said her secret consisted in adding a teaspoon of butter to the vegetables while cooking.
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.
Beat up two eggs, add salt and pepper, and mix enough spinach into them to make them green.
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.
Between Christmas and the first of March following he cut and sold the spinach at the rate of one hundred barrels to the acre, at a price ranging from two to seven dollars per barrel--an average of $4.
The spinach was followed by cabbage, while turnips, beets, carrots, celery, and spinach gave a second crop in the plot occupied by Gardus peas and Emperor William beans.
The following result was obtained on a four-acre patch near Norfolk: "The owner stated that in September he sowed spinach on four acres.
If spinach is grown in frames, the sash used for one of the late crops above may be used through the following winter.
Spinach and other greens should be blanched in steam.
Press into the spinachon each round of bread a quarter of a hard-boiled egg cut lengthwise, having the yolk uppermost.
When the spinach is cold turn it from the moulds on to the rounds of tongue, and press a star of sauce tartare on the top of each mould.
Prepare and mould the spinach as in the preceding recipe.
Turn the spinach from the moulds on to nests of shredded lettuce.
Mix the spinach with sauce tartare and spread on one bit of bread, spread the other with butter and sifted yolk of egg; press together.
Cook the spinach in salted boiling water until tender; drain, and chop very fine, and season with salt, pepper, oil and lemon juice.
Beat the butter to a cream with a wooden spoon; beat into the butter enough of the spinach pulp to give the required tint of green.
Prepare in the same manner, using for one cup of chopped spinach one-third the quantity of sauce given above.
Boil your spinach as the foregoing, chop it extremely fine.
Beat two eggs, season with salt and pepper and mix with them enough spinachto make the eggs appear green.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "spinach" in a variety of sentences. We hope that you will now be able to make sentences using this word.
