SUNSHINE SAUCE FOR VEGETABLES

Make a cream sauce, using

  One and one-half cups of milk,
  Seven tablespoons of flour.

Place in a saucepan and stir until dissolved, using a fork or wire whip.  Bring to a boil.  Cook slowly for five minutes and then add

  One and one-half teaspoons of salt,
  One teaspoon of white pepper,
  Two tablespoons of grated onion,
  Two well-beaten eggs.

Mix thoroughly and then serve with baked peppers.

SOUFFLE OF SPINACH

Cook the spinach as directed in the method and then place one cup of spinach in a bowl and add

  Yolks of two eggs,
  One cup of very thick cream sauce,
  One tablespoon of grated onion,
  Two teaspoons of salt,
  One teaspoon of paprika.

Mix thoroughly, and then carefully fold in the stiffly beaten whites of two eggs and then pour into well-greased baking dish.  Bake in a moderate oven for twenty-five minutes and serve with cheese sauce in place of meat for luncheon.

SPINACH NESTS

Cook spinach as for spinach a la mode and then chop fine and mould into nests.  Place on a slice of bread and then break an egg into each nest and cover with two tablespoons of well-seasoned cream sauce and one teaspoon of grated cheese.  Place on a baking sheet in a moderate oven for twelve minutes and serve with cream sauce for luncheon in place of meat.

SPINACH WITH HOLLANDAISE SAUCE

Cook the spinach as given in the method and then when ready to serve, reheat and make the Hollandaise sauce as follows: 

  Five tablespoons of salad oil,
  Three tablespoons of vinegar,
  One tablespoon of water,
  One teaspoon of grated onion,
  One-half teaspoon of paprika.

Place in a small saucepan and bring to the boiling point, and then add the yolk of egg.  Stir until thick and then add sufficient salt to taste.  Pour over the spinach when ready to serve.

SPINACH BALLS

Prepare spinach as for spinach a la mode and then place in a bowl and add

  One hard-boiled egg, chopped fine,
  One tablespoon of grated onion,
  One and one-half teaspoons of salt,
  One-half teaspoon of pepper,
  One tablespoon of salad oil.

Mix thoroughly and then form into balls and dip in beaten egg, and then roll in fine bread crumbs and fry until golden brown in hot fat.  Serve with lamb chops.

PUREE OF SPINACH ALSACE

Rub one-half cup of spinach through a sieve and then place in a bowl and add

  One cup of thick brown gravy,
  One teaspoon of grated onion,
  One teaspoon of salt,
  One-half teaspoon of paprika,
  Two tablespoons of grated cheese,
  One well-beaten egg,
  Five tablespoons of fine bread crumbs.