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.

Mix and then pour into custard cups. Bake in a moderate oven eighteen
minutes. This will replace meat for luncheon. Cream sauce may be used
instead of gravy.

SPINACH SALAD

Prepare the spinach as for spinach a la mode and then chop fine and
place in a bowl, and add

One small onion, chopped fine,
One teaspoon of salt,
One-half teaspoon of paprika.

Mix, and then pack in demi-tasse cups to mould. Turn on a bed of crisp
lettuce leaves and serve with French dressing.

SPINACH A LA BOURGEOIS

To one-half cup of leftover spinach add

One tablespoon grated onion,
One cup of cream sauce,
One hard-boiled egg, chopped fine,
One teaspoon of salt,
One-half teaspoon of pepper.

Mix and then place in a baking dish and sprinkle with grated cheese.
Bake in a hot