ENCH MODE OF DRESSING SPINACH.

1157. INGREDIENTS.--2 pailfuls of spinach, 2 tablespoonfuls of salt, 2
oz. of butter, 1 teaspoonful of flour, 8 tablespoonfuls of good gravy;
when liked, a very little grated nutmeg.

_Mode_.--Pick, wash, and boil the spinach, as in recipe No. 1155, and
when quite tender, drain and squeeze it perfectly dry from the water
that hangs about it. Chop it very fine, put the butter into a stewpan,
and lay the spinach over that; stir it over a gentle fire, and dredge in
the flour. Add the gravy, and let it boil _quickly_ for a few minutes,
that it may not discolour. When the flavour of nutmeg is liked, grate
some to the spinach, and when thoroughly hot, and the gravy has dried
away a little, serve. Garnish the dish with sippets of toasted bread.

_Time_.--10 to 15 minutes to boil the spinach; 10 minutes to simmer in
the gravy.

_Average cost_ for the above quantity, 8d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_.--Spring spinach from March to July; winter spinach from
October to February.

_Note_.--For an entremets or second-course dish, spinach, dressed by the
above recipe may be pressed into a hot mould; it should then be turned
out quickly, and served very hot.

BAKED TOMATOES.

(_Excellent_.)

1158. INGREDIENTS.--8 or 10 tomatoes, pepper and salt to taste, 2 oz. of
butter, bread crumbs.

_Mode_.--Take off the stalks from the tomatoes; cut them into thick
slices, and put them into a deep baking-dish; add a plentiful seasoning
of pepper and salt, and butter in the above proportion; cover the whole
with bread crumbs; drop over these a little clarified butter; bake in a
moderate oven from 20 minutes to 1/2 hour, and serve very hot. This
vegetable, dressed as above, is an exceedingly nice accompaniment to all
kinds of roast meat. The tomatoes, instead of being cut in slices, may
be baked whole; but they will take rather longer time to cook.

_Time_.--20 minutes to 1/2 hour.

_Average cost_, in full season, 9d. per basket.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ in August, September, and October; but may be had, forced,
much earlier.

[Illustration: THE TOMATO.]

TOMATOES.--The Tomato is a native of tropical countries, but is
now cultivated considerably both in France and England. Its skin
is of a brilliant red, and its flavour, which is somewhat sour,
has become of immense importance in the culinary art. It is used
both fresh and preserved.