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Baked Spinach

(Vaughan’s Vegetable Cook Book)







Use one-half peck of spinach. Pick over the leaves carefully, remove all

wilted ones and roots, wash thoroughly and put in boiling water to which

a pinch of soda has been added to keep the color. When very tender,

drain, chop fine, and put into a baking dish. Put into a saucepan with a

cup of milk, a tablespoonful of butter, one small teaspoonful of salt, a

dash of cayenne pepper and a very little grated nutmeg. Let this come to

a boil, stir into the spinach, add two well beaten eggs and bake ten

minutes in a hot oven.











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