Spinach Balls Recipe

Put a slightly heaping tablespoonful of butter, a tablespoonful of

cream, and half a teaspoonful of sugar into a saucepan on the stove, mix

well, and when it boils add a heaping tablespoonful of flour--as much as

will stay on the spoon--let it come to a boil, and then add

three-quarters of a cup of cooked and finely chopped spinach, beat well

and remove from the fire. When cold add two eggs, one at a time, season

with salt and pepper to taste and half a saltspoonful of powdered mace.

Have a saucepan of boiling water, slightly salted, on the stove; dip a

tablespoon in cold water, and then take up enough of the spinach mixture

to make an oblong cake, in shape like an egg cut in half lengthwise,

then dip the spoon in the boiling water and let the cake float off. Use

all the mixture in this way. The balls will cook in four or five

minutes, and they must not boil too fast or they will break. Let them

drain in a colander while making a cream sauce, and when the sauce is

made put the balls into it and let them come to a boil, turn out on a

platter and garnish with parsley.

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