48. Browned Potatoes

1 quart steamed potatoes (about 6), 1 pint brown sauce. (See recipe 56.) Place potatoes in a dripping pan and cover with brown sauce. Put in the oven and bake 20 to 30 minutes. Number of servings, 6.

Note - The same recipe may be used, using potatoes raw instead of steamed and baking them until tender. More brown sauce will be needed.

49. Potato Puffs

(Manual of Recipes - Washington Sanitarium).

Add 2 eggs to 1 quart well beaten mashed potatoes, beat well. Drop on oiled tin and brown in hot oven. Number of servings, 8.

50. Spinach Souffle

(The New Cookery - Lenna Frances Cooper).

1 cup minced spinach, 3 eggs beaten separately, 2/3 cup of milk, 1/4 cup flour, 1/2 teaspoon salt. Rub flour and salt together, heat the milk and add slowly to the above, stirring to keep smooth; then add the spinach, add the yolks beaten well, and lastly the stiffly beaten whites. Bake 20 to 30 minutes in a moderate oven. Number of servings, 6.

51. Spinach

Wash thoroughly. Put to cook, adding very little, if any, water. Watch carefully so it does not scorch, or cook it in a double boiler. Cook 20 to 30 minutes. When done, drain, chop fine, and salt. Serve with lemon, and, if desired, sliced hard boiled eggs. Add no fat. For calories, see page 41.

Another very satisfactory way to cook spinach is to steam it. Do not put directly in steamer, but set in steamer the pan in which it is to be cooked. Cover well, so that steam will come in contact with spinach over sides of smaller pan. Other vegetables may be cooked in this way.

52. Scalloped Egg Plant

1 egg plant, quarter, cook in boiling water until tender. Drain, salt, and beat up with a fork. Add 1 cup of milk, 1 egg and 2/3 cup of oven toast crumbs. Corn flakes or cracker crumbs may be used instead of the toast crumbs. Season with sage if desired. Bake 30 minutes in moderate oven. Number of servings, 6.

53. Baked Carrots

4 large carrots sliced. Place in baking dish with alternate layers of corn flakes. Cover with milk. Season with salt. Bake in a slow oven about 45 minutes. Number of servings, 6.

Note - For bananas served as a vegetable see recipes 90 and 91.