SPINACH—­FLEISCHIG

Boil a quart of spinach about fifteen minutes, drain thoroughly through a colander and chop extremely fine.  Heat one tablespoon of drippings in a saucepan, rub one tablespoon of flour in it, add salt, pepper and ginger to taste.  Add one cup of soup stock to the whole or some beef gravy.  Put the spinach in the sauce, let boil for five minutes.  Garnish with hard-boiled eggs or use only the hard-boiled whites for decoration, rub the yolks to a powder and mix through the spinach.

SAVOY CABBAGE

Cut off the faded outside leaves and hard part of the stalk, and wash the vegetable well.  Cook in boiling salted water.  Drain, chop very fine and proceed as with spinach in the foregoing recipe.

BRUSSELS SPROUTS

Remove any wilted leaves from the outside of the sprouts, and let them stand in cold salted water from fifteen to twenty minutes.  Put the sprouts into salted, rapidly boiling water and cook, uncovered, fifteen or twenty minutes or until tender, but not until they lose their shape.  Drain them thoroughly in a colander; then place them in a saucepan with butter, pepper and salt, and toss them until seasoned; or mix them lightly with just enough white sauce to coat them.

OYSTER PLANT—­SALSIFY

Wash, scrape and put at once in cold water with a little vinegar to keep from discoloring.  Cut one-half inch slices and cook in boiling, salted water until soft.  Drain and serve in white sauce.  Or boil in salted, boiling water until tender and cut in four pieces lengthwise, dredge with flour and sprinkle with a little salt and fry in hot butter or fat until nicely browned.

SCALLOPED SALSIFY

Boil and slice the salsify as in preceding recipe.  Butter a baking dish; fill it by adding alternate layers of salsify and small bits of cheese.  Season with salt, pepper and butter.  Pour over it a sufficient quantity of milk or cream to moisten thoroughly.  Bake one-half hour.  Bread crumbs may be added if desired.

PLUMS, SWEET POTATOES AND MEAT

Wash one pound of prunes or plums and put on to boil with one pound of brisket of beef or any fat meat; when the meat is tender add five medium-sized sweet potatoes which have been pared and cut in small pieces.  Place the meat on top, add one-half cup of sugar and a piece of sour salt (citric acid).  Cover and bake until nicely browned.  If gravy should cook away add some warm water.

TSIMESS

Take equal portions of parboiled spinach and sorrel, season to taste with ground nutmeg, pepper and salt, and add sufficient drippings to make all moist enough.  Place in a covered dish in a slow oven.