The West Virginian

CREAM OF SPINACH SOUP.

1 pound spinach.

1 cup water.

1/2 teaspoon salt.

1 tablespoon butter.

1 tablespoon flour.

2 cups milk or white stock.

1 teaspoon salt.

1/4 teaspoon pepper.

Wash spinach and cook in the salted water till very soft. Rub through a sieve. Make a white sauce of the butter, flour, milk and seasonings. Combine mixtures and serve with spinach balls.

SPINACH BALLS.

1 pound spinach.

1/2 cup fine bread crumbs.

Salt and pepper.

White 1 egg.

Wash and cook spinach in its own juice. When tender drain and chop very fine. There should be 1/2 cup of spinach to 1/2 cup of bread crumbs. Mix all ingredients, using enough of the egg white to moisten well. Set aside to stiffen. Form into small balls and drop into the hot soup for 5 minutes to poach. Serve three or four in each plate of soup.

VEAL POT PIE.

2 pounds of veal cut from knuckle or neck.

1 cup mashed potatoes.

2 tablespoons butter.

1/4 cup milk.

1/2 teaspoon salt.

Flour to stiffen.

6 potatoes.

Cook meat in water to cover until tender. Remove from bone and dice. Strain stock and reserve. Make a dough of mashed potatoes, butter, milk, salt and enough flour to make stiff enough to roll. Pare and slice potatoes. Roll crust about half an inch thick. In a deep casserole put a layer of crust, then meat and potatoes and season. Cover with remaining dough and bake slowly for half an hour. Increase heat and brown top crust quickly.