Garland Globe | 1907-03-09 | Page 6 | Spinach Soup

Spinach Soup. Wash nnil pick over n half peck of spinach nud, while still dripping wet, put it Into tho Inner vessel of n double dou-ble boiler, and 1111 tho outer with boiling boil-ing water. Kit n cl'jso top on tho inner vessel nnd cool; steadily until tho spinach la soft and broken. Turn It Into a bowl with tho water that has oozed from It, and mlnco very fine. Then run It through a vegetnblo press, Return to tho double, boiler with boiling boil-ing water In tho outer kettle. Season with Hungarian sweet pepper (apri-ka), (apri-ka), salt, a teaspoonful of wlilto sugar and a teaspoonful of onion Juice. While It simmers heat lu another boiler n quart of milk, putting In a good pinch of soda to provent curdling. curd-ling. Tho richer tho milk tho better tho fcoup. Put two heaping table- spoonfuls of butter Into n frying pan, and when It hisses stir ln a table-spoonful table-spoonful of flour. Cook, stirring all tho time, until you havo a smooth "roux." When tho milk Is scalding hot, add tho roux, cook two minutes, and pour, keeping tho spoon going all tho time, Into tho spinach broth. Doll up once, stirring faithfully, nnd serve. Scatter croutons of fried bread on tho top. An excellent "soupo malgro," If properly made.