vegetable-dish, 2 quarts of very clear medium stock, No. 105.
_Mode_.--Make the cooked spinach into balls the size of an egg, and slip
them into the soup-tureen. This is a very elegant soup, the green of the
spinach forming a pretty contrast to the brown gravy.
_Time_.--1 hour. _Average cost_,1s. per quart.
_Seasonable_ from October to June.
[Illustration: SPINACH.]
SPINACH.--This plant was unknown by the ancients, although it
was cultivated in the monastic gardens of the continent in the
middle of the 14th century. Some say, that it was originally
brought from Spain; but there is a wild species growing in
England, and cultivated in Lincolnshire, in preference to the
other. There are three varieties in use; the round-leaved, the
triangular-leaved, and Flanders spinach, known by its large
leaves. They all form a useful ingredient in soup; but the
leaves are sometimes boiled alone, mashed, and eaten as greens.
TAPIOCA SOUP.