Sardines In Spinach

Fresh spinach, 1 quart. Boiling water, 1 quart. Salt, 1 1/2 teaspoons. Egg yolk, 1.

Butter, 1/2 tablespoon. Cream, 1 tablespoon. Pepper. Sardines, 12.

Bread crumbs, 2 tablespoons.

Wash the spinach well, drain and plunge into boiling water with a teaspoon of salt. Boil for 10 minutes, drain and chop fine. Stir in the egg yolk, butter, cream, salt and pepper and heat for 2 minutes, stirring all the time. Remove from fire and spread half of spinach in a buttered baking dish. Split open without separating the sardines. Bone, spread nicely over the spinach and arrange remaining spinach over them. Sprinkle over bread crumbs, dot with bits of butter and bake for 10 minutes in hot oven.

Spinach Souffle

Cold boiled spinach, 2 cups. Salt and paprika.

White sauce, 7/8 cup. Egg whites, 2.

Chop spinach fine and put through vegetable chopper. Season and add white sauce. Mix well and fold in the stiffly beaten egg whites. Bake either in a large baking dish or individual ramekins.