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M. J. Delaney cookbook, 1933
Page 143
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Spinach Souffle Boil spinach until done. Drain and chop fine. Make a cream sauce of 1 tbsp. of butter, melted, 1 tbsp. flour 4 or 5 tbsp. cream, grated cheese. Stir in the chopped spinach and let simmer slowly until hot. Spoon Bread 1 cup corn meal 2 1/2 cups water or half and half milk and water 2 tbsps. butter salt 2 eggs-beaten separately Boil cornmeal and liquid in double boiler or
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Spinach Souffle Boil spinach until done. Drain and chop fine. Make a cream sauce of 1 tbsp. of butter, melted, 1 tbsp. flour 4 or 5 tbsp. cream, grated cheese. Stir in the chopped spinach and let simmer slowly until hot. Spoon Bread 1 cup corn meal 2 1/2 cups water or half and half milk and water 2 tbsps. butter salt 2 eggs-beaten separately Boil cornmeal and liquid in double boiler or
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