The spinach should be made very hot in the tin, turned out on to a dish, and hard-boiled eggs, hot, cut in halves, added.
Some people add also a little vinegar, but, unless persons' tastes are known beforehand, that is best added on the plate.
CARROTS, TINNED .-- Young carrots can be obtained in tins, and, as only young carrots are nice when served as a course by themselves, these will be found a valuable addition to the vegetarian store-cupboard.

Make the carrots hot in the tin, and let the water boil, for quite ten minutes after it comes to the boiling point.

Drain off the liquor, and serve them with some kind of white sauce exactly as if they were freshly boiled young carrots.
TURNIPS, TINNED .-- Proceed exactly the same as in the case of carrots.
FOND D'ARTICHOKE .-- These consist of the bottom part only of French artichokes.

They should be made hot in the tin, and served up with some good butter sauce, and cut lemon separate, as many prefer the artichokes plain.
MACEDOINES .-- This, as the word implies, is a mixture of various vegetables, the chief of which are generally chopped-up carrot and turnip with young green peas.

A very nice dish which can be served at a very short notice, if you have curry sauce in bottles, is a dish of vegetable curry.