20. Spinach in Cream Stock

• ½ lb. spinach
• 5 pints (12 cups) water

Blanch spinach in water until the leaves turn dark green. Drain immediately and rinse under the cold tap until thoroughly cooled. Wring out the leaves very thoroughly. You may cut them into wide ribbons (about ½ inch wide). Wring them out again. This keeps the colour green even when the spinach is cooked again. Heat the Cream Stock. Add the spinach and heat through.