Always select young and tender Spinach. Carefully pick it over, and reject all wilted leaves and coarse fibers and nerves. Cut off the roots. Wash and drain it well in cold water, and press out all the water. It will take about half a peck to make a good dish, as it boils down. Put the Spinach in a kettle, and add one cupful of water. Place on a moderate fire, and let it simmer for ten minutes. As soon as it appears to wilt, take off the fire, for that is all the cooking that is needed. Then drain the Spinach of all water through a colander, and then press through a very fine sieve, to drain off the remaining water from the Vegetable. Chop the Spinach very fine. Then put
At this point the Spinach may be served in various ways, as Spinach a la Creme, Spinach with Hard-Boiled Eggs, Spinach a la Maitre d’Hotel. The plain Boiled Spinach may be served with vinegar as a salad.