Spinach

• ½ pk. spinach
• 2 tablespoons butter or fat
• 1

Pick off the roots and the decayed leaves, wash in three or four waters. Put the spinach in a large kettle without water Let cook slowly, until some of the juice is drawn out, then boil about 15 minutes or until tender.

Drain and chop very fine with empty baking powder can. If spinach is old, cook in 1 quart