• 2 lbs. spinach
• 3 tablespoon butter
• Salt
• 1 teaspoon flour
• ½ cup cream

Always wash spinach in lukewarm water and lift it out of the water rather than drain spinach and water through sieve. Drain water from pan, fill with fresh cold water and put spinach back. Repeat this process two or three times until the water in the bottom of the pan stays clean. Leave spinach in last water for 10 to 20 minutes to soak out the remaining bits of dirt. Cook in boiling salted water, allowing it to turn over a few times. Rinse in cold water and drain. Chop. Heat butter, add flour and cream and add to spinach. Heat but do not boil or it will lose color. Garnish with buttered croutons or chopped hard-cooked eggs.