Spinach

Spinach is one of the healthiest of Vegetables, but, unfortunately, it is generally so badly prepared by the majority of cooks as to be not only most unrelishable, but unsavory as well. The great art in cooking Spinach is to cook it just long enough, and no longer; to drain thoroughly, and to have it of just such consistency as will enable it to retain a neat shape when arranged on a dish in mound shape. The most important point in cooking Spinach is to drain it perfectly dry the moment it is taken from the fire. If allowed to cook too long, it loses its color. If it stands in the water it becomes tasteless. The following are the Creole methods of serving Spinach. It is one of the cheapest of all dishes served among the Creoles, and a very good dish, too.