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Spinach With Deviled Eggs

1 peck spinach. 14 pound bacon.

Salt, pepper. 1/3 cup butter.

Few grains nutmeg. 5 hard-cooked eggs. 1/2 teaspoon salt. 1/4 teaspoon pepper. 1/2 teaspoon finely chopped parsley. 1/2 teaspoon grated onion. 1/2 cup minced ham.

Cream Salad Dressing.

PROCESS: Cook spinach in the usual way. Cook the bacon with spinach to give it flavor. When spinach is tender, remove bacon, drain spinach and chop fine. Season with salt, pepper and nutmeg. Add butter, mix well and pack into an oval mold. Keep hot over hot water, cut eggs in halves lengthwise, remove yolks and rub through a sieve. Add ham, salt, pepper, parsley and onion juice. Moisten with Cream Salad Dressing to bind mixture together. Refill halves of eggs with this mixture, heaping it pyramid-like. Turn mold of spinach on hot serving dish and surround with stuffed eggs.