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Spinach

Look over the spinach, wash in four waters and take off stalks, boil in a sauce-pan without water for thirty minutes, covering closely, drain in a colander and cut with a knife while draining; season with pepper, salt and a little butter, boil two eggs hard and slice over the top; serve hot. Or it may, when boiled soft, be rubbed through the colander, then put in frying-pan, with a lump of butter, seasoned with pepper and salt. When hot, beat in two or three table-spoons rich cream. Put thin slices of buttered toast (one for each person) on dish and on each piece put a cupful of spinach neatly smoothed in shape, with the half of a hard-boiled egg on the top, cut part uppermost.