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Spinach, French Mode of Dressing

Prepare the spinach exactly as in SPINACH WITH GRAVY. When it has been boiled, drained, soaked in cold water, squeezed dry, and chopped small, dissolve two ounces of fresh butter in a saucepan, and stir the spinach in it over the fire till it is hot and dry. Add to it gradually two or three spoonfuls of boiling cream. Add a dessert-spoonful of powdered sugar and a little salt, and stir the mixture over the fire till the moisture is absorbed; then serve the spinach very hot. Garnish the dish with fried sippets, or freshly-baked pieces of puff-paste cut into fancy shapes. Time, ten minutes to boil the spinach. Probable cost, spinach, 3d. to 6d. per pound.