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Spinach, Green, for Colouring Soups, Sweet Dishes, Etc

Wash any quantity of spinach, and put it with the moisture still clinging to it into a mortar, and pound it to pulp. Press it through a sieve, or squeeze it in a cloth to obtain as much juice as possible from it. Pour the juice into a jar, and set this into a pan of water on the point of boiling, and let it simmer for half an hour. Cover it up, and keep it in a cool place till wanted. If soup is to be coloured, mix a little greening with a little boiling stock, and add this to the soup. If sweet dishes are in question, mix a little of the prepared juice with finely-powdered sugar, and add this to the ingredients. Time to poach the juice, three or four minutes.