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CHAPTER XI: Spinach

SPINACH Carefully cut off the roots, discard discolored leaves, but retain the inner heart-leaves that are not fully opened. Wash in many waters; wash from one pan to another as long as sand is seen in the bottom of the pans. If the spinach is wilted, let it freshen, after it is trimmed, by standing in cold water, before beginning to wash it. Finally rinse from a pan of clean water into a saucepan. Sprinkle a teaspoonful of salt over the top and set to cook. Press the spinach down in the saucepan as it becomes heated, and turn it over, that all the leaves may become heated, and cook without adding other water than clings to the leaves from the washing. When done turn into a colander, press out the juice and dispose in a mound on a serving dish. Serve as "greens." One-fourth a peck is enough to buy at one time.

CHOPPED SPINACH Prepare, cook and drain the spinach as above, chen chop very fine (in a wooden bowl); add a tablespoonful of butter, one-fourth a teaspoonful, each, of salt and pepper and return to the saucepan; stir over the fire until the spinach is hot throughout; turn into a vegetable dish and dispose on it a hard-cooked egg, shelled and cut in halves lengthwise.

LEFT OVER SPINACH Press the chopped spinach very compactly into two small cups and set aside in a cool place. Turn from the cups onto lettuce leaves. Serve with French dressing or with oil and vinegar.