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Spinach Salad

Pick over, wash and cook one-half peck of spinach. Drain and chop fine.

Season with salt, pepper and lemon juice and add one tablespoon of melted butter.

Butter small tin molds slightly and pack solidly with the mixture. Chill, remove from mold and arrange on thin slices of cold boiled tongue, cut in circular pieces.

Garnish base of each with parsley and serve on top of each sauce tartare.- Stella A. Downing.