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Some Kitchen Kinks: Drain

To clean the spinach cut off the roots, break the leaves apart and drop them into a large pan of water, rinse them well in this water and put them in a second pan of water. Continue washing in clean waters until there is not a trace of sand on the bottom of the pan in which the vegetable was washed. If the spinach is at all wilted let it stand in cold water until it becomes fresh and crisp. Drain from this water and blanch. For half a peck of spinach have in a large saucepan 3 quarts of boiling water and 1 tablespoonful of salt. Put the drained spinach in the boiling water and let it boil ten minutes, counting from the time it begins to boil.

When it begins to boil draw the cover of the saucepan a little to one side to allow the steam to escape. At the end of ten minutes pour the spinach into a colander, and when the hot water has passed off pour cold water over it. Let it drain well and mince coarse or fine, as is suitable for the manner in which it is to be served.

One peck of spinach will make about 1½ pints when blanched and minced.

Spinach with Cream. 1½ peck spinach. 2 tablespoonfuls butter. 1 tablespoonful flour. 1 teaspoonful salt. 1½ teaspoonful pepper. 1½ pint cream or milk.

Blanch and mince the spinach. Put the butter in a saucepan and on the fire. When hot add the flour and stir until smooth and frothy, then add the minced spinach and the salt and pepper. Cook for five minutes, then add the milk or cream, hot, and cook three minutes longer. Serve.

Spinach with Egg. 1½ peck spinach. 3 tablespoonfuls butter. 1/2 teaspoonful pepper. 2 eggs. 3 teaspoonfuls salt.