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Some Kitchen Kinks: Wash

Wash and blanch the spinach, using two teaspoonfuls of the salt in the water in which the vegetable is boiled.

Drain the blanched spinach and chop rather fine, return it to the saucepan, and add the salt, pepper, and butter.

Place on the fire and cook ten minutes. Heap in a mound on a hot dish and garnish with the hard-boiled eggs, cut in slices.

Spinach Cooked without Water.- Fresh spinach when washed holds enough water for cooking. Put the spinach in a stewpan and on the fire; cover and cook ten minutes. Press down and turn the spinach over sev- APPENDIX eral times during the cooking. At the end of ten minutes turn the spinach into a chopping bowl, and mince rather fine. Return to the stewpan and add the seasonings, allowing for half a peck of spinach two generous tablespoonfuls of butter and a teaspoonful of salt. Simmer ten minutes; or if very tender five minutes will be sufficient.

Spinach cooked in this manner will retain all its salts. It will be more laxative and the flavor stronger than when blanched (boiled in water). In young, tender spinach this is not objectionable, but when the overgrown vegetable is cooked in its own moisture the flavor is strong and somewhat. acrid.