Spinach
Pick and soak several hours in cold water. Drain and shake each bunch. Throw in boiling water and boil till tender. Take up with a perforated skimmer. Put in a saucepan with a heaping tablespoonful butter; pepper and salt to taste. Stir in three hard-boiled eggs, chopped up. Let it simmer, stirring frequently. Put in a deep dish and cover with nicely poached eggs, buttered, peppered, and salted. Sea-kale may be prepared by the same recipe.-Mrs. S. T.