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Creamed Spinach

Wash, cook, drain and chop fine ½ peck of spinach. In a saucepan melt 1 tablespoonful of butter; add 1 tablespoonful of flour, ½ teaspoonful of salt, ½ of a teaspoonful of pepper and cook for two minutes. Gradually stir in 34 of a cupful of rich milk until smoothly thickened.

Add the spinach; draw to one side and simmer gently for ten minutes. Serve on toast.