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Spinach with Cream

Pick and wash the spinach well, boiling it in plenty of salted water; when tender, drain and put it in cold water for a few minutes. Press all the moisture out of the spinach and put it into a saucepan with a little butter and stir over the fire until dry. Dredge a little flour over the spinach, pour in one-fourth pint of boiling cream and season with a little grated nutmeg, sugar and salt. Turn it onto a hot dish, garnish with croutons of fried bread, and serve.