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Spinach

There are several varieties of spinach (sometimes spelled spinage) cultivated in this country, the chief of which are the summer and winter kinds; the former is known as the round-seeded or summer spinach, and the latter as the prickly or winter spinach. The leaves are fleshy and succulent, and when thoroughly washed by passing through several lots of fresh water, they may be cooked or prepared according to the following recipes. The juice of the leaves is used to color confectionery.

Blanch a peck of well-washed spinach and drain it; put it into a saucepan with one-half breakfast cupful of veal stock, and cook for ten minutes. When ready to serve, add one ounce of butter, melt well together, and serve with croutons of fried bread.