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Spinach Salad (Look over a half peck)

Look over a half peck of spinach, remove roots and yellow leaves, and wash five or six times to remove all grit and dirt; drop into boiling salted water and cook for twenty minutes uncovered; press out all the water and chop very fine; while hot, mix with it a highly seasoned French dressing. Pack in small oiled molds and set away until very cold. Turn out on well blanched lettuce leaves, garnish with whites of eggs and cold tongue cut in strips or rings. On top of each mold put a little heap of sieved hard boiled yolk and pass mayonnaise separately.