This section of the book is from the "Household Companion: The Model CookBook" book
Pick off the roots and decay ed leaves; wash thoroughly in three or four waters. Put the spinach into a large kettle, without water. Put it on the back part of the stove where it will cook slowly, until some of the juice is drawn out, then boil until tender. Drain, and chop if liked. To one-half peck of spinach add one table spoonful butter, one-half teaspoonful salt, and a sprinkle of pepper. Heat again Garnish with hard-boiled eggs.