Cook and prepare the same as greens, or after chopping mix with butter, a little cream, garnish with egg and points of toast, or form in a mound, cover with buttered cracker crumbs, brown in the oven and surround with broiled chops. Spinach is very nice served in bread boxes.

Spinach Souffle

One cup of spinach that has been cooked, well drained and washed through a strainer; two cups of milk, two tablespoonfuls each of butter and flour, two eggs, one teaspoonful of salt, pepper. Make a cream sauce of the butter, flour, scalded milk and seasonings, add beaten egg yolks, remove from the fire, add spinach and fold in the stiffly beaten whites. Bake in a buttered serving dish (setting in a pan of hot water) one-half hour; serve at once.

Spinach Timbale

Mix one cup of cooked spinach that has been finely chopped and pressed through a coarse sieve with one-half cup of thin cream, one-fourth teaspoonful of salt, and two beaten eggs, a little pepper. Bake in one large mould or in individual moulds, setting in a pan of hot water on top of the stove, or in the oven, until the center is firm. Let stand a few minutes before removing from the mould; serve with or without a sauce.