1/2 peck spinach

2 slices bread

2 tablespoonfuls butter

2 hard-boiled eggs

2 tablespoonfuls cream

1 teaspoonful salt

1 saltspoonful pepper

Wash the spinach as directed in the preceding recipe; shake it from the last water until quite dry. Throw it into a hot kettle; add quickly a half pint of boiling water and sprinkle over the salt. Cover the kettle, push it to the back part of the stove for ten minutes; then pull it over a hotter portion of the fire where it will cook slowly twenty minutes; drain carefully, pressing out the water. Put the spinach in a chopping bowl and chop it very fine. Return it to the saucepan, add the cream, butter, salt and pepper and stir over the fire until smoking hot. Cut the eggs into halves and then into quarters. Cut the bread into small triangles and toast them. Pack the spinach quickly into a bowl, simply to shape it. Turn it into a round dish, putting around the edge the triangles of toast, arrange the whites of the eggs in imitation of a daisy at the top, pressing the yolk side down into the spinach, and send to the table.