No. 1 - American Style

2 pounds spinach Salt and pepper

3 tablespoons butter

Remove roots and wilted leaves of the spinach. Wash in several waters, until all trace of sand has disappeared. Place in a large kettle without additional water; the water which clings to the leaves is sufficient. Cover the kettle and cook with low heat until the spinach is tender. The time of cooking depends on the age of the spinach. Long cooking darkens it. Salt the water just before cooking is completed. When done, drain, chop, season with salt, pepper and butter and one tablespoon lemon-juice, if desired.

Spinach Mold -

1 peck spinach, cooked and chopped 3 unbeaten eggs 1/4 cup milk

1/4 cup butter 1 1/2 cups bread crumbs 1/4 teaspoon pepper 1 teaspoon salt

Combine all ingredients, turn into a buttered ring mold and steam 2 hours. Unmold and garnish with hard-cooked eggs and carrots. Fill center of mold with mashed potatoes or creamed mushrooms.