Pick, wash and boil enough spinach to measure a pint when cooked, chopped and pounded into a soft paste. Put into stew-pan with four tablespoonfuls butter, a little grated nutmeg and salt. Cook and stir about twenty minutes. Add to this two quarts strong stock. Let it boil up and rub through a sieve. Set it over the fire again and when on the point of boiling mix in tablespoonful butter. Serve hot with chopped hard boiled eggs in each plate. - Mrs. M. S. Carpenter, Hackensack. X. J.

Spinach Soup

Put large quart spinach in hot kettle; toss to keep from burning until soft; add two tablespoons chopped onion and one qaurt milk. Cook slowly fifteen minutes, then add two tablespoons butter and thicken with two tablespoons flour. Salt and pepper to taste. - Mrs. N. J. Hudson, Los Angeles, Calif.