Use 1 pack of spinach, wash it thoroughly, and chop fine, put piece of butter in saucepan, size of an egg; when hot, add 1 onion, chopped fine; fry until brown, then add 2 tablespoons flour, stir a few minutes; add chopped spinach, stir well; then add 2 qts. water. Let it simmer 1/2 an hr., put through sieve, season just before serving. Add 3 yolks, dissolved in 1 cup of cream. - Mrs. Nina Halfacre, 3622 Forest Ave., Chicago, 111.

Variation I

Always wash spinach in 5 or 6 waters. Boil 2 qts., uncovered, for 10 minutes in boiling salted water; drain, rinse with cold water, chop fine and rub through a colander into 3 pts. of boiling milk, melt 2 tablespoons of butter, add 3 heaping tablespoons of flour, then the soup, slowly; season with 1 heaping teaspoon salt and a little pepper. - Mrs. Joseph Hall, 3339 Vernon Ave., Chicago, 111.

Cream Of Spinach With Stock

Chop and pound 1 pt. of cold, cooked spinach, to a soft paste. Put it in a stew-pan with 4 tablespoons of butter and a teaspoon of salt. Cook and stir for 15 minutes. Add 1 qt. of stock and 1 pt. of boiling water; let boil up and rub through a strainer. Set over fire again, and when boiling, add 1 tablespoon of butter and a teaspoon of sugar. - Mrs. E. D. Kelley, Winnetka, 111.