1/2 bushel spinach or 4 quarts cooked spinach

4 quarts boiling water

5 tablespoons salt

1/2 cup cornstarch 1 cup pork fat 8 quarts hot milk 2 teaspoons pepper

Wash spinach thoroughly, add water and part of salt, boil until very soft; rub through puree strainer. If cooked spinach is used, add water and put through strainer without further cooking. Melt fat, add flour, stir until smooth; add hot milk, and cook in double boiler twenty minutes or so. Combine mixtures; add remaining salt, pepper, and one-half teaspoon nutmeg if liked. Serve very hot.