Spinach requires very careful washing to rid it of the sand with which the leaves are so often filled. Pick the spinach apart, throwing out the decayed portions, and place it in a large panful of water. Wash the spinach well, and lay it in a second pan of water; wash again and lay it back in the first pan, which has been refilled with clear water. Continue washing thus until all trace of sand has disappeared. Then boil the spinach half an hour in two cupfuls of boiling, salted water, turn it into a colander, and press out all the water possible. With a knife chop the spinach rather coarsely, leaving it in the colander for this cutting. Now return it to the kettle in which it was boiled, add a table-spoonful of butter, and salt and pepper to taste, and stir until very hot; turn at once into the serving dish, shape the spinach into a round mound, and lay on the top slices of hard boiled eggs. Serve while hot.

Spinach, With Cream

Boil, drain and chop the spinach as directed above and make the following sauce :

Three table-spoonfuls of butter. Two table-spoonfuls of flour. One cupful of cream or milk. Salt and pepper to taste.

Heat the butter, add the flour, and stir until the mixture is frothy. Add the chopped spinach, and cook for four minutes, stirring constantly. Next put in the cream, salt and pepper, cook three minutes, and serve on nicely toasted bread.