Spinach, No. 1

Wash it well through several waters, as it is apt to be gritty. Put it into a vegetable dish, and strew over the top, eggs which have been boiled hard and finely chopped, or poached eggs.

Spinach, No. 2

Pick off the stem of each leaf, and avoid using any that are old or discolored; wash the spinach in several waters, and put it into a quart of boiling water with a dessertspoonful of salt; press it down, and let it boil rapidly (uncovered) for ten or twelve minutes; drain it through a sieve, and press out all the water; mince quite fine, and put it into a stew-pan with two ounces of butter, a saltspoonful of salt, half the quantity of white pepper, and a teaspoonful of sifted sugar. Stir for six or eight minutes. Place the spinach on a vegetable dish, smooth it over with a knife, and cut it into triangles. Garnish with fried sippets. Cut a slice of bread into small three-cornered pieces, and fry to a pale brown color in plenty of butter or oil.