Spinach Soup No. 1

1 quart liquid from boiled spinach 1 ounce butter

1/2 pint milk 1 ounce flour

Melt the butter; stir in the flour, add the milk gradually, mix well, and cook for ten minutes. Add the spinach liquid; boil. Season and serve.

Spinach Soup No. 2

1 pound spinach

1 quart boiling water

1 1/2 ounces flour 1/2 pint milk

1 1/2 ounces butter

Wash, and pick the spinach; put it into the boiling water with a little salt. Boil with the lid off till the spinach is tender - about ten minutes. Rub through a hair sieve. Melt the butter in a saucepan; stir in the flour, and add the milk gradually. Cook for five minutes. Add the spinach puree. Boil. Season and serve.

Spinach Soup No. 3

1 cup chopped cooked spinach

1 quart white stock

2 tablespoons butter

3 tablespoons flour 1 cup milk Salt, pepper

Add spinach to the stock, heat to boiling point, and rub through a sieve. Thicken with butter and flour cooked together, add milk and seasonings, reheat, strain and serve.