ten into a gill of cream.
This is an excellent soup for an invalid.

BAKED SPINACH.

[Illustration]

Use one-half peck of spinach. Pick over the leaves carefully, remove all
wilted ones and roots, wash thoroughly and put in boiling water to which
a pinch of soda has been added to keep the color. When very tender,
drain, chop fine, and put into a baking dish. Put into a saucepan with a
cup of milk, a tablespoonful of butter, one small teaspoonful of salt, a
dash of cayenne pepper and a very little grated nutmeg. Let this come to
a boil, stir into the spinach, add two well beaten eggs and bake ten
minutes in a hot oven.

BOILED SPINACH, FRENCH.

Prepare as above, after it is thoroughly tender, throw into a colander
and drench with cold water. This gives a firmness and delicacy attained
in no other way. Shake it free from water, chop fine, put into a
saucepan, stir with a tablespoonful of butter, salt and pepper to taste
and two tablespoonfuls of cream until hot, when it is ready to be heaped
in the dish with poached or boiled eggs or quirled yolks on top. To
quirl the yolks run them through the sieve of a patent potato masher.

"VICTORY" SPINACH

Carefully wash the spinach, scald it in boiling salted water, then pour
cold water over it, drain and chop fine. Stew an onion in butter until
it is soft, add the spinach, sprinkle flour over it and cook for ten
minutes stirring constantly, add salt, pepper, a little grated nutmeg,
and cover with meat stock or gravy. Boil a few minutes and when done,
add a little sour cream.

FRIED SPINACH.

Take cold spinach left from dinner, premising that it was boiled tender
in properly salted water, and that there were three or four poached eggs
left also. Chop the eggs thoroughly into the spinach and sprinkle with
pepper. Put into a frying-pan a large tablespoonful of butter, and when
it is sufficiently hot put in the spinach and eggs, and fry nicely.

RAVIOLI OF SPINACH.

Prepare a potato paste as for Potato Turnovers, or a good puff paste,
and with a saucer or tin cutter of that size cut out a circle. Place a
tablespoonful of spinach prepared French style upon one side, wet the
edges, fold over the other side and press it around with the fingers and
thumb, brush with egg and bake until a light brown. When served pour
around it cream or a cream sauce in which is a hard boiled egg chopped
fine, or peas.

SPINACH SALAD.

Take two dozen heads of spinach, season w