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HOUSEKEEPER'S BOOK.
                     VEGETABLES.
                        SPINACH.
   SPINACH is a vegetable which we cannot too strongly re-
 cbmmend. It must be prepared as follows:-
   After being carefully picked and washed four or five times
in abundance of water, let it be put into boiling water con-
taining some salt, in a large vessel where it may have plenty
of room. The leaves that rise above the water must be
pressed down. When the spinach is about half done, take
it off the fire, strain it, and prepare some more boiling
water and salt, in which it must be again boiled till suffi-
ciently done. The moment it is so, throw it into a colan-
der end keep pouring cold water over it for some time; then
make it into balls, and with your hands press out every drop
of water it contains; afterward chop it very fine until it be-
comes almost a paste.
   Now put a lump of butter into a stew-pan, and place the
spinach upon the butter; let it dry gently over the fire.
When the moisture is evaporated, dredge it with a little
flour, then add a small quantity of good gravy, with season-
ing to your taste; let it boil up, and serve it up with bread
fried in butter.
  The Parisians are very fond of spinach with sugar,
which is a great delicacy, and may be prepared in the fol-
lowing manner:-Boil some good cream just before you put
the spinach in the stew-pan with the butter. When you
have added the flour to the spinach as before directed, to-
gether with a little salt, put in the cream with some sugar
and nutmeg, let it simmer for ten minutes, then serve it
up on toast, with a very small quantity of pounded lump-
sugar strewed over it.
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