SPINACH
Spinach should be well picked over, leaf by leaf, and washed in several different waters, and changed to a different pan each time it is washed, that the sand may be left behind with each washing. Then put it in a large kettle, with a scant cup of water for a peck of spinach, and let it cook over a slow fire until tender; in this way its own juices will be extracted, and it will be more tasty than if cooked in water. It should be then drained and chopped extremely fine, or until as nearly a pulp as possible, and then mashed in a mortar or with a potato-masher. It is then ready to prepare in any way desired for the table.
Delicious spinach can be had canned, and if this is used it needs only to be very finely chopped and mashed, then seasoned, and prepared in any of the following ways.