Spinach Soup.

Wash a pound of spinach in several changes of water, and boil for ten minutes. Drain and chop it fine. Return it to the saucepan with the liquor, add 1 ½ pints of milk, and simmer for six minutes. Stir in a little cream before serving.

The flavour of poached or hard-boiled eggs with spinach is improved by adding a pinch of grated nutmeg.

It is not necessary to add salt when cooking spinach, as this spoils the delicacy of the dish. The water adhering to the leaves after washing is sufficient for the cooking.