SPINACH WITH SAUCE.
One-half peck spinach, one teaspoonful salt, two tablespoonfuls flour or cornstarch, one pint boiling water, two tablespoonfuls butter, three-fourths cup cream or one cup milk. Prepare one-half peck spinach by cooking uncovered in one pint of boiling water, or, if young and tender, its own juices. Drain and chop fine. Put two tablespoonfuls butter in a frying pan; when melted add the spinach and cook three minutes. Sprinkle with two level tablespoonfuls cornstarch; stir thoroughly and add gradually three-fourths cup milk. Cook five minutes, serve with toast points on a pretty platter.