CREAM OF SPINACH
Put the contents of 1 can of spinach in a chopping-bowl and chop it to a fine pulp; then put it in a double boiler with 2 tablespoons of onion juice (grated onion), and some salt and pepper, and 5 or 6 cups of milk. Let all cook together for twenty minutes, then pour through a sieve, pressing the spinach to extract the juice. Return the soup to the double boiler, add 1 tablespoon of butter, re-season with salt and pepper and a pinch of nutmeg or mace, and some celery salt. A tablespoon of whipped cream added at the last is an improvement, or 1 tablespoon of finely chopped white and riced yolk of hard-boiled egg can be added. The spinach itself can be prepared next day in any of the ways described for serving spinach.