Spinach.
1/2 peck of spinach.
1 generous tablespoonful of butter.
1 level tablespoonful of salt.
Pick over the spinach, removing all the roots and brown leaves. Have two pans filled with cold water. Put the spinach in one pan and wash it, a few leaves at a time, dropping it into the second pan of water. When all is done, turn the water from the first pan, which should at once be rinsed and filled again with clean water. Continue washing the spinach in this way until there is not a grain of sand left in it. This you learn by passing the hand over the bottom of the pan. Put the cleaned spinach in a stewpan with a pint of boiling water and the salt, and cook for half an hour. Turn into the colander and cut with a knife. Put into a hot vegetable dish and add the butter.