Spinach Soup. Time—2 hours.
3 lbs. spinach, 1 quart water or stock, salt and pepper to taste, 1 tablespoonful flour.
Wash the spinach in several waters, strip off the leaves and place them in a saucepan of cold water with a little salt, and boil till tender (about ½ hour). Pulp through a hair sieve with the water in which it was boiled; boil it up again in a clean stew-pan, thicken carefully with the flour, cook for 10 minutes, and serve with poached eggs.