THE FRENCH WAY OF DRESSING SPINACH.
Wash and boil till tender, then squeeze and strain it; press it in a towel till almost dry; put it on a board, and chop it as finely as possible; then return it to the saucepan, with butter, pepper, and salt; stir it all the time, and let it boil fast.
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STEWED SPINACH.
Scald and chop some spinach small; cut up an onion; add pepper and salt and brown sugar, with a little vinegar, stew all together gently; serve with poached eggs or small forcemeat fritters. This forms a pretty side-dish, and is also a nice way of dressing spinach to serve in the same dish with cutlets.
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TO STEW SPANISH BEANS AND PEAS.
Soak the beans over night in cold water; they must be stewed in only sufficient water to cover them, with two table spoonsful of oil, a little pepper and salt, and white sugar. When done they should be perfectly soft and tender.
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