Then chop it, or rub it through a wire sieve. The latter method is preferable.
To dress it, mix it in a saucepan over the fire with a little butter, pepper, and salt; a little cream may be used also, care being taken not to make the spinach too moist to serve.
Press it into shape, as a mound or pyramid, in a vegetable dish, and garnish with fried croutons of bread.
Asparagus.
Cut the asparagus all the same length, and scrape the white part lightly.
Tie it together and put it in boiling water, to which salt has been added, in the proportion of one tablespoonful to two quarts of water.
Add also half an ounce of butter.
Boil gently with the lid off the saucepan for half an hour, until the green part is tender—very young asparagus will not take so long.
Dish on toast; if liked, French or white sauce may be poured over the green ends.