Now boil the spinach, and squeeze it very dry.

Boil and drain the spinach as in recipe No. 1155; chop it finely, and put it into a stewpan with the butter; stir over a gentle fire, and, when the butter has dried away, add the remaining ingredients, and simmer for about 5 minutes.

Chop it very fine, put the butter into a stewpan, and lay the spinach over that; stir it over a gentle fire, and dredge in the flour.

Then lift the spinach out of the pan with the cold water dripping from it and put it into the pot, into the boiling water.

A few minutes before serving, throw in some fried bread cut up the size of dice; pound a little spinach to a pulp, and squeeze it through a cloth, stir about a tea-cup full of this essence into the soup, let it boil up after to prevent a raw taste.

This dish somewhat resembles spinach, which should be cooked in the same fashion, but without the butter and thyme.

The taro is a lily (Arum), and its great bulbs are the edible part, though the tops of small taro-plants are delicious, surpassing spinach, and we had them often on our table.

Just before taking up the spinach put some salt in it; then drain off the water and put a big tablespoon of butter and one-quarter teaspoon of pepper in it.

Sometimes, in the middle of winter, parsley-leaves are not to be had, when the following will be found an excellent substitute:Tie up a little parsley-seed in a small piece of muslin, and boil it for 10 minutes in a small quantity of water; use this water to make the melted butter with, and throw into it a little boiled spinach, minced rather fine, which will have an appearance similar to that of parsley.

Fry 1 chopped onion in 2 tablespoonfuls of butter; add the chopped spinach, a pinch of pepper and curry-powder.

Pick and wash the spinach free from dirt, and pound the leaves in a mortar to extract the juice; then press it through a hair sieve, and put the juice into a small stewpan or jar.

This forms a pretty side-dish, and is also a nice way of dressing spinach to serve in the same dish with cutlets.