Spinach à la Crème.
Boil and chop very fine, or rub through a cullender. Season with pepper and salt. Beat in, while warm, three tablespoonfuls melted butter (this is for a large dish). Put into a saucepan and heat, stirring constantly. When smoking hot, add three tablespoonfuls of cream and a teaspoonful white sugar. Boil up once, still stirring, and press firmly into a hot bowl or other mould. Turn into a hot dish and garnish with boiled eggs.