Spinach
Having peeled and washed the spinach very nicely, put it into a bain marie, or inside kettle, without any water, and cover it closely. Pour the water into the outside kettle, and you may hurry the boiling by throwing a handful of salt in the outside tin, taking care that none of the salt gets into the inside. When the spinach is well stewed, take it up and drain it without squeezing or pressing, as that will make it tough and dry. Then chop it small, and add some hard-boiled eggs, also chopped. Season it with pepper and fresh butter, stir it well together, return it to the kettle, and let it stew a quarter of an hour or more. Serve it up with buttered toast and poached eggs laid upon it.
Spinach being very watery, should always be stewed rather than boiled. If you have no bain marie, the water that remains about the spinach, after it has been washed, will suffice to stew it slowly.
Spinach juice, for coloring green, must be strained, and boiled slightly. You can obtain plenty of juice by pounding the leaves.