Spinach.
Having washed it thoroughly, put it into just enough salted boiling water to cover it. When it is tender, squeeze out all the water, and press it through a colander; then sauté it a few minutes, with a little butter, pepper, and salt. Serve with sliced, hard-boiled eggs on top; or, if it is used as a garnish for lamb, add a little lemon-juice and a spoonful of stock. Or, it is nice served as a course by itself, arranged on a platter as follows:
Put a circle of thin slices of buttered toast (one slice for each person at table) around the dish, and on each slice put a cupful of spinach, neatly smoothed in shape. Press the half of a hard-boiled egg into the top of each pile of spinach, leaving the cut part of the egg uppermost.