Spinach Souffle
Boil and dry spinach; chop it very fine in the saucepan and let it dry; stir in two tablespoonfuls of butter, one teaspoonful of salt, and one half teaspoonful of black pepper; let the butter be absorbed. Beat the yolks of two eggs in a large bowl, beat the whites to a stiff froth, mix them well into the yolks, stir in the hot seasoned spinach with a fork, and bake it in a hot buttered dish in a quick oven until the top is well browned.