Spinach à la Crême.
Boil in plenty of hot salted water; drain, and chop fine upon a board or in a wooden tray. Return to the saucepan with a tablespoonful of butter, and when hot, add a little sugar, pepper, salt, nutmeg, and two tablespoonfuls of cream. Stir until very hot, and serve in a deep dish, with sippets of fried bread laid over it.