Spinach à la Parisienne.
Pick off the leaves from the stalks; put on in boiling water, a little salt, and cook twenty minutes. Drain hard and dry, chop fine, return to the fire with a good piece of butter, a teaspoonful of sugar, a little nutmeg, pepper and salt, and stir two minutes. Then, beat in two or three tablespoonfuls of cream, or rich milk, and whip as you would a custard. It should be smooth to taste and sight. Boil up—barely—and dish.