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Spinach has little food value, but its refreshing and slightly laxative
qualities make it a valuable adjunct to the more substantial foods. It
contains little starch and only a suggestion of sugar, and is therefore
one of the vegetables that physicians include in the bill of fare of many
invalids who require a diet without these carbohydrates.

Like most other vegetables, it is rarely cooked to perfection, yet it
is not difficult to prepare. Except for special reasons the simplest methods
are the best for this vegetable. No matter how cheap the raw spinach may
be, it is always expensive in two things—labor and butter. It takes a
good deal of time, water, and patience to wash it clean, and no other
vegetable requires so much butter if it is to be at its best. Where strict
economy must be practiced, sweet drippings from roast beef or chicken
may be substituted for the butter.

The spinach should be thoroughly washed in clean waters until there is
not a trace of sand on the bottom of the pan in which the vegetable is
washed. If the spinach is at all wilted, let it stand in cold water until
it becomes fresh and crisp. Drain from this water and blanch. For half
a peck at spinach have in a large saucepan three quarts of boiling water
and a tablespoon of salt. Put the drained spinach in the boiling water
and let it boil ten minutes, counting from the time it begins to boil.
When it begins to boil, draw the cover of the saucepan a little to one
side to allow the steam to escape. At the end of ten minutes pour the
spinach into a colander, and when the hot water has passed off pour cold
water over it. Let it drain well, and mince coarse or fine, as is suitable
for the manner in which it is to be served.

One peck of spinach will make about one and one half pints when blanched
and minced.

SPINACH COOKED WITHOUT WATER

Fresh spinach, when washed, holds enough warer for cooking. Put the
spinach in a stewpan sad on the fire; cover and cook for ten minutes.
Press down and turn over several times during the cooking. At the end
of ten minutes turn the spmach into a chopping bowl, and mince rather
fine. Return to the stewpan and add the seasonings, allowing for half
a peck of spinach two generous tablespoons of butter and a teaspoon of
salt. Simmer for ten minutes; or, if very tender, fire minutes will be
sufficient.

Spinach cooked in this manner will retain all its salts. It will be
more laxative and the flavor stronger than when blanched (boiled in water).
In young, tender spinach this is not objectionable, but when the overgrown
vegetable is cooked in its own moisture, the flavor is strong and somewhat
acrid.