One small onion.

Two eggs.

Salt, pepper, and nutmeg.

A few thin slices of bacon.

Two ounces of butter.

Four tablespoonfuls of white breadcrumbs.

Half a teacupful of boiling milk.

A few browned crumbs.

Pick over and wash the spinach very carefully in several waters, as frequently it is very gritty. Next put it in a saucepan with half a teacupful of boiling water, and cook until it is tender. Do not add more water than the quantity directed, as the spinach itself contains so much water. When tender, pour the spinach into a colander, and press out all moisture possible.

While the spinach is cooking, put the white crumbs in a basin, and pour over them about half a teacupful of boiling milk. When they are soaked, squeeze out as much milk as possible, and add to them half the butter, having first melted it in a small pan.

Now melt the rest of the butter; with part of it well butter the inside of a plain pudding-mould. To the remainder in the saucepan add the onion, chopped very finely, and fry a pale brown. Add the spinach and the soaked crumbs, and mix these all together.

Separate the yolks and whites of the eggs. Beat the yolks, and add to the mixture, with the salt, pepper, and grated nutmeg. Whisk the white of one egg to a stiff froth, and stir lightly into the mixture. Sprinkle a coating of browned crumbs all over the inside of the mould, then line it with thin slices of bacon, fitting them in closely together. Fill in the centre with the spinach mixture, taking care not to disturb the bacon. Cover the top with a piece of buttered paper. Put the mould on a baking-tin in a fairly hot oven, and bake it for about an hour. Turn the contents carefully on to a hot dish, and pour round some brown gravy or tomato sauce.

The following are good firms for supplying foods, etc., mentioned in this Section Messrs. Brown & Poison (Cornflour); J. S. Fry & Sons, Ltd. (Cocoa); Samuel Hanson & Son (Red, White & Blue Coffee); George Mason & Co., Ltd. (O.K. Sauce).