Ingredients. - Two pounds of spinach. Salt. Three ounces of butter. Half a gill of cream. Pepper. A slice of bread.

Time required, about half an hour.

To Dress Spinach:

1. Take two pounds of spinach and place it on a board.

2. Pick off all the stalks from the leaves.

3. Put the leaves in plenty of cold water, and wash them two or three times.

4. Turn the spinach on to a colander to drain.

5. Take a large saucepan and put the spinach into it; sprinkle a salt-spoonful of salt over it, and put it on the fire to boil. The drops of water on the leaves and their own juice are sufficient, without adding any water.

6. Let it boil quickly for ten minutes, with the cover off.

7. Then pour the spinach into the colander to drain.

8. Now press all the water out of the spinach, squeezing it quite dry.

9. Put it on a board and chop it up as finely as possible.

N. B. - If preferred, the spinach might be rubbed through a wire sieve, instead of being chopped up.

10. Take a stewpan and put in it one ounce of butter.

11. Put the spinach into the stewpan, and add about half a salt-spoonful of pepper and a salt-spoonful of salt, or more, according to taste, and half a gill of cream, and mix all together with a wooden spoon.

12. Put the stewpan on the fire, and stir until it is quite hot.

13. Cut a slice of crumb of bread about a quarter of an inch in thickness, put it on a board, and cut it up into triangular pieces.

14. Take a frying-pan and put into it two ounces of butter or clarified dripping.

15. Put the frying-pan on the fire, to heat the fat.

16. "When the fat is quite hot, throw in the pieces of bread, and let them fry a pale-brown.

17. Take the pieces of fried bread and arrange them round a hot vegetable-dish, to form a wall.

18. Serve the dressed spinach in the centre.