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Fried Spinach

(Vaughan’s Vegetable Cook Book)







Take cold spinach left from dinner, premising that it was boiled tender

in properly salted water, and that there were three or four poached eggs

left also. Chop the eggs thoroughly into the spinach and sprinkle with

pepper. Put into a frying-pan a large tablespoonful of butter, and when

it is sufficiently hot put in the spinach and eggs, and fry nicely.











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