Spinach With Sauce Recipe

One-half peck spinach, one teaspoonful salt, two tablespoonfuls flour or

cornstarch, one pint boiling water, two tablespoonfuls butter,

three-fourths cup cream or one cup milk. Prepare one-half peck spinach

by cooking uncovered in one pint of boiling water, or, if young and

tender, its own juices. Drain and chop fine. Put two tablespoonfuls

butter in a frying pan; when melted add the spinach and cook three

minutes. Sprinkle with two level tablespoonfuls cornstarch; stir

thoroughly and add gradually three-fourths cup milk. Cook five minutes,

serve with toast points on a pretty platter.

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