1/2 peck spinach
2 tablespoons butter
1 1/2 tablespoon sugar
1 1/2 teaspoons salt
1 small onion
1 pint rich milk
2 tablespoons flour
1/2 cup water
Put spinach in double boiler with the butter and water. Let simmer
slowly until all the juice has been extracted from the spinach.
Fry the onion and add. Now thicken with the flour blended with the water
and strain. Add the milk very hot. Do not place on the fire after the
milk has been added.
Half cream instead of milk greatly improves flavor.