CREAM OF SPINACH SOUP

Pick, wash and boil enough spinach to measure a pint when cooked, chopped and pounded into a soft paste. Put into stew- pan with four tablespoonfuls butter, a little grated nutmeg and salt. Cook and stir about twenty minutes. Add to this two quarts strong stock. Let it boil up and rub through a sieve. Set it over the fire again and when on the point of boiling mix in tablespoonful butter. Serve hot with chopped hard boiled eggs in each plate. — Mrs. M. S. Carpenter, Hackensack. X. J.