Spinach with large leaves is best. It is richest in mineral matter and is less liable to conceal insects that are difficult to dislodge. Buy the crisp, green spinach that has no withered leaves or stalks. That is the freshest and healthiest. Cut off the roots and pick it over carefully, cutting off all the withered leaves and stems, put the leaves in cold salt water to soak for half an hour. That refreshens them, and makes any minute insects crawl out and come to the surface. Shake the leaves about and turn them over several times, drop them in a large pan of water; rinse well; lift them out separately and drop back into a second pan of water. Continue washing in fresh water until there is not a grain of sand to be found in the bottom of the pan. In cooking be careful not to put too much water in the pot. That is the trouble with most spinach. It is drowned in water; a cup is plenty for one quart of spinach. Let the water come to a boil. Then lift the spinach out of the pan with the cold water dripping from it and put it into the pot, into the boiling water. Put the lid on the pot. Turn the fire a little low and let it cook slowly for fifteen minutes, stirring every now and then to keep it from sticking to the bottom of the pot. Just before taking up the spinach put some salt in it; then drain off the water and put a big tablespoon of butter and one-quarter teaspoon of pepper in it. Take it out of the pot and place it in a long, flat dish. Slice some hard-boiled eggs and place the slices all around the spinach for a kind of border. SPINACH WITH CREAM SAUCE Cook as directed, drain through colander, and grind through machine, make a rich cream sauce. Stir spinach in this sauce, add pepper, salt, nutmeg to taste, and garnish with slices of hard-boiled egg. SPINACH--FLEISCHIG Boil a quart of spinach about fifteen minutes, drain thoroughly through a colander and chop extremely fine. Heat one tablespoon of drippings in a saucepan, rub one tablespoon of flour in it, add salt, pepper and ginger to taste. Add one cup of soup stock to the whole or some beef gravy. Put the spinach in the sauce, let boil for five minutes. Garnish with hard-boiled eggs or use only the hard-boiled whites for decoration, rub the yolks to a powder and mix through the spinach. SAVOY CABBAGE Cut off the faded outside leaves and hard part of the stalk, and wash the vegetable well. Cook in boiling salted water. Drain, chop very fine and proceed as with spinach in the foregoing recipe. BRUSSELS SPROUTS Remove any wilted leaves from the outside of the sprouts, and let them stand in cold salted water from fifteen to twenty minutes. Put the sprouts into salted, rapidly boiling water and cook, uncovered, fifteen or twenty minutes or until tender, but not until they lose their shape. Drain them thoroughly in a colander; then place them in a saucepan with butter, pepper and salt, and toss them until seasoned; or mix them lightly with just enough white sauce to coat them.