Clean and prepare the spinach. Put one pint of cold water with one tablespoon of salt on to boil, and when it boils put in the spinach. When the spinach is cooked—in about ten minutes—drain it in a colander, and turn onto it the cold water from the faucet for a few moments. Then squeeze out all the water with the hands. Put three tablespoons of olive-oil into a frying-pan; when this is thoroughly hot add the spinach, salt, and pepper. Cook for a few moments, stirring well with a fork and spoon, so the oil will permeate the spinach; then serve. Do not chop the spinach.
Wash the spinach in several waters, put it in a covered saucepan on a good fire. Stir now and then to prevent burning, and after fifteen minutes add one tablespoon of salt. Cook five minutes more; drain and squeeze out the water. Then chop up very fine. Put into a saucepan one generous tablespoon of butter, three-quarters tablespoon of flour, stir, and when they are half cooked, add the spinach and a little salt and pepper. Cook for five minutes, then pour in four or five tablespoons of cream, stirring constantly to prevent burning. Take a cup of spinach, prepared as above, beat up the yolk of one egg, mix it with the spinach, and stir over the fire until the egg is set; then let it cool, and before serving stir the well-beaten whites of three eggs lightly into it. Fill china cups or buttered papered forms half full, put them into a hot oven for ten or fifteen minutes, and serve at once. If too little baked or not served at once, the souffle will be spoiled.
Boil the spinach and pass it through a fine colander. Beat up two eggs, add salt and pepper, and mix enough spinach into them to make them green. Put a little olive-oil into a frying-pan, and when it is thoroughly heated (but not boiling), pour a little of the egg, turning the pan about so that the pancake should be as thin as a piece of paper and dry. Toss if necessary. Take it out; repeat with the rest of the egg. Then take the pancakes, place them one on top of the other, and cut them into pieces the width of a finger and about two inches long. Fry them in butter, and grate a little Parmesan cheese over them. They make a very nice garnish.
Boil the spinach for a few moments, drain, squeeze out the water, then pound it well, and pass it through a fine colander. Put it into a saucepan with a lump of butter and a few drops of lemon juice. Let it boil for a few moments, then turn it into a dish and allow it to cool. When cold mix with it the beaten-up yolks of two eggs. Put them into a buttered mold, leaving an empty space in the middle. Bake in a slow oven for about an hour. When cooked turn it out onto a dish, and fill up the empty space with mushrooms, which you have prepared as follows: Wash and clean a sufficient quantity of mushrooms and put them into a saucepan with a good-sized lump of butter, a little flour, salt, and pepper. Cook over a brisk fire for ten minutes. Moisten well with chicken broth or stock, and add some roux made as follows: Put one tablespoon of flour and one of butter into a saucepan, and cook until the flour has lost all raw taste. Then add stock or milk as desired, slowly — one cup for every tablespoon of butter or flour — and stir until smooth. Squeeze the juice of half a lemon on the mushrooms, put them with their sauce into the spinach, and serve.