Remove roots, carefully pick over (discarding wilted leaves), and wash in several waters to be sure that it is free from all sand. When young and tender put in a stewpan, allow to heat gradually, and boil twenty-five minutes, or until tender, in its own juices. Old spinach is better cooked in boiling salted water, allowing two quarts water to one peck spinach. Drain thoroughly, chop finely, reheat, and season with butter, salt and pepper. Mound on a serving dish and garnish with slices of hard-boiled eggs and toast points. The green color of spinach is better retained by cooking in an uncovered vessel, in a large quantity of water to which has been added one-third teaspoon soda.