Spinach with Scrambled Eggs

Spinach with Scrambled Eggs 

Spinach

Toast

Eggs

Butter-1 tablespoon

Prepare spinach fresh or canned the usual way. Prepare rounds of toast. Beat eggs very lightly, so that some of the white will show after being cooked. Put 1 tablespoon of butter into pan, and when it bubbles, scramble eggs gently. Do not let them get hard. Place buttered toast on individual plates. On each piece serve spinach molded in small molds. Around each piece of toast. leaving a little border of plate put a ring of the soft scrambled egg. Mrs LJH Cordova Alabama Sec. Menu IX 

The recipe found in

FROM CRIB TO COLLEGE The PARENTS Magazine Title registered US Patent Office and in Canada;February 1929 VOL IV No 2