Young Scotch kale will take about twenty minutes to boil before it is tender.

When boiled, if served as a course by itself, it should be strained off very thoroughly and warmed in a stew-pan with a little butter, pepper, and salt.
SEA KALE .-- Sea kale possesses a very delicate flavour, and in cooking it the endeavour should be to preserve this flavour.

Throw the sea kale when washed into boiling water; in about twenty minutes, if it is young, it will be tender.

Serve it on plain dry toast, and keep all the heads one way.
Butter sauce, white sauce, Dutch sauce, or sauce Allemande can be served with sea kale, but should be sent to table separate in a boat, as the majority of good judges prefer the sea kale quite plain.
SPINACH .-- The chief difficulty to contend with in cooking spinach is the preliminary cleansing.

The best method of washing spinach is to take two buckets of water.