Cream Spinach

2 pkgs spinach
2 tbs butter
1 tbs onion, chopped finely
1 tbs flour
1/2 tsp salt
dash pepper
1 cup rich milk

Wash spinach and cook without water. Drain spinach and chop;
add hot cream; press into oiled ring-mold.
Keep mold in warming oven till ready to serve.
Unmold on hot platter; serve with the following sauce:

Melt butter; add chopped onion; cook till golden brown.
Add flour, blend; let bubble for 3 minutes.
Add seasonings and rich milk, cook and simmer till smooth and thick.
Pour over spinach mold with buttered carrots.

Cook carrots, drain and chop. Toss lightly with 2 tbs melted
butter, add a dash of salt, pepper and mace.