2 cups cooked spinach, drained dry
4 tbsp. flour
1/2 tsp. baking powder
1 tsp. salt
1/4 tsp. pepper
1 tsp. lemon juice
1/2 cup chicken stock
4 eggs, separated

Butter a 2 quart mold. Put spinach, flour, baking powder, salt, pepper, lemon juice, stock and egg yolks into blender. Mix thoroughly. Beat egg whites until stiff and fold into mixture. Pour into mold. Place in pan of water, should be 2 inches, in 350 degree oven. Let it steam 45 minutes to 60 minutes, or until firm. Unmold onto heated serving plates. Serves 6 to 8.