Put a pint of water and a teaspoonful of salt into a cooker-pail. When
boiling add, little by little, the well-washed chard. If, after boiling
two or three minutes, there is not enough water to cover the chard, add
more boiling water. If a small amount of chard is cooked the pail or pan
must be set into a cooker-pail of boiling water. Put it into a cooker
for three hours or more. Drain in a colander and add salt, pepper, and
butter to taste. Serve with slices of hard-cooked eggs as a garnish.
One dozen stalks and leaves serve four or five persons. Many persons
cook the stalks separately and serve them with a white sauce, using
only the leaves for greens.