il tender, which will take about 1-1/2 hours. Make a white
sauce as for the cauliflower. Put the leeks on pieces of dry toast on
a flat dish, pour the sauce over them, and serve.

MUSHROOMS (STEWED).

1 lb. of mushrooms, 1 oz. of butter, 1/2 pint of water, 1/2
teaspoonful of herbs, 1/2 saltspoonful of nutmeg, pepper and salt to
taste, juice of 1/2 a lemon, the yolk of 1 egg, 1 dessertspoonful of
Allinson cornflour. Peel and clean the mushrooms, and wash them in
water with a dash of vinegar in it. Wipe them dry with a cloth; have
the water and butter ready in a saucepan with the herbs, and
seasoning. Stew the mushrooms in this for 10 to 15 minutes. Thicken
with the cornflour, then stir in the yolk of egg with the lemon juice,
and serve.

ONION TORTILLA.

1 lb. of Spanish onions, 1-1/2 oz. of butter or oil, 3 eggs. Melt the
butter in a frying-pan, slice the onions, and fry them for 10 or 15
minutes, beat the eggs, add them to the onions, season with pepper and
salt, and fry the whole a light brown on both sides.

ONIONS (BRAISED).

2 lbs. of onions, 2 oz. of butter, vege-butter, or oil, pepper and
salt to taste. Peel and slice the onions, and fry them a nice brown in
the butter. Then add enough water to make gravy, add pepper and salt,
and stew the onions for 20 minutes. Eat with wholemeal toast. This is
very savoury, and is much liked.

ONIONS (SPANISH) (BAKED).

Peel as many onions as are required, making an incision crossways on
the top, and put in a baking-dish with 1/2 oz. of butter on each large
onion, or half that quantity on small ones; dust them over with pepper
and salt, and bake them for 3 hours. Keep them covered for 2 hours,
and let them brown after that. Baste the onions from time to time with
the butter.

SCOTCH OR CURLY KAIL.

Scotch kail is best after there has been frost on it. Wash the kail,
and cut away the coarse stalks, boil it for 1-1/2 to 2 hours in a
small quantity of water, adding a chopped up onion. Drain it when soft
and chop it fine like spinach. Into the saucepan in which the kail was
cooked put a piece of butter; melt it, and stir into it 1
tablespoonful of Allinson fine wheatmeal, and brown it very slightly.
Then add some of the drained-off kail wafer and stir it smooth with
the browned flour. Return the chopped Scotch kail to the saucepan, add
pepper and salt to taste; let it cook for a minute, and serve.

SPINACH.

Wash the spinach thoroughly, and set it over