the fire in a saucepan
without any water, as enough water will boil out of the spinach to
cook it. Heat it gently at first, stirring it a few times to prevent
it burning, until enough water has boiled out of the spinach to
prevent it from catching. Let the spinach cook 20 minutes, then strain
it through a colander, pressing the water out with a wooden spoon or
plate. Put a piece of butter in the saucepan in which the spinach was
cooked; when melted, stir into it a spoonful of Allinson fine
wheatmeal, and keep stirring the meal and butter for 1 minute over the
fire. Return the spinach to the saucepan, mix it well with the butter
and meal, and add as much of the strained-off water as is necessary to
moisten it; add pepper and salt to taste, and a little lemon juice.
Let the spinach heat well through before serving. Have ready 1 or 2
hard-boiled eggs cut in slices, and decorate the spinach with them.
Use 1 oz. of butter, an even tablespoonful of the meal, and the juice
of 1/2 a lemon to 4 lbs. of spinach.

TURNIPS (MASHED).

Peel and wash the turnips, and steam them until tender. Mash them up
in a saucepan over the fire, mixing with them 1 oz. of butter. Pile
the mashed turnips on a flat dish, and pour a white sauce over them.

EGG COOKERY.

Eggs are a boon to cooks, especially when dishes are wanted quickly.
They enter into a great many savoury and sweet dishes, and few cakes
are made without them. They can be prepared in a great variety of
ways. Eggs are a good food when taken in moderation. As they are a
highly nutritious article of food, they should not be indulged in too
freely. Eggs contain both muscle and bone-forming material, in fact
everything required for building up the organism of the young bird.
The chemical composition of hen's and duck's eggs are as follows:--

Hen's egg. Duck's egg.
Water ........ 74.22 71.11
Nitrogen ..... 12.55 12.24
Fat .......... 12.11 15.49
Mineral matter 1.12 1.16
------ ------
100.00 100.00

Eggs take a long time to digest if hard boiled. All the fat of the egg
is contained in the yolk, but the white of the egg is pure albumen (or
nitrogen) and water. Eggs are most easily digested raw or very lightly
boiled, and best cooked thus for invalids. The best way of lightly
boiling an egg is to put it in boiling water, set the basin or
saucepan on the side of the stove, and let it sta