Dr. Allinson's cookery book, comprising many valuable vegetarian recipes

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