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 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:--