A year's cookery

In a book of this nature it is exceedingly difficult to be quite exact in every detail. I have had tested afresh every recipe here given, but I shall esteem it a favour if any of my readers will favour me, through my publishers, with any improvements their experience in working out these menus may suggest. I have added to this edition, in the form of an appendix, a new chapter on Food for Invalids. Phyllis Browne. A Year's Cookery o- January 1st, Breakfast. Savoury Eggs. „ Potted Beef. Hot Rolls or Toast, Honey. Bread and B utter. Porridge. Luncheon. Baked Rabbit. Italian Macaroni. Bread and Butter. Dinner. Fried Cod. Stewed Steak. Potatoes and Brussels Sprouts. Boiled Apple Dumpling with Sweet Sauce. Cheese and Celery. Marketing. For the Day.— Five slices, half an inch thick, from the middle of a large Cod ; three pounds tender Steak ; two moderate-sized Rabbits ; one pound rashers of Bacon ; Potatoes, Brussels Sprouts, Celery ; half a pound of Macaroni. Macaroni should he bought in small quantities. Six ounces of firm Beef Suet. The flesh of the fish should be firm to the touch, and should rise immediately when pressed with the Anger. (See Marketing, January 3rd.) Rump steak is the best steak that can be chosen for this purpose, but it is expensive, and on this account buttock steak may be used in its place. Meat is likely to be tender when it yields to pressure, and when, a little taken between the finger and thumb can be crumbled. The steak should be cut evenly, and should be about an inch and a half in thickness. If there is any fear that it will not be tender, it may be brushed lightly over with vinegar before being used. See also recipe for Sea Pie (March 15th). For hints upon the choice of rabbits, see January 24th. The larger portion of the bacon is for the Rabbits, the remainder for the Kidneys. (Before choosing bacon, see January 3rd.) For To-morrow.— Four Sheep’s Kidneys— fine, plump, and perfectly fresh ; a large Neck of Mutton, as free from fat as possible (the neck should be hung in an airy place) ; Sardines. (See January 12th.) Breakfast. — Savoury Eggs. — Take as many small tins as there are eggs to be cooked — one for each person and one over is a usual allowance. Dariole moulds will be suitable for the purpose; but, wanting these, queen-cake tins or deep patty-pans may be used. Butter the tins well inside, and sprinkle in them a savoury mixture, made by mincing a slice of co-id boiled ham (fat and lean together), parsley, pepper, and salt. Two ounces of ham and a tea-spoonful of chopped parsley will be sufficient for three eggs. Break an egg care* B fully into each tin, put them side by side into a saucepan of fast¬ boiling water, and poach them gently till the white is thoroughly set. Have ready, in a hot dish, small circles of toasted bread, one for each egg. Turn the eggs carefully upon these, and serve. If liked, a small piece of broiled ham can be substituted for the buttered toast. Potted Beef (January 23rd) ; Porridge (January 25th). Luncheon. — Baked Rabbit (July 8th); Italian Macaroni (July 7th).