A year's cookery

Dinner. — Tomato Puree (March 11th); Boiled Beef (February 23rd); Carrots (July 6th); Parsnips (September 30th); Apple Gateau (September 24th) ; Cheese (June 8th). Things that must not be Forgotten. 1. If the bacon is very dry soak it for three or four hours. In any case wash it well and scrape the under part. Put it into a stewpan with the cold water and cover it ; bring it to the boil, skim, and simmer very gently for two hours, half an hour to the pound. Draw off the skin, sift bread-raspings over the top, and the bacon is ready. It can be used for breakfast to-morrow morning. For bread-raspings see Remarks after Breakfast, January 2nd. 2. Boil the brine ; let it go cold, tlien follow the directions given in Note 5, February 6th. 3. Soak half a pound of Normandy pippins in cold water. 4. When cutting the German sausage take a slice off the end, and put this in its place again before putting the sausage away ; it will then be kept from getting dry. March 31st. Breakfast. Luncheon. Dinner. Boiled Bacon. Macaroni Cheese. Fried Smelts. Poached Eggs on Toast. Normandy Pippins. Cold Beef. Vienna Bread, Milk. Mashed Potatoes. Brown and White Bread Salad. and Butter. Golden Pudding. Marmalade, Porridge. Cheese. Marketing. For tlie Day. — Smelts, one for each person and one over (see Marketing February 4th) ; Parsley, Potatoes, Salad ; sis ounces of Suet. For To-morrow.— One tin of Pilchards (January 23rd) ; a pennyworth ol Watercress. Breakfast. — Bacon, boiled yesterday; Poached Eggs (February 6th) ; Vienna Bread (August 26tli) ; Porridge (January 25th). Luncheon. — Macaroni Cheese (March 20th) ; Normandy Pippins (August 16th). Dinner. — Fried Smelts (February 4th). The beef boiled yester¬ day can be served cold with salad. Many people are particularly fond of cold boiled beef. Mashed Potatoes (May 12th) ; Carrots (July 6th); Golden Pudding (May 4th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Turn and rub the ox-cheek in the brine. 2. Wash a pound of prunes, and put them to soak all night in cold water. 3. Put a cupful of green lentils to soak in cold water. FRUITS IN SEASON SUITABLE FOR DESSERT IN MARCH. Apples ; Oranges ; Bananas ; Grapes ; Pomeloes ; Shaddocks ; Nuts (Filberts, Cobs, Walnuts, Brazils, Almonds, Bareelonas); Almonds and Raisins ; French Plums ; Pigs ; Dates ; Crystallised Fruits ; Foreign Preserved Fruits. APRIL. Towards the end of April or at the beginning of May rhubarb jam may be made. It is best to preserve rhubarb at the latter end of the season, because then it does not contain so much water. Take as much rhubarb as may be thought right, peel it and cut it into small pieces. Weigh it, and with each pound of fruit take one pound of loaf sugar, the thin rind of half a lemon chopped fine, a quarter of an ounce of sweet almonds blanched and chopped fine, and a quarter of an ounce of butter. Bring the fruit slowly to the boil, add the sugar, stir it constantly and skim carefully ; then boil it rather quickly, till a little will set when it is put upon a plate. It will take about one hour and a half from the time it simmers equally all over. Just at the last stir in a wine-glassful of whiskey for each seven pounds of fruit. Put the jam into jars, and tie these down in the usual way. April 1st. Breakfast,