A year's cookery

water till wanted; Melt a little butter in a frying-pan, put in the chops, and fry them for a minute till they are lightly browned on each side. Take them up, and fry the vegetables in the same fat for a few minutes, and turn them about to keep them from changing colour. Dredge flour over the chops, put them in a stewpan, lay the fried vegetables upon them, and pour in gradually as much warm water or stock as will just cover the whole. Bring the liquor to a boil, then draw it to the side of the fire, and simmer it gently till the chops are tender. It will take about an hour and a half. Pour off most of the liquor, and put it in a basin surrounded by cold water to cool. Carefully take off all the fat, season the gravy with pepper and salt, and add a table-spoonful of walnut or mushroom ketchup and a few drops of sugar browning. Put it on the fire once more till very hot ; arrange the chops neatly on a dish, pour the gravy over them, and serve. Haricot Beans (June 20th) ; Mashed Potatoes (May 12th) ; Holy-poly Pudding (August 18th) ; Cheese (June 8th). _ Tilings that must not be Forgotten. 1. Turn and rub the beef in the brine. 2. Hang the scrag of mutton in a cool place. April 14th. Breakfast. Limeheon. Dinner. Dried Sprats. Liver and Bacon. Fried Salmon Shad. Corned Beef. Fried Roly-poly Pudding. Mutton, stewed with veg Hot Buttered Toast. * tables. Dry Toast. Caper Sauce. Brown and White Bread Boiled Potatoes. and Butter. Guest’s Pudding. Milk Toast. Cheese. Marketing. For the Day.— A pound and a half of Calf’s Liver; half a pound of streaky Bacon, cut into rashers (January 3rd) ; a Salmon Shad, weighing about four pounds (March 17th) ; Potatoes ; another Scrag of Mutton, if necessary. For To-morrow.— A tin of Pilchards (January 23rd) ; Muffins ( see Marketing, January 29th) ; Sea Biscuits. Breakfast. — Dried Sprats (February 28th) ; Corned Beef bought yesterday ; Milk Toast (June 17th). Luncheon. — Liver and Bacon (January 17th) ; Roly-poly, sliced (March 6th). Dinner. — Fried Salmon Shad (March 17th). Scrag of Mutton, Stewed with Vegetables (February 10th). — If liked, to make variety, the meat can be taken up when done enough, brushed over with yolk of egg, have bread raspings sprinkled over it, and be browned in a Dutch oven before the fire, then served as before. Caper Sauce (March 19th) ; Boiled Potatoes (April 7th). Guest's Pudding. — Take eight ounces of bread-crumbs that have been passed through a wire sieve. Put half of these into a bowl, and pour upon them half a pint of boiling milk. Lay a plate on the top, and let them soak for a while ; then add the remainder of the bread-crumbs, three ounces of crushed ratafias, four ounces of moist sugar, four ounces of chopped candied-peel, four ounces of chopped suet, the grated rind of a fresh lemon, a pinch of salt, and a tea-spoonful of baking powder. Mix the dry ingredients thoroughly, then add four eggs, one at a time, and stir the mixture well. Pour the preparation into a buttered mould, lay a buttered paper on the top, and steam for two hours. {See Treacle Pudding, March 28th.) Let the pudding stand a minute or two, turn it out carefully,the milk and serve with sweet sauce. If liked, half a pound of stale bread can be used instead of fresh bread-crumbs ; but if this were done, the.