A year's cookery

Dinner. — Potato Purée (January 26th) ; Pigeon Pie (May 15th) ; Mashed Potatoes (May 12th); Greens (see Cabbage, June 4th). Wyvern Puddings. — Make some batter two or three hours before dinner-time ( see Toad in the Hole, January 15th). Grease some patty-pans, pour a little of the batter into each, and bake in a quick oven. Turn the puddings out of the tins, put a little jam upon each one, and serve. When it is decided to have Yorkshire pudding as an accompaniment to roast meat, the batter may be baked in small tins like this instead of being cooked in the dripping-tin under the meat, and the puddings can then be neatly arranged round the joint. Cheese (June 8th), Things that must not be Forgotten. 1. Put a cupful of hominy to soak all night in cold water. 2. In serving the sardines at breakfast to-morrow, remember to keep back four or six for the Russian salad at night. 3. If the mayonnaise made a fortnight ago were used entirely, make a little more and bottle it (August 30th). 4. If any pigeon pie were left, it will be excellent served at break¬ fast to-morrow instead of the collared tongue. 5. Make a ground rice mould (August 7th) for supper to-morrow evening. 6. Turn and rub the mutton in the pickle. 7. Stew the veal bone for white stock, to be used on May 1 1th. Sunday, May IQlh. Breakfast. Dinner. Tea. Supper. Sardines. Collared Tongue. Milk Rolls. Dry Toast. Watercress. Brown and White Bread and Butter. Hominy. Soles, Filleted and Rolled, with Brown Butter. Roast Fillet of Veal. Toasted Bacon. New Potatoes. Spinach. Raspberry Sand¬ wich Pudding. Cheese. Brown and White Bread and Butter. Strawberry Jam. Sultana Cake. Russian Salad* Plum Pie. Ground Ric« Mould. Cheese. Breakfast. — Sardines (January 1 2th); Collared Tongue (January 2nd); Milk Rolls (August 26th); Hominy (February 11th). Dinner. — Soles, Filleted and Rolled, with Brown Butter Sauce (March 1st and February 12th); Fillet of Veal (June 28th) ; Toasted Bacon (January 19th) ; New Potatoes (April 12th). Spinach — Spinach sinks so much in boiling that it will require a good bowlful to make a dish. It needs to be washed in several waters, because, as it grows so near the ground, there is usually a good deal of grit in it. When it is being washed it should be lifted out of the water with the hands : by this means the grit sinks to the bottom of the pan. When thoroughly cleansed double each leaf together, and tear away the stalk and its continuation quite down the back of the leaf. Put the spinach with the water that clings to it into a large iron pan. Do not put on the lid, but keep stirring the spinach to prevent its burning. In a very short time it will have yielded sufficient water to do away with any fear of this. Let it boil quickly till tender ; it will take from ten to fifteen minutes. Pour it into a colander and press the water from it with a vegetable presser or the back of a plate. Put it on a board and chop it as finely as possible, or, if it is wanted very good, rub it through a wire sieve. Melt an ounce of butter in a stewpan, add a little pepper and salt, a table-spoonful of cream, and the spinach, and keep stirring till thoroughly mixed and quite hot. Press the vegetable into a mould, turn upon a hot dish, and serve. If liked, poached eggs can be laid upon it and fried sippets served round it.