A year's cookery

Breakfast.— German Sausage (June 6th); Eggs, with Brown Butter (January 6th); Porridge (January 25th). Luncheon. — Cow’s Heel, with Parsley Sauce (February 20th). Elegant Economist' s Pudding. — Cut the remains of the cottage plum pudding into neat slices and lay them in a buttered pie-dish, pressing them down to make them adhere. Make as much custard as will fill the dish ; let it go cold. Pour it upon the pudding ; cover the top with thin slices of pudding, and bake in a gentle oven. When the custard is set the pudding is done enough. It will take from half an hour to an hour, according to its size. The custard may be plain or rich, according to taste (August 10th). Dinner. — Haricot Purée (March 9th) ; Fillet of Beef, Boasted (February 11th); Broccoli (Cauliflower, April 25th). Mashed Potatoes. — Boil or steam two pounds of potatoes, and when done enough rub them quickly through a wire sieve. Melt an ounce of butter in a stewpan, pour over it a quarter of a pint of milk, and add pepper and salt to taste. When the milk boils stir in the sifted potatoes, beat all briskly together over the fire for a minute or two, turn into a hot tureen, and serve. If liked, the potatoes can be pressed into a buttered mould, turned out in a shape, and browned before the fire or in a brisk oven. Late in the season, when old potatoes are full of eyes, to mash potatoes is to adopt one of the best methods of serving them {see also Potato Croquettes, November 4th). Brown Bread Pudding (July 20th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Turn the mutton in the pickle. 2. Preserve the liquor in which the cow’s heel was boiled. It will make very good stock. May 13th. Breakfast. Luncheon. Dinner. Pork Pie. Cold Beef. Tomato Purde. Mushrooms on Toast. Salad. Leg of Lamb. Watercress. Suet Pudding, with Jam, Mint Sauce. Hot Buttered Toast. Dry Toast. Brown and White Bread and Butter. Corn Flour Milk. Treacle, or Gravy. % New Potatoes. Spinach. Wyvern Puddings. Cheese.? Marketing. For the Day.— Two heads of Lettuce ; a half-penny worth of' boiled Beetroot ; a pennyworth of small Salad ; a half-pennyworth of Spring Onions ; a Leg oi Lamb ; New Potatoes ; Spinach ; a pennyworth of Parsley ; Mint for Sauce. For To-morrow.— A small tin of Corned Beef ; half a pint of Shrimps ; Radishes. Breakfast. — Pork Pie bought yesterday ; Mushrooms on Toast (March 20tli) ; Corn Flour Milk (June 19th). Luncheon. — Salad (March 13th). Suet Pudding. — Trim away all skin and fibre, and chop the suet as finely as possible. Put it into a basin, and with half a pound of suet mix thoroughly one pound of flour, a tea-spoonful of baking powder, and a pinch of salt. Add cold water to make a stiff paste. Wring a pudding-cloth out of boiling water, flour it well, and put the paste into it. Tie it securely with string, remembering to leave room for the pudding to swell, and plunge it into plenty of fast-boiling water. Boil for two hours, or longer if convenient. This pudding will be bghter if made with equal portions of stale bread-crumbs and flour rather than with flour alone. For the sake of variety, a little grated lemon-rind and the juice of a lemon or a little grated ginger may be put with it to flavour it.