A year's cookery

Soup made in this way and without the bread may be thickened with flour or corn¬ flour (a table-spoonful to a pint), mixed to a smooth paste with water: and stirred into the soup, and boiled for a few minutes till the flour is 5 cooked. It is then called Brown Soup. The majority of people would, however, much prefer a soup thickened with bread rather r than flour, and the method is convenient because it enables the cook : to use profitably pieces of bread that would otherwise be wasted. Hot too much bread must be used, however, or the soup will taste? pappy. Not too much bread must be used, however, or the soup will taste pappy. Boiled Leg of Mutton (February 23rd); Caper Sauce (March i 19th); Carrots (July 6th); Mashed Potatoes (May 12th); Cqstard (August 10th) ; Cheese (J une 8th). Things that must not be Forgotten. 1. Dried Apples, imported from America and sold by grocers, are3 excellent for cooking purposes when properly prepared, and they are much more economical than fresh fruit. Wash one pound of chips, and put them with a quart of water into the oven when it is cool and not wanted for other purposes. Let them stew for twelve hours (they can remain in the oven all night), and they are ready to be sweetened, flavoured, and used. 2. Wash two table-spoonfuls of tapioca and soak it in water all night. 3. Soak a cupful of green lentils in cold water. 4. Make a mould for breakfast of the remains of the calf’s head (April 20th). May 26th. Breakfast. Luncheon. Dinner. Calf’s Head Mould. Ham Toast. Dry Toast. Brown and White Bread and Butter. Mustard and Cress. Bread and Milk. Lamb’s Fry. Tapioca and Apples. Lentil Soup. Curried Mutton (made of cold Boiled Mutton). Boiled Rice. Treacle Pudding. Cheese. Marketing. For the Day .—A fresh Lamb’s Fry; a quarter of a pound of fresh Beef Suet; if hams were not cured at home in the season, a sugar-cured Ham, weighing about twelve pounds (September 17th) ; a piece of the thin flank of Beef, weighing from eight to ten pounds. Breakfast.— Calf’s Head Mould (April 20th); Ham Toast (March 28th); Bread and Milk (January 25th). Luncheon. — Lamb’s Fry (May 16th); Tapioca and Apples (Feb¬ ruary 18th). Dinner. — Lentil Soup (April 1st). Curried Mutton. — Curry may be made either of fresh or cooked meat. Veal, chicken, rabbits, and similar meats, are particularly suited to this mode of cookery. To curry fresh meat, see July 16tli. For cooked meat proceed as follows : — Cut the meat from the cold mutton into small neat pieces, and trim away the skin and gristle, but not the fat. Leave on the bone the broken remnants of meat : they can be minced for luncheon to-morrow. Peel six good-sized onions and chop them small ; then fry them in a little butter or dripping till they are lightly browned. Take them up with a slice, and fry in the same fat two sour apples that have oeen pared and chopped small. When these are soft drain away the fat, return the onions to the stewpan, pour on a pint of the liquor in which the mutton was boiled, and simmer gently till the onions and apples are perfectly tender, then rub them through a hair sieve. Mix smoothly with the pulp a dessert-spoonful of Captain White’s curry-paste, a tea-spoonful of curry-powder, a dessert-spoonful of ground rice, and a few drops of browning.