A year's cookery

4. Boil the piece of ham that is in the house (Note 4, May 27th). May 30th. Breakfast. Eggs on the Dish. Boiled Ham. Vienna Bread. Dry Toast. Brown and White Bread and Butter. Watercress. Porridge. Marketing. For the Bay.— Half a pound of Mushrooms, or, failing these, a small tin of Champignons ; a tin of Preserved Salmon ; a two-pound tin of Roast Chicken ; six ounces of Beef Suet ; a pennyworth of Parsley. For To-morrow.— A pair of thick Soles (January 3rd); the fishmonger should be asked to fillet the fish. A Fore-quarter of Lamb (April 11th); four moderate-sized fresh Mackerel (April 17th) ; two-pennyworth of young Mint ; New Potatoes; materials for the Salad on Sunday night ; Spinach; a hunch of Asparagus ; a tin of Preserved Peaches. Order also three pennyworth of Cream for the Gooseberry Pie. Luncheon. Australian Savoury Hash. Treacle Tart, Dinner. Pickled Salmon. Chicken Sautd aux Cham¬ pignons. New Potatoes. Cabbage. Golden Pudding. Cheese. Breakfast. — Veal Cake (May 28th) ; Ham boiled May 29th ; Vienna Bread (August 26th) ; Porridge (January 25th). Luncheon. — Savoury Hash of Australian Meat (February 5th) ; Treacle Tart (August 7th), made yesterday. Dinner. — Pickled Salmon. — To pickle preserved salmon, take the salmon out of the tin an hour or two before it is wanted, divide it into neat pieces (this will make it look more like fresh salmon), and pour over it a pickle made of equal parts of vinegar and water, boiled with peppercorns, and allowed to go cold. When the salmon is to be served put the pieces on a dish, pour a little of the liquor round, and garnish with curled endive. Fresh salmon that has been cooked may be pickled in the same way, but it should lie at least twelve hours covered with vinegar. Uncooked salmon should be lifted in good-sized pieces from the bone, laid in an earthen pan, sprinkled over with salt, covered with vinegar, tied down securely, and baked in a gentle oven till done enough, then left in the pickle till wanted. A dozen peppercorns or more should ^ be placed in the dish with it. Chicken SautO aux Champignons (April 2nd); New Potatoes (April 12tli); Cabbage (June 4th); Golden Pudding (May 4th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Turn and rub the beef in the brine. 2. Pickle the mackerel for breakfast to-morrow (August 28th). Sunday, May 31st. Breakfast. Dinner. Tea. Supper. Pickled Mackerel. Boiled Ham. Vienna Bread. Dry Toast. Marmalade. Brown and White Bread and Butter. Porridge. Soles, Filleted aiU Rolled, with Brown Butter. Roast Quarter of Lamb, with Mint Sauce. New Potatoes. Spinach, Asparagus. Dutch Sauce. Tinned Peaches. Custard. Cheese. Brown and White Bread and Butter. Damson Jam. Annie’s Cake. Gold Lamb. Mint Sauce. Salad. Gooseberry Tart. Cream. Cheese. Breakfast. — Veal Cake (May 28th) ; Pickled Mackerel (August 28th) ; Ham boiled May 29th ; Vienna Bread (August 26th) ; Porridge (January 25th). Dinner. — Soles, Filleted, Rolled, and Baked (March 1st), with Brown Butter Sauce (February 12th) ; Roast Quarter of Lamb (March 4th and April 12th); Mint Sauce (March 25th); New Potatoes (April 12th) ; Spinach (May 10th) ; Asparagus (June 14th); Dutch Sauce (May 14th) ; Preserved Peaches (April 11th); Custard (August 10th) ; Cheese (June 8th). Tea. — Annie’s Cake (September 25th).