A year's cookery

Small portions of two or three different kinds of cheese may be handed on the same salver. When cheese becomes hard and dry it should on no account be wasted, as it may be used in various ways (Index: Cheese, Dry, To Use). _ Things that must not be Forgotten. 1. Boil the brine with an additional handful of salt. When cold, put the silverside of beef into it. 2. Make mutton pies for breakfast to-morrow of scraps of mutton that may be left (January 3rd). 3. If any haricot beans remain from dinner, let them be put aside to make haricot salad, to be served with the pressed beef at luncheon to-morrow. 4. Wash a tea-cupful of small tapioca, and let it soak all night in a pint of cold water. 5. Soak also a cupful of green lentils. June 9th. Breakfast. Luncheon. Dinner. Mock Woodcock. Mutton Pies. Radishes and Watercress. Hot Buttered Toast. Dry Toast. Brown and White Bread and Butter. Bread and Milk. Pressed Beef. Plain Tapioca Pudding. Croûte au Pot. Rolled Ribs of Beef. New Potatoes. Cauliflower. Lemon Pudding. Cheese. Marketing. For the Day. — About eight pounds of the Ribs of Beef (January 10th), boned and rolled ; six ounces of Beef Suet ; Potatoes ; Lemons ; Cauliflower. For To-morrow.— Half a dozen fresh Mackerel of a moderate size (April 4th) ; half a pound of Bacon in rashers ; a two-pound tin of Preserved Tomatoes ; a bottle of Preserved Raspberries ; Mustard and Cress for breakfast. Order three pennyworth of Cream for to-morrow. Breakfast. — Mock Woodcock (March 26th) ; Mutton Pies (Jan¬ uary 3rd) ; Radishes (March 12th); Bread and Milk (January 25th). Luncheon. — Plain Tapioca Pudding. — Put the tapioca, with the water in which it was soaked and a pint of milk, into a greased pie-dish. Throw into it half an inch of stick cinnamon or five or six inches of thin lemon-rind, and add a piece of butter about the size of a threepenny-piece. Bake in a gentle oven until the tapioca is transparent and the pudding is covered with a brown skin. It will take about three hours. Serve with sugar or jam. Dinner. — Croûte au Pot (May 25th) ; Boiled Ribs of Beef, Roasted (March 4th or 8th). Gravy. — Roasted joints should be served with a little brown, clear, bright gravy, as free from fat as it can be obtained. If the gravy that belongs to the joint is to be served, the cook should, when the meat is sufficiently roasted, take up the dripping-tin and carefully and slowly pour away the fat. As soon as brown sediment begins to run away as well as fat she should stop and pour about a quarter of a pint more of boiling water into the tin, stirring and scraping well those parts where the gravy has dried and become hard. When the liquor looks dark and rich, she should strain it through a fine strainer into a small stewpan, and make it hot, without absolutely allowing it to boil, put a pinch of salt with it, and pour it into the dish but not over the joint. Two or three table-spoonfuls of gravy only should be thus served, however, as it is most objectionable for the •carver to have very much gravy in the dish, and the juices which run from the meat when it is sut will add to the quantity as well as improve the quality of that which is provided. Many cooks pour half the gravy at their disposal into the dish, and send the rest in hot a few minutes later, and this course is to be recom¬ mended.