A year's cookery

Luncheon.— Shepherd’s Pie, made of the remains of the pressed beef (January 12tli). Custard Sippets. — Break an egg into a plate, beat it well, and put with it the third of a pint of milk, sugar and flavouring to taste. Cut stale bread, as much as may be required, into slices half an inch thick, divide them into neatly-shaped pieces, and soak them in the custard. Take them up before they are soft enough to break, lay them in a clean cloth with a cupful of flour, and shake the corners of the cloth to throw the flour over them, and so coat them with it. Put them carefully on a hair sieve, and shake it to free them from superfluous flour, and fry them in a frying-pan half-filled with hot fat till they are lightly browned on both sides. Lay them between two pieces of kitchen paper to free them from grease, sift white sugar thickly over them, and serve hot. Dinner. — Tomato Purée (March 11th); Salad (March 13tli); New Potatoes (April 12th); Raspberry Hydropathic Pudding (June 16th) Cheese (June 8th). Things that must not be Forgotten. 1. Turn and rub the beef in the brine. 2. Turn the pieces of mackerel in the vinegar. If this is done daily the fish will keep for three or four days. 3. Make the ground rice mould for luncheon to-morrow (August 7th). 4. Wash and soak a large cupful of hominy (Note 3, February 10th). June 11th. Breakfast. Luncheon. Dinner. Boiled Eggs. Pickled Mackerel. Fried Halibut. Potted Hare. Ground Rice Mould, with Roast Leg of Lamb. Muffins. Apple Jelly. Mint Sauce. Dry Toast. New Potatoes. Brown and White Bread and Broccoli. Butter. Leche Crème. Boiled Hominy. * Cheese. Marketing. For the Day.— As many slices of Halibut, an inch thick, as are likely to be required. Halibut is a most excellent fish, and it is astonishing that it is not more popular than it is. In the north of England, indeed, it is valued according to its deserts ; but in the south of England it is but little known, excepting to Jews, with whom it is a great favourite. Very likely it is held in low estimation because it is cheap. It grows to an enormous size, but those fish are the best which weigh from thirty to forty pounds. It may be cooked in various ways, but the one which is least to be recommended is boiling. Fishmongers would be glad to get it if they were asked for it and thought there was a chance of selling it, because in spring and summer it is generally brought abundantly to market. In choosing it, remember that the same rules hold good with it as with other fish. A Leg of Lamb ; half a pound of Ratafias ; New Potatoes ; Broccoli; Mint. For To-morrow.— A tin of Sardines (January 12th); half a pound of Mushrooms. Breakfast. — Boiled Eggs (January 5th) ; Potted Hare {see Potted Grouse, January 7th); Muffins (January 30tli); Boiled Hominy (February 11th). Luncheon. — Pickled Mackerel (August 28th). Ground Rice Mould (August 7th). — Turn the mould upon a glass dish, and garnish it with bright-coloured jelly or jam. Dinner. — Fried Halibut (June 23rd); Boast Leg of Lamb (March 4th); Gravy (June 9th); Mint Sauce (March 25th); New Potatoes (April 12th)’; White Broccoli (April 25th); Leche Crème (May 7th) ; Cheese (J une 8th). Things that must not be Forgotten. 1. Preserve any fish that may be left. It can be made into a fish pie for luncheon to-morrow.