Luncheon. — Eggs, Stewed with Cheese (February loth) ; Baked Batter Pudding (February 5th). Dinner. — halibut Cutlets. — Dry the fish and flour it well. Put it into a frying-pan half full of boiling fat, and when it is done enough upon one side turn it to the other with a slice. It will take from ten to twelve minutes✪ Halibut Cutlets. Drain it upon paper, and serve, with brown butter sauce (February 12th) poured over it. If liked, the slices can be dipped in a thin batter of flour and water, or they can be sprinkled over with lemon -juice before being fried. Rolled Steak. — Lay the steak flat on the table, season it with pepper and salt, and lay at one end a roll of nicely-flavoured forcemeat {see June 27th). Roll the steak tightly round and round, and bind it securely across and at the ends with twine, to prevent the forcemeat escaping. Melt a little butter in a stewpan, put in the steak, and turn it about till it is browned equally all over. Pour upon it as much stock as will half cover it, and stew it gently for two hours. Turn it over when it is half cooked. Thicken the gravy by adding a table-spoonful of corn-flour mixed to a smooth paste with water ; boil the sauce, and add a few drops of sugar browning, and pepper and salt to taste. Put the rolled beef on a hot dish, strain part of the gravy over it and the rest into a tureen, and serve very hot. If liked, the meat can be covered with a greased paper and baked in the oven, instead of being stewed. It will then need to be basted well, and twenty minutes before it is served the greased paper will have to be removed, and the beef floured and basted, in order to brown it. Twenty minutes per pound must be allowed for roasting. Potatoes (April 12th) ; Cab¬ bage (June 4th) ; Macaroni Pudding (March 27tli); Cheese (June 8th). Things that must not be Forgotten. 1. Turn and rub the thin flank of beef in the brine. 2. Save any halibut that may be left for fish cakes to-morrow. 3. Remember when boiling the cabbage to pour the cabbage water not down the sink, but upon the ground outside the house. June 24th. Breakfast. Luncheon. Dinner. Buttered Eggs. Ox-cheek. Fish Pie. Gooseberry Fool. Potato Soup. Loin of Mutton, Boned, Rolled, and Stuffed. Hot Toast. Dry Toast. Potatoes. Watercress. Cauliflower. Brown and White Bread and Golden Pudding. Butter. Cheese. Biscuits and Milk. Marketing. For the Day.— One pound of Green Gooseberries; Old Potatoes, to mash for the fish pie and potato soup; the best end of a not very fat Loin of Mutton; the A YEAR'S COOKERY. 233 butcher should be asked to bone tlie joint. Cauliflower; Mew Potatoes; six ounces of Beef Suet, for pudding ; a pennyworth of Parsley. For To-morrow.— A tin of Sardines (January 12th) ; Potted Hare {see Potted Grouse, January 7th) ; Muffins (January 29th). Breakfast. — Buttered Eggs (January lGtli) ; Ox-clieek (April 6tk) ; Biscuits and Milk (June 14tli).

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Luncheon. — Eggs, Stewed with Cheese (February loth) ; Baked Batter Pudding (February 5th). Dinner. — halibut Cutlets. — Dry the fish and flour it well. Put it into a frying-pan half full of boiling fat, and when it is done enough upon one side turn it to the other with a slice. It will take from ten to twelve minutes. Drain it upon paper, and serve, with brown butter sauce (February 12th) poured over it. If liked, the slices can be dipped in a thin batter of flour and water, or they can be sprinkled over with lemon -juice before being fried. Rolled Steak. — Lay the steak flat on the table, season it with pepper and salt, and lay at one end a roll of nicely-flavoured forcemeat {see June 27th). Roll the steak tightly round and round, and bind it securely across and at the ends with twine, to prevent the forcemeat escaping. Melt a little butter in a stewpan, put in the steak, and turn it about till it is browned equally all over. Pour upon it as much stock as will half cover it, and stew it gently for two hours. Turn it over when it is half cooked. Thicken the gravy by adding a table-spoonful of corn-flour mixed to a smooth paste with water ; boil the sauce, and add a few drops of sugar browning, and pepper and salt to taste. Put the rolled beef on a hot dish, strain part of the gravy over it and the rest into a tureen, and serve very hot. If liked, the meat can be covered with a greased paper and baked in the oven, instead of being stewed. It will then need to be basted well, and twenty minutes before it is served the greased paper will have to be removed, and the beef floured and basted, in order to brown it. Twenty minutes per pound must be allowed for roasting. Potatoes (April 12th) ; Cab¬ bage (June 4th) ; Macaroni Pudding (March 27tli); Cheese (June 8th). Things that must not be Forgotten. 1. Turn and rub the thin flank of beef in the brine. 2. Save any halibut that may be left for fish cakes to-morrow. 3. Remember when boiling the cabbage to pour the cabbage water not down the sink, but upon the ground outside the house. June 24th. Breakfast. Luncheon. Dinner. Buttered Eggs. Ox-cheek. Fish Pie. Gooseberry Fool. Potato Soup. Loin of Mutton, Boned, Rolled, and Stuffed. Hot Toast. Dry Toast. Potatoes. Watercress. Cauliflower. Brown and White Bread and Golden Pudding. Butter. Cheese. Biscuits and Milk. Marketing. For the Day.— One pound of Green Gooseberries; Old Potatoes, to mash for the fish pie and potato soup; the best end of a not very fat Loin of Mutton; the A YEAR'S COOKERY. 233 butcher should be asked to bone tlie joint. Cauliflower; Mew Potatoes; six ounces of Beef Suet, for pudding ; a pennyworth of Parsley. For To-morrow.— A tin of Sardines (January 12th) ; Potted Hare {see Potted Grouse, January 7th) ; Muffins (January 29th). Breakfast. — Buttered Eggs (January lGtli) ; Ox-clieek (April 6tk) ; Biscuits and Milk (June 14tli).

A year's cookery