A year's cookery

For the Day.— Materials for Salad both for luncheon to-day and supper to¬ morrow night: Lettuce Salad for the one, and Potato Salad for the other. One pound and a half of Calf’s Liver ; one pound of Streaky Bacon (half for to-day and half for to-morrow) ; Potatoes ; Cabbages ; half a pound of Suet for rhubarb pudding and for forcemeat ; Parsley. For To-morrow.— Plump Sheep’s Kidneys (one for each person) ; a thick pair of Soles, filleted (January 3rd) ; a Fillet of Veal, weighing about eight pounds (March lith) ; Anchovies, if not in the house; Sponge Biscuits and Lemon required; Watercress; Dried Haddock for J ime 29th ; Potatoes; Spinach. Breakfast. — Savoury Eggs (January 1st); Mushrooms on Toast (March 20tli); Scones (May 23rd) ; Milk Toast (June 17th). Luncheon. — Mutton served yesterday ; Salad (March 13th) ; ' Treacle Tart (August 7tli). Dinner. — Milk Soup (January 3rd); Liver and Bacon (January 17th); Potatoes (April 12th); Cabbages (June 4th). Boiled Rhubarb Pudding. — Follow the directions given for making beef-steak pudding (June 25th), substituting rhubarb (skinned and cut into one inch lengths) for the meat, and sugar for the flavourings. Cheese (June 8th). Things that must not be Forgotten. 1. Boil the liquor in which the meat was boiled. Glaze and brush the beef over with this (March 21st). 2. To save time to-morrow, prepare the Forcemeat for the Veal to¬ day. For this take half a pound of bread-crumbs that have been rubbed through a colander. Put with them three table-spoonfuls of finely-chopped suet, a table-spoonful of chopped parsley, a tea¬ spoonful of powdered thyme, a little piece of lemon-rind about the size of a thumb-nail, finely chopped, and a little pepper and salt. Put the mixture in a cool place, and leave it till wanted. Before using it bind it together with a beaten egg, but this should not be put in until to-morrow. 3. Fillet the anchovies, and prepare the stock for anchovy toast to-morrow (January 8th). 4. Partially prepare the rice milk for breakfast to-morrow (Note 3, June 17th). 5. Stew the veal bone, to make gravy for the joint. A little of this stock may be used for the anchovy toast (see Gravy for Veal, June 28th). Sunday, June 28th. Breakfast. Dinner. Tea. Supper. Anchovy Toast. Broiled Kidneys. Scones. Dry Toast. Watercress. Brown and White Bread and Butter. Rice Milk. Soles, Filleted, Rolled,and Baked, with Brown But¬ ter Sauce. Roast Fillet of Yeal. Fried Bacon. Potatoes. Spinach. General Favourite Pudding. Cheese. Brown and White Bread and Butter. Damson Jam. Plain Cake. Roiled Beef. Salad. Cherry Pie. Cheese. Breakfast. — Anchovy Toast (January 8th); Broiled Kidneys (January 29th); Scones (May 23rd) ; Rice Milk (June 18th). Dinner. — Soles, Filleted, Rolled, and Baked (March 1st); Brown Butter Sauce (February 12th). Fillet of Veal , Baked or Boasted. — Put the forcemeat into the space from which the bone was taken ; cut the flap slightly with a sharp knife, and lay forcemeat under it. Skewer the joint into a good round shape, bind it firmly with tape, lay the loose skin (usually sent for the purpose by the butcher) over the forcemeat and over the fat. Flour the fillet, put it into a baking-tin with deep sides, and lay a greased paper over it. Baste it