Breakfast. — Dried Haddock (January 27th); Boiled Eggs (January 5tli) ; Scones (May 23rd) ; Oatmeal Porridge (January 25th). Luncheon. ^-Beef, boiled (June 26th) ; Potato Salad (April 12th). Dinner. — Vermicelli Soup (March 22nd); Minced Veal (May lltli); Fried Bacon (January 2nd) ; Potatoes (April 12th); Hydro¬ pathic Pudding (June 16th); Cheese (June 8th). Things that must not be Forgotten. 1. If any cold potatoes were left at dinner yesterday, let them be used for the potato salad. 2. Peel and slice the potatoes, and throw them into cold water, ready for. to-morrow (F ebruary 2nd). 3. Pluck the fowl for to-morrow, and remember to draw the feathers out without turning them backward, and so tearing the skin (February 28th). _ _ • June 30th. Breakfast. Luncheon. Dinner. Sardines. Lamb’s Fry. Potato Purde. Rolled Beef. Plain Suet Pudding, with Roast Chickens. Fried Potatoes. Gravy. Bacon. Hc't Toast. Bread Sauce. Dry Toast. Potatoes. Marmalade. Cabbage. Brown and White Bread Lemon Pudding, and Batter. Bread and Milk. Cheese. Marketing. For the Day.— Lamb’s Fry, and Fowl, or a couple of Chickens, ordered yester¬ day, to be trussed for roasting ; half a pound of Bacon ; Potatoes ; Cabbage. For To-morrow.— A Bath Chap ; a quarter of a pound of German Sausage j Muffins (January 29th) ; two fine Ox-tails (April 1st). Breakfast. — Sardines (January 12th) ; Fried Potatoes (February 2nd) ; Bread and Milk (January 25th). Luncheon. — Lamb’s Fry (May 16th) ; Plain Suet Pudding (May 13tli) : this can be served with the fry, if liked. Dinner. — Potato Pur4e (J anuary 26th). Chicken or Fowl , Roasted. — Skewer the fowl firmly, flour it well, and cover it with 240 A YEARS COOKERY. well-greased kitchen-paper. Put it, neck downwards, to a clear fire, and baste it frequently with, butter or dripping. A chicken would take about half an hour ; a large fowl one hour. If two fowls are roasted together they should be placed back to back on the spit, and the backs should be turned to the fire for a minute or two before serving. Large fowls are frequently stuffed with veal forcemeat (June 27th) or sausage meat (March 18th), as they “go further” when thus prepared. Brown gravy, made of stock or of the giblets, and bread (October 18th), or oyster (October 16th) sauce should be served with the fowls. Bacon rolls (July 19th) may be used to garnish the dish. Potatoes (April 12th) ; Cabbage (June 4th) ; Lemon Pudding (August 12th) ; Cheese (June 8th). Things that must not be Forgotten, 1. Soak and boil the Bath chap (Note 1, August 25th). 2. Preserve the remains of the rolled beef. 3. Scald the giblets. If necessary, make them into gravy (October 18th), or use them for soup to-morrow (February 1st). FRUITS IN SEASON SUITABLE FOB DESSERT IN JUNE. Oranges and Apples (going out); Apricots (from France). Towards the end of the month, Cherries, Strawberries, Black, Red, and White Currants, Black, Red, and White Grapes, and West Indian Pineapples. PRESERVING FRUIT. At the latter end of June or the early part of July, Gooseberries, Strawberries, Currants (Red, White, and Black), and Raspberries may be preserved. The precise time must depend upon the state of the weather. When the season is early and the weather dry, it is wise to take advantage of the opportunity and boil the fruit, because the weather may break, and jam made from wet fruit will not keep.

AI-modernized reading of the original text

Breakfast. — Dried Haddock (January 27th); Boiled Eggs (January 5tli) ; Scones (May 23rd) ; Oatmeal Porridge (January 25th). Luncheon. ^-Beef, boiled (June 26th) ; Potato Salad (April 12th). Dinner. — Vermicelli Soup (March 22nd); Minced Veal (May lltli); Fried Bacon (January 2nd) ; Potatoes (April 12th); Hydro¬ pathic Pudding (June 16th); Cheese (June 8th). Things that must not be Forgotten. 1. If any cold potatoes were left at dinner yesterday, let them be used for the potato salad. 2. Peel and slice the potatoes, and throw them into cold water, ready for. to-morrow (F ebruary 2nd). 3. Pluck the fowl for to-morrow, and remember to draw the feathers out without turning them backward, and so tearing the skin (February 28th). _ _ • June 30th. Breakfast. Luncheon. Dinner. Sardines. Lamb’s Fry. Potato Purde. Rolled Beef. Plain Suet Pudding, with Roast Chickens. Fried Potatoes. Gravy. Bacon. Hc't Toast. Bread Sauce. Dry Toast. Potatoes. Marmalade. Cabbage. Brown and White Bread Lemon Pudding, and Batter. Bread and Milk. Cheese. Marketing. For the Day.— Lamb’s Fry, and Fowl, or a couple of Chickens, ordered yester¬ day, to be trussed for roasting ; half a pound of Bacon ; Potatoes ; Cabbage. For To-morrow.— A Bath Chap ; a quarter of a pound of German Sausage j Muffins (January 29th) ; two fine Ox-tails (April 1st). BBreakfast. — Sardines (January 12th) ; Fried Potatoes (February 2nd) ; Bread and Milk (January 25th). Luncheon. — Lamb's Fry (May 16th) ; Plain Suet Pudding (May 13th) : this can be served with the fry, if liked. Dinner. — Potato Purée (January 26th).. Chicken or Fowl , Roasted. — Skewer the fowl firmly, flour it well, and cover it with well-greased kitchen-paper. Put it, neck downwards, to a clear fire, and baste it frequently with, butter or dripping. A chicken would take about half an hour ; a large fowl one hour. If two fowls are roasted together they should be placed back to back on the spit, and the backs should be turned to the fire for a minute or two before serving. Large fowls are frequently stuffed with veal forcemeat (June 27th) or sausage meat (March 18th), as they “go further” when thus prepared. Brown gravy, made of stock or of the giblets, and bread (October 18th), or oyster (October 16th) sauce should be served with the fowls. Bacon rolls (July 19th) may be used to garnish the dish. Potatoes (April 12th) ; Cabbage (June 4th) ; Lemon Pudding (August 12th) ; Cheese (June 8th). Things that must not be Forgotten, 1. Soak and boil the Bath chap (Note 1, August 25th). 2. Preserve the remains of the rolled beef. 3. Scald the giblets. If necessary, make them into gravy (October 18th), or use them for soup to-morrow (February 1st). FRUITS IN SEASON SUITABLE FOB DESSERT IN JUNE. Oranges and Apples (going out); Apricots (from France). Towards the end of the month, Cherries, Strawberries, Black, Red, and White Currants, Black, Red, and White Grapes, and West Indian Pineapples. PRESERVING FRUIT. At the latter end of June or the early part of July, Gooseberries, Strawberries, Currants (Red, White, and Black), and Raspberries may be preserved. The precise time must depend upon the state of the weather. When the season is early and the weather dry, it is wise to take advantage of the opportunity and boil the fruit, because the weather may break, and jam made from wet fruit will not keep.

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