A year's cookery

Luncheon. — Rabbit Gateau. — Take the remains of baked rabbit, pick all the meat from the bones, and leave out the hard outer skin and the sinews, which will be a valuable addition to the stock-pot. Weigh the meat, put a slice of bacon with it, if there is any, and mince all finely together. Take half the weight in stale crumb of bread ; soak this in milk, squeeze it dry, and pound ’it with the minced rabbit ; season with pepper and salt. Bind the mixture together with yolk of egg, and at the last moment mix in the white of egg beaten to a stiff froth. Turn the preparation into a plain tin mould well buttered, put a greased paper on the top, and steam the gateau for an hour and a half as puddings are steamed (March 28tlr). Take half a pint of nicely flavoured stock (this can be made with a portion of the rabbit bones if necessary) ; thicken it by boiling in it a dessert-spoonful of corn-flour mixed smoothly with a little cold water ; add a few drops of sugar browning, and a glass of sherry, if permitted. Turn the gateau on a dish, pour the gravy round, and serve. Cold meat of different kinds can be served a second time in this way. Compote of Cherries (August 5th). Dinner. — Sole au Gratin (May 3rd) ; Veal Stew Piquante (October 2nd); New Potatoes (April 12tli); Green Peas (July 12th); Poly¬ poly Pudding (August 18th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Turn and rub the beef in the brine. 2. Shell the shrimps overnight, and put them between two dishes. July 10th. Breakfast. Luncheon. Dinner. Buttered Shrimps. Lamb’s Fry. Boiled Brill. Corned Beef. Boiled Rice. Neapolitan Sauce. Hot Buttered Toast. Scotch Hotch Potch. Dry Toast. . Hayrick Puddings. Honey. Cheese. Brown and White Bread sal Butter. Corn Flour Milk. Marketing. For the Day.— A Lamb’s Fry (May 16th) ; a moderate-sized Brill (January 9th) ; three to four pounds of a Loin of Mutton divided into neat chops. Procure a loin with as little fat as possible. If preferred, a neck of mutton or the ribs of lamb may be chosen. Plenty of vegetables for the hotch potch : young Turnips, young Carrots, a lettuce, a good-sized Cauliflower, a whitehearted Cabbage, and some young Onions, together with about two pecks of Green Peas. There should be as many mixed vegetables as will fill a quart measure or more, and three pints of freshly-shelled green peas. The excel¬ lence of hotch potch consists in the presence of a superabundance of peas. New Potatoes ; a pennyworth of German Yeast. For To-morrow.— A tin of Sardines (January 12th). Order four penny worth of Cream, if permitted. Breakfast. — Buttered Shrimps (July 23rd); Corned Beef, bought yesterday ; Corn Flour Milk (June 19th). Luncheon. — Lamb’s Fry (May 16th); Boiled Pice (February 3rd). Dinner. — Boiled Brill (January 9th); Neapolitan Sauce (February 8th). Scotch Hotch Potch. — Prepare the mixed vegetables, all but