A year's cookery

July ith. Breakfast. Luncheon. Dinner. Pickled Herrings. Boiled Ham. Fried Plaice. Eggs in Sunshine. Bi’oad Beans. Dutch Sauce. Hot Buttered Toast. Maitre d’ Hotel Sauce. Chicken Fricasseed. Dry Toast. Suet Pudding. Potatoes. Marmalade. Cauliflower. Biown and White Bread Brown Bread and Butter and Butter. Pudding. Fried Hominy. Cheese. Marketing. For the Day. — About half a peck of Broad or Windsor Beans ; two pennyworth of Parsley ; a thick Plaice (April 21st) ; a couple of plump young Chickens (June 29th) ; a quarter of a pound of firm Kidney Suet ; Potatoes ; Cauliflower. For To-morrow.— Muffins (January 29th) ; half a pound of Naples Macaroni. Order for to-morrow one or a couple of tame Rabbits. A quarter of a pint ot Cream, for the curry. Breakfast. — Eggs in Sunshine. — Take an earthenware dish that will stand the fire and also that can be sent to table. Butter it well, sprinkle a little salt upon it, break into it as many eggs as are required, and put it on the top of the range, or in the oven for a couple of minutes till the eggs are set. Have ready some good tomato sauce, pour it over the eggs, and serve. If preferred, the tomatoes can be simply baked (July 7th) and laid on the eggs. To make Tomato Sauce. — Take half a dozen ripe tomatoes. Trim away the stalks, scoop out the seeds, cut the fruit in slices, and put them in a stewpan, with a quarter of a pint of water, an ounce of butter, and a little pepper and salt. If liked, a sliced onion, a bay-leaf, and a pinch of thyme can be added. Simmer gently with the stewpan well covered for about three-quarters of an hour, or till the tomatoes are quite tender. Stir them frequently, or they will burn. Rub them through a sieve. Melt an ounce of butter in a stewpan, and mix smoothly with it half an ounce of flour. Beat it over the fire with the back of a wooden spoon till it is well cooked. Take the pan off the fire, add gradually the tomato purée, and a gill of stock. Beturn the sauce to the stewpan, boil again till thick, and serve. Tomato Sauce from Preserved Tomatoes. — If preserved tomatoes are to be used instead of fresh tomatoes, proceed exactly as directed above, using the pulp from _ the bottle instead of the purée that has been rubbed through a sieve. If the shallot flavour is liked, one or two sliced shallots, a bay-leaf, and a sprig of thyme, u can be stewed with the sauce, and removed before serving. Half these quantities will be enough for breakfast. Fried Hominy (Feb¬ ruary 12 th). Luncheon. — Boiled Ham (Note 4, May 27th) ; Broad Beans. — Follow the recipe given for boiling green peas (July 12tli). Young beans will be done enough in twenty minutes, old ones will need to boil half an hour or more. Maitre cl’ Hotel Sauce (May 6th) ; Plain Suet Dumpling (May 13th). Dinner. — Fried Plaice (April 21st) ; Dutch Sauce (May 14th) ; Chicken Fricasseed (July 28th) ; Potatoes (April 12th) ; Cauliflower (April 25th) ; Brown Bread and Butter Pudding (July 20th) ; Cheese (J urie 8th). Things that must not be Forgotten. 1. Turn and rub the tongue in the brine. 2. Turn and rub the mutton in the pickle. 3. Turn over the herrings in the vinegar. 4. Make hydropathic red currant pudding for to-morrow (June 16th). Breakfast. Luncheon. Dinner. Pickled Herrings Scotch Collops. Gravy Soup. Boiled Ham. Italian Macaroni.