A year's cookery

Brown and White Bread and Butter. Honey. Rice and Barley Porridge. Cold Lamb. Mint Sauce. Semolina Mould. Milk Soup. Norman Haricot. Green Peas. Custard Blancmange, with Compote of Cherries. Cheese. Marketing. For the Day.— Half a peck of Peas; one pound of Cherries; a slice of lean Veal from the fillet, weighing from two to three pounds, or, if preferred, Veal Cutlets can be taken from the neck or loin; one pound of Bacon in rashers (half of this is for breakfast to-morrow). For To-morrow.— Small Soles, “Slips” (see January 3rd) ; two pounds or more of the tail end of a large Salmon. The tail end is the cheapest part of the fish. A little more should be procured than is likely to be wanted for dinner, as Salmon Mayonnaise is to be served for supper. A couple of Chickens ; Potatoes ; Cauliflower ; one pound of Red Currants ; a dozen Apricots, if cheap ; ingredients for Salad, two Lettuces, Small Salad, &c. ; six ounces or more of firm Kidney Suet for the Fruit Dumpling ; Bloaters, for July 20th. Breakfast. — Anchovies and Hard-boiled Eggs (January 18th). Stewed Kidneys (April 16th) ; Sally Lunns (June 4th); Bice and Barley Porridge (June 15th). Luncheon. — Lamb served yesterday ; Mint Sauce (March 25th) • Semolina Mould (July 23rd). Dinner. — Milk Soup (January 3rd); Norman Haricot (August 24th) ; Green Peas (July 12th) ; Custard Blancmange (August 4th) ; Compote of Cherries (August 5th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Turn the tongue in the brine and the mutton in the pickle. 2, Make mayonnaise for supper to-morrow night (August 30th). Sunday, July 19th. Breakfast. Dinner. Tea. Supper. Baked Slips. Toasted Bacon. Sally Lunns. Dry Toast. Brown and White Bread and Butter. Milk Toast. Salmon Cutlets. Boiled Chickens, with Golden Rain. Rolled Bacon. Potatoes. French Beans. Red Currant Dump¬ ling. Sweet Sauce. Cheese. Brown and White Bread and Butter. Compote of Apri¬ cots. Annie's Cake. Mayonnaise of Salmon. Cherry Pie. Cheese, Breakfast. — Baked Slips (January 7th); Toasted Bacon (January 19th) ; Sally Lunns (June 4th) ; Milk Toast (June 17th), Dinner. — Salmon Cutlets. — Divide the salmon into neat rounds a quarter of an inch thick, and about three inches across. Dip each one in a mixture of flour and curry powder, and fry the cutlets in hot fat till they are lightly browned (January 17th). They will be best done in a frying-basket, but they can also be cooked by being put into a frying-pan. with a slice of butter melted, being turned over when half done. Mince half a shallot finely, fry it in a little butter, and sprinkle over it a table¬ spoonful of flour and another of curry powder. Add half a pint of stock, and stir the sauce till it thickens, and throw in a large table-spoonful of mixed pickles finely chopped. Arrange the cutlets in a dish, pour the sauce upon them, and serve. If preferred, the salmon cutlets can be egged and breaded, or even floured simply, then fried in fat, and accompanied by Anchovy (July 17tli), Shrimp (January 30th), Caper (March 19tli), Dutch (May 14th), or Béarnaise Sauce (March 23rd). Boiled Fowls, with Golden Rain (September 6th). Rolled Bacon. — Cut some bacon into very thin slices about three inches long and an inch and a half wide, roll them up, and fasten them with a small skewer to keep them in shape.