A year's cookery

Breakfast. — Kidneys and Bacon (January 2nd) ; Corn-flour Milk (June 19tli). Luncheon. — Cut all tire meat from tire leg of mutton, mince it, and serve with sippets (January 20th) ; Semolina Mould make yesterday. Dinner.— Boiled Brill (January 9th) ; Neapolitan Sauce (Feb¬ ruary 8th) ; Fricassee of Chicken (July 28th); Bacon Bolls (July 19th) ; Cauliflower (April 25th); Potatoes (April 12th). Chocolate Padding. — Boil half a pound of grated chocolate in one-third of a pint of milk for ten minutes. Stir in when hot an ounce of butter and an ounce and a half of sugar, and when cool add the yolks of two eggs. Beat the whites of the eggs to a froth, and break them in lightly just before steaming the pudding. Butter the inside of a mould with the fingers, and sprinkle two ounces of powdered rusks upon the butter. Put in the chocolate, lay a buttered paper on the top of the pudding, and steam it for an hour and a quarter. (Treacle Pudding, March 28th). Turn out carefully, and serve with a pint ol good custard (August 10th) round the pudding. Cheese (June 8th). Things that must not be Forgotten. 1. Turn and rub the tongue in the pickle. 2. Pastry is usually made on Friday, but as a pigeon pie is to be made for Sunday, and as it will not keep well for more than a day or so, it will be better to defer the business until to-morrow. 3. Make the sago mould for luncheon to-morrow, and let it stand in a cool place till wanted (October 8th). July 25th. Breakfast. Luncheon. Dinner. Fried Ham. Rice and Cheese. Soles au Gratin. Fried Eggs. Sago Mould. Veal, Stewed. Muffins. Green Peas, Dry Toast. Young Carrots. Brown and White Bread Potatoes. and Butter. Viennoise Pudding. Bread and Milk. Cheese. Marketing. For the Day. — A pair of thick Soles (January 3rd); three or four pounds of the Loin, Neck, or Breast of Veal; Green Peas; Young Carrots; New Potatoes ; three plump Young Pigeons ; a slice of Beef or Veal (May 15th). For To-morrow. — A moderate-sized Turbot, filleted (June 6th) ; a couple of Ducks (July 4th) ; Green Peas ; Endive ; ingredients for a Salad ; six ounces of firm Beef Suet ; one or two pairs of Lambs’ Sweetbreads ; Bacon. Breakfast. — Fried Ham (March 5th) ; Fried Eggs (March 5th) ; Muffins (January 30th) ; Bread and Milk (January 25th). Luncheon. — Rice and Cheese (February 18th); Sago Mould made yesterday. Dinner. — Soles au Gratin (May 3rd). Veal Stewed.— Divide the veal into chops or neat pieces convenient for serving. Melt a slice of butter in a stewpan, put in the veal, which has been peppered, salted, and dredged with flour, and let it fry until it is lightly coloured upon both sides. Pour in gradually boiling stock or water to cover it, and let the meat simmer very gently for an hour. Put with it a dozen young carrots, half a dozen young onions, if the flavour is liked, a bunch of parsley, a sprig of thyme, and a little pepper and salt. Then simmer till the vegetables are clone enough. Place the meat and vegetables upon a dish, put with the sauce two ripe tomatoes broken small, and a little mushroom ketchup. Boil the sauce two or three minutes (if not sufficiently acid add a little lemon-juice), pour it round the meat, and serve. Send new potatoes (April 12th) and green peas (July 12tli) to table as accompaniments to this dish. Viennoise Pudding (July 6th) ; Cheese (June 8th).