A year's cookery

Luncheon. — Chicken Kromeskies. — Kromeskies can be made with any kind of cooked poultry, game, fish, veal, or mutton. When mutton is used, the addition of a few oysters, fresh or tinned, is an improvement. They afford an excellent means of presenting cooked meat in an agreeable form. They are not really troublesome to make when once the process is understood. Boil the bacon and let it go cold. Cut all the meat from the chicken bones, mince it finely, and season it with pepper and salt if required. Supposing there is a quarter of a pound of meat, melt an ounce of butter in a stewpan, mix it with an ounce of flour, and add one gill of liquor. It is probable that in this case there will be a little cold sauce that can be used, or if there is none milk can be taken. Stir the mixture over the fire till it is smooth and very stiff, then add the mincemeat ; turn the preparation upon a plate, and put it on one side to get cold. Cut some slices, about three inches long and two wide, and as thin as it is possible, from the fat bacon. Make some Frying Batter as follows : — Put a quarter of a pound of flour into a bowl, with a pinch of salt, and mix it very smoothly with a gill of lukewarm water, then add two table-spoonfuls of salad oil ; this will make the batter smooth instead of leathery. Just before it is to be used beat the whites of two eggs to a firm froth, and dash this, not stir it, lightly in. The yolks of the eggs can be used for the pudding. Spread a spoonful of the forcemeat upon each piece of bacon, and roll it securely to the shape of a cork. Half fill a stewpan with clarified dripping, and put it on the fire till it boils, that is, till it is still and a light blue smoke rises from it. When the fat is ready, take the kroineskies, one at a time, in a spoon ; dip them into the batter, and put them at once, with the batter that is in the spoon with them, into the boiling fat. When the batter is lightly browned, that is, in less than a minute, the kromeskies will be done enough. Lay them as they are done on kitchen-paper to free them from grease, and when all are fried put them on a dish covered with a fish-paper, garnish with fried parsley, and serve. The kromeskies will not be good if the bacon is not cut thin. The batter, directions for making which are given, can be used for any kind of fruit fritters. Corn Flour Blancmange (June 15th). Dinner. — Filleted Sole Saute (January 4th) ; Anchovy Sauce (July 17th) ; Rabbit, Curried (July 16th) ; Rice, Boiled (July 21st) ; Potatoes (April 12th) ; Cabbage (June 4th) ; Queen’s Pudding (August 9th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Pot the remains of the boiled tongue (Note 5, September 26th). 2. Cleanse the salad, and partially prepare the anchovies (Note 4, January 17th). 3. Pickle the fresh herrings (August 20th). 4. Prepare the rice and barley for breakfast (Note 6, June 15th). 5. Soak a cupful of white haricot beans in cold water all night. J Breakfast. Luncheon. Dinner. Anchovies and Hard-boiled Baked Mackerel. Eggs. Gingerbread Budding. Potted Tongue. Hot Buttered Toast. Dry Toast. Brown and White Bread and Butter. Rice and Barley. Clear Soup, with Savoury Custard. Norman Haricot, with Potatoes. Haricot Beans. Viennoise Pudding. Whip Sauce. Cheese. Marketing,