A year's cookery

Dry Toast. Brown and White Bread and Butter. Marmalade. Corn-flour Milk. Boiled Turbot. Shrimp or Lobster Sauce. Quarter of Lamb. Mint Sauce. Potatoes. Cauliflowers Rothe Griitze. Cheese. Brown and White Bread and Butter. Apple Jelly. Rice Cake. Cold Lamb. Salad. Red Currant Tart. Cheese. Breakfast. — Savoury Eggs (January 1st) ; Ham boiled yes¬ terday ; Scones (May 23rd) ; Corn-flour Milk (June 19tli). Dinner. — Boiled Turbot (June 7th) ; Shrimp Sauce (January 30th) ; Lobster Sauce (June 7th) ; Roast Lamb (March 4th and April 12tli) ; Mint Sauce (March 25th) ; Potatoes (April 12th) ; Cauliflower (April 25th) ; Bothe Griitze (December 10th) ; Cheese (June 8th). Tea.— For tlie Rice Cake , which was supposed to be made last Friday, proceed as follows : — Rub eight ounces of fresh butter into one pound of flour, add a pinch of salt, three heaped tea-spoonfuls of baking-powder (the recipe for making this is given below), a pound of ground rice, six ounces of sugar, a pound of picked and dried currants, and two ounces of candied peel chopped small. Mix the dry ingredients thoroughly. Add two well-beaten eggs and milk to make a stiff paste. Put the mixture into two small tins lined with buttered paper, and bake in a well-heated oven. When a notched skewer pushed to the bottom of the cake comes out quite clean the cakes are done enough. They will take a little more than an hour to bake. When turned out of the tin, cakes should be at once turned on their sides or on a sieve till cool. If left in the tin they will be likely to be made heavy. To make a plain Sultana Cake , weigh ten ounces of flour, and rub into it four ounces of butter or clarified dripping, add two ounces of moist sugar, four ounces of picked sultanas, a tea-spoonful of grated lemon-rind, one ounce of candied peel finely chopped, and two tea-spoonfuls of baking-powder ; mix the dry ingredients thoroughly, stir in one egg beaten up with a little milk, just sufficient to moisten the cake, and bake as before. If cakes are made too moist in mixing they are sure to be heavy when baked. For a Sultana Cake that is a little richer, but still plain and wholesome, take eight ounces of flour, a pinch of salt, one ounce of candied peel, a tea-spoonful of grated lemon-rind, a tea-spoonful of baking-powder, four ounces of butter or dripping, four ounces of sugar, and four ounces of sultanas. Mix the dry ingredients, then moisten with two eggs and about two table-spoonfuls of milk. When eggs are put into cakes of this description it is best to stir in the yolks with the milk or water that is used to moisten the liquid, to whisk the whites to a firm froth, and to stir this lightly into the cake just before it is put into the tin in which it is to be baked. To make Baking-powder. — Take an equal bulk of tartaric acid, carbonate of soda, and either ground rice or corn-flour. Mix the ingredients thoroughly, and rub the powder through a wire sieve. As a general rule a tea-spoonful of this powder is required for each pound of dry ingredients used. When baking-powder is used the pastry or cake that it is intended to lighten should be baked as soon as possible after it is moistened. Supper. — Salad (March 13th); Red Currant Tart (August 7th). Things that must not be Forgotten.