A year's cookery

Place the pigeons on a dish, put the sauce and peas round them, and serve. Dinner. — Fillets of Sole Sautés (January 4th) ; Ribs of Beef, Rolled and Roasted (March 4th or March 8th) ; Browned Potatoes (October 18th) ; Cabbage (June 4th) ; Macaroni Pudding (March 27th) ; Cheese (June 8th). _ Things that must not be Forgotten. 1. Do not forget to stew the beef bones. Excellent stock may be made from them. 2. Preserve any boiled hominy that may be left ; it can be fried for breakfast to-morrow. 3. Prepare the Custard Blancmange for dinner to-morrow. Soak an ounce of gelatine in a cupful of cold water for an hour. Make a pint of custard, either plain or rich (August 10th). Stir the soaked gelatine in this whilst it is hot till it is dissolved. Oil some small moulds of various sizes, fill them with the custard, and put them in a cool place till wanted. When they are to be served, turn the shapes upon a glass dish, pour around them a little brightlycoloured fruit syrup or lemon syrup (March 19th), place a ring of angelica or a preserved cherry upon each mould, and serve. If preferred, a compote of fresh fruit, such as white currants, red currants, cherries, or strawberries, can be used instead of the syrup (August 5th). When very small moulds are used the blancmange can, for the sake of convenience, be made the day that they are to be served ; but of course it is safer, especially in hot weather, to let them stand some hours to stiffen. 4. Make for luncheon to-morrow a mould of cold sago with fruit juice (October 8th). August 5th. Breakfast. Luncheon. Dinner. Fried Kidneys and Bacon. Buttered Toast. Dry Toast. Brown and White Bread and Butter. W atercress . Fried Hominy. Scotch Collops. Sago Mould. Fried Plaice. Dutch Sauce. Beef, with Acid Sauce. Potatoes. Cauliflowers. Custard Blancmange. Compote of Fresh Fruit. Cheese. Marketing. For the Day.— One pound and a half of Buttock Steak (January 1st) ; a thick Plaice (April 21st) ; Potatoes ; Cauliflowers ; a pint of fresh Fruit for the compote ; a pennyworth of Parsley ; Saltpetre for the butter, if wanted (August 27th). For To-morrow.— Half a pint of freshly-boiled picked Shrimps ; a tin of Collared Tongue (January 2nd). Breakfast. — Fried Kidneys and Bacon (January 2nd) ; Fried Hominy (February 12th). Luncheon.- — Scotch Collops( January 9tli) ; Sago Mould (October 8th). Dinner. — Fried Plaice (April 21st) ; Dutch Sauce (May 14th) ; Beef, with Acid Sauce (December 4th) ; Potatoes (May 12th) ; Cauliflowers (April 25th). Compote, of Fresh Fruit. — A compote consists simply of fresh fruit boiled in syrup until it is cooked sufficiently, but has not lost either its original shape or colour. Compotes are whole¬ some and elegant preparations, and are much superior to stewed fruit as it is usually served. To prepare a compote it is necessary to have a clear syrup, made by boiling together loaf sugar and water. The fruit, sound, ripe, and fresh, should be thrown into this syrup when it is boiling, and simmered gently for a while, the time varying with the nature of the fruit. The preparation should always be removed from the fire as soon as the fruit is done enough, and before it has time to fall.