sugar, and half a tea-spoonful of baking-powder (August 2nd) ; mix all thoroughly, and make into a stiff paste by stirring in the white of one egg whisked to a stiff froth and a little water. Weigh a quarter of a pound of butter or clarified dripping, and divide this into two portions. Eoll out the pastry to the thickness of a quarter of an inch, spread one portion of the butter evenly ,over it, and dredge flour upon this. Fold the paste in three, turn it round with the edges to the front, and roll it again. Spread the remainder of the butter over it, dredge flour on it again, and roll it to the shape that is required. Bake in a brisk oven. Sometimes this pastry is made by rubbing the butter into the flour, as for short crust, rolling the paste out three or four times, and brushing it over with white of egg each time it is rolled. 4. Partially prepare the rice milk (Note 3, June 17th). August 8th, Breakfast. Luncheon. Dinner. Collared Tongue. Beef a la Mode. Soles, Filleted and Rolled, Buttered Eggs. Ground Rice Mould. with Brown Butter Sauce. Vienna Bread. Loin of Lamb, Braised. Dry Toast. New Potatoes. Brown and White Bread Peas. and Butter. Cocoa-nut Pudding. Rice Milk. Cheese. Marketing. For the Day. — A pair of thick Soles (January 3rd) ; a Loin of Lamb ; Potatoes ; Green Peas, if they are to be had ; Parsley ; a fresh Cocoa-nut, or a small tin of Desiccated Cocoa-nut ; half a pint of Mushrooms. For To-morrow.— Half a dozen small fresh Mackerel (April 4th) ; a tin of Bovill’s Potted Pheasant ; the tail end, or, if preferred, a cut from the middle, of a moderate-sized Salmon ; Shrimps for sauce ; a small Cucumber for garnish ; a fillet of Veal (March 14th) ; half a pound of Bacon in rashers ; Ingredients for forcemeat (June 27th); Potatoes; Broccoli; Apples, Lettuce, Endive, & c., for Hambro’ Salad (see below). Breakfast. — Collared Tongue (Note, January 3rd) ; Buttered Eggs (January 16th) ; Vienna Bread (August 26th); Bice Milk (June 18th). Luncheon. — Beef a la Mode and Bice Mould prepared yesterday. Dinner. — Soles, Filleted, Boiled, and Baked (March 1st) ; Brown Butter Sauce (February 12th) ; Loin of Lamb, Braised (May 22nd) ; New Potatoes (April 12th) ; Green Peas (July 12tli). Cocoa-nup Pudding. — Take one cupful of grated cocoa-nut or of desiccated cocoa- nut, pour upon it a pint of boiling milk, let it soak for awhile ; put it in a saucepan, bring it again to the boil, and add rather less than a pint of cold milk and a table-spoonful of corn-flour mixed to a smooth paste with a quarter of a gill of milk. Stir the mixture and let it boil again. Pour it out, and when cool add three well-beaten eggs A YEAR'S COOKERY. 287 and sugar to taste✪ Cocoa-nut Pudding. Pour into a buttered dish, and bake m a moderate oven for about three-quarters of an hour. If fresh cocoa- nut is used the milk of the nut may be added to the pudding when it is cool. Cheese (June 8th). Things that must not bo Forgotten. 1. Pickle the mackerel for breakfast to-morrow (August 28th).

AI-modernized reading of the original text

sugar, and half a tea-spoonful of baking-powder (August 2nd) ; mix all thoroughly, and make into a stiff paste by stirring in the white of one egg whisked to a stiff froth and a little water. Weigh a quarter of a pound of butter or clarified dripping, and divide this into two portions. Roll out the pastry to the thickness of a quarter of an inch, spread one portion of the butter evenly ,over it, and dredge flour upon this. Fold the paste in three, turn it round with the edges to the front, and roll it again. Spread the remainder of the butter over it, dredge flour on it again, and roll it to the shape that is required. Bake in a brisk oven. Sometimes this pastry is made by rubbing the butter into the flour, as for short crust, rolling the paste out three or four times, and brushing it over with white of egg each time it is rolled. 4. Partially prepare the rice milk (Note 3, June 17th). August 8th, Breakfast. Luncheon. Dinner. Collared Tongue. Beef a la Mode. Soles, Filleted and Rolled, Buttered Eggs. Ground Rice Mould. with Brown Butter Sauce. Vienna Bread. Loin of Lamb, Braised. Dry Toast. New Potatoes. Brown and White Bread Peas. and Butter. Cocoa-nut Pudding. Rice Milk. Cheese. Marketing. For the Day. — A pair of thick Soles (January 3rd) ; a Loin of Lamb ; Potatoes ; Green Peas, if they are to be had ; Parsley ; a fresh Cocoa-nut, or a small tin of Desiccated Cocoa-nut ; half a pint of Mushrooms. For To-morrow.— Half a dozen small fresh Mackerel (April 4th) ; a tin of Bovill’s Potted Pheasant ; the tail end, or, if preferred, a cut from the middle, of a moderate-sized Salmon ; Shrimps for sauce ; a small Cucumber for garnish ; a fillet of Veal (March 14th) ; half a pound of Bacon in rashers ; Ingredients for forcemeat (June 27th); Potatoes; Broccoli; Apples, Lettuce, Endive, & c., for Hambro’ Salad (see below). Breakfast. — Collared Tongue (Note, January 3rd) ; Buttered Eggs (January 16th) ; Vienna Bread (August 26th); Bice Milk (June 18th). Luncheon. — Beef a la Mode and Bice Mould prepared yesterday. Dinner. — Soles, Filleted, Boiled, and Baked (March 1st) ; Brown Butter Sauce (February 12th) ; Loin of Lamb, Braised (May 22nd) ; New Potatoes (April 12th) ; Green Peas (July 12tli). Cocoa-nup Pudding. — Take one cupful of grated cocoa-nut or of desiccated cocoanut, pour upon it a pint of boiling milk, let it soak for awhile ; put it in a saucepan, bring it again to the boil, and add rather less than a pint of cold milk and a table-spoonful of corn-flour mixed to a smooth paste with a quarter of a gill of milk. Stir the mixture and let it boil again. Pour it out, and when cool add three well-beaten eggs and sugar to taste. Pour into a buttered dish, and bake m a moderate oven for about three-quarters of an hour. If fresh cocoanut is used the milk of the nut may be added to the pudding when it is cool. Cheese (June 8th). Things that must not bo Forgotten. 1. Pickle the mackerel for breakfast to-morrow (August 28th).

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Cocoa-nut Pudding

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