A year's cookery

2. Hambro’ Salad will be required for supper to-morrow evening. It may be partially prepared to-day, that is, the ingredients may be collected, and the anchovies may be filleted and laid between two dishes. To prepare the salad, cleanse the lettuce and endive, dry it thoroughly, and shred it finely. Put it in a salad bowl, and mix with it half a dozen filleted anchovies, a small slice of the boiled salmon torn into flakes, two or three slices of German sausage finely minced, a few slices of cold boiled potatoes, and a sour apple chopped small. Toss the whole lightly and thoroughly together at the moment of serving with the ordinary salad dressing, oil, vinegar, pepper, and salt (March 13th), sprinkle a spoonful of minced German sausage on the top, garnish with hard-boiled eggs, and serve. Strictly speaking, kippered salmon and grated Hambro' beef ought to enter into the composition of this salad, but when they are not at hand ingredients of a like character may take their place. Sunday, August 9th. Breakfast. Dinner. Tea. Supper. Potted Pheasant. Boiled Salmon. Brown and White Hambro’ Salad. Pickled Mackerel. Fillet of Veal, Bread and Butter. Greengage Pie. Vienna Bread. Stuffed and Vienna Bread. Cheese. Dry Toast. Brown and White Bread and Butter. Milk Toast. Baked. Bacon Bolls. Potatoes. Cauliflower. Queen’s Pudding, with Sugar Icing. Cheese. Strawberry Jam. Sultana Cake. Pulled Bread. ■ Breakfast. — Potted Pheasant ( see Potted Grouse, January 7th); Pickled Mackerel (August 28th) ; Vienna Bread (August 26tli) ; Milk Toast (June 17th). Dinner. — Boiled Salmon (July 5th) ; Shrimp Sauce (January 30th), Caper Sauce (March 19th), or better still, Dutch Sauce (May 14th) or B6arnaise (March 23rd), are greatly to be preferred. Fillet of Veal, Stuffed and Baked (June 28th); Bacon Rolls (July 19th) ; Potatoes (May 12th) ; Cauliflower (April 25th). Queen’s Pudding , with Sugar Icing. — Rub some stale bread through a wire sieve until half a pint of bread-crumbs have been obtained. Put these into a bowl, pour upon them a pint of boiling milk, add the grated rind of a lemon, three table-spoonfuls of white sugar, an ounce of butter, and the beaten yolks of two eggs (the whites of the eggs should be put aside; they will be wanted presently) Blitter a small pudding-dish, or, if preferred, line it with pastry, pour in the mixture, and bake in a well-heated oven till it is set and nicely browned. Put the two whites of eggs upon a plate, and whisk them until the froth can be cut in two with a knife. After they are whisked mix about a spoonful of sifted arrowroot with them to keep the froth firm, add as much white sugar as will sweeten the icing, and place it in broken lumps on the top of the pudding. Put it in the oven till lightly browned on the top, and it is ready to serve. Cheese (June 8th). Tea. — Vienna Bread (August 26th) ; Sultana Cake (August 2nd). Supper. — Hambro’ Salad (August 8tli) ; Pie (August 7th) ; Pulled Bread (August 27th). _ Things that must not be Forgotten. 1. If any salmon is left, pickle it as soon as possible after it leaves the table (May 30th). 2. Turn over the mackerel in the vinegar. 3. Put a cupful of white haricot beans to soak all night in cold water. August SOth. Breakfast. Luncheon. Dinner. Pickled Salmon. Chops, Stewed in their own Haricot Puree. Potted Pheasant. Gravy