A year's cookery

Breakfast. — Kedgeree (January 10th) ; Potted Grouse (January 7th) ; Milk Porridge (June 13tli). Luncheon. — Eggs, Stewed with Cheese (February 10th) ; Cake Pudding (February 4th). Dinner. — Crohte au Pot (May 25th) ; Roast Leg of Lamb (March 4th) ; Mint Sauce (March 25th) ; Potatoes (April 12th) ; Green Peas (July 12th) ; Macaroni Pudding (March 27th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Partially prepare the rice and barley porridge (Note 6, June 1 5th). 2L Put the lamb on a clean dish as soon as it leaves the table. August 18th. Breakfast. Luncheon. Dinner, Mushrooms on Toast. Cold Lamb. Bisque Soup. Eggs on the Dish. Mint Sauce. Curried Veal. Hot Buttered Toast. Salad. Boiled Rice. Dry Toast. Mustard and Cress. Brown and White Bread and Butter. Riee and Barley Porridge. Compote of Plums. French Beans. Roly-poly Pudding. Cheese. Marketing. For the Day.— A large Lettuce, Beetroot, Watercress, &c. ; Plums for compote ; a moderate-sized Crab. Moderate-sized fisli are the best. If the crab feels light it is not good. Crabs are at their best from April to October. A pound and a half or more of Veal Cutlet for curry ; French Beans : six ounces of Beef Suet for roly-poly pudding ; a small, plump Leg of Mutton for pickling ; Fresh Fruit for the Rothe Grtitze. For To-morrow.— Small Soles for breakfast (January 3rd) ; order a Lamb’s Fry for to-morrow. Breakfast. — Mushrooms on Toast (March 20th) ; Eggs on the Dish (December 7th) ; Bice and Barley Porridge (June 15th). Luncheon. — Lamb served yesterday ; Mint Sauce (March 25th) ; Salad (March l3th) ; Compote of Plums (August 5th). Dinner. — Bisque Soup (October 17th). Curried Veal. — Follow the recipe for Curried Babbit (July 16th), and substitute the veal for the rabbit. Boiled Bice (July 21st) ; French Beans (August 16th). Roly-poly Pudding. — Make some suet crust with one pound of flour (June 25th), roll it out till it is moderately thin, and let it be longer than broad ; spread jam over it to within half an inch of the edge all round, wet the edges, roll the pudding up to make it like a bolster, press the edges together, and roll it in a cloth that has been wrung out of boiling water and floured. Tie the ends of the cloth securely close to the pudding, plunge it into boiling water, and keep it boiling without ceasing for an hour and a half. Let it cool a minute, turn it upon a dish, and send sweet sauce (July 19th) to table with it. If preferred, treacle can be substituted for the jam in this recipe. It is a good plan to put an old plate under the pudding in the sauce¬ pan, to keep it from sticking to the pan. Cheese ( J une 8th). Things that must not be Forgotten. 1. Make some pickle (March 19th) and put the leg of mutton into it. 2. Put a cupful of green lentils to soak all night in cold water. 3. Lemon CheesecaJces. — It is a good thing to have on hand some lemon paste for making lemon cheesecakes. This should be made when there is a convenient opportunity. If kept in a cool place it will remain good for years. The following is the recipe : — Grate the rinds of two large lemons upon a coarse grater, and clean the grater with as many bread-crumbs, and no more, as will take off all the rind.