A year's cookery

F or the Day.— Giblets ordered yesterday ; a fine Cos Lettuce ; W atercress ; young Onions ; Radishes ; Beetroot ; Potatoes ; Macaroni for soup ; Salt¬ petre (August 27th) ; a dozen fresh Herrings, half soft and half hard roes. For To-morrow.— Half a pound of Bacon in rashers; Rhubarb. Breakfast. — Savoury Eggs (January 1st) ; Collared Tongue (January 2nd) ; Plum Porridge (August 31st). Luncheon. — Stewed Giblets (February 6th); Savoury Rice (June 17th). Dinner. — Macaroni Soup (February 26th): Beef served yesterday; Salad (March 13th); Potatoes (May 12th); Corn-flour Blancmange (June 15th) ; Lemon Syrup (March 19th); Cheese (June 8th). Things that must not be Forgotten. 1. Turn and rub the mutton in the pickle. 2. Make the rhubarb mould (June 3rd) for luncheon, 3. Pickle the Fresh Herrings. — Cut off the heads and tails of the fish, scrape and wash them well, and split each one in halves, taking out the bones. Bub each half with pepper, salt, and mustard, and grate a very small quantity of nutmeg on each. Boll the halves separately, and pack them in a stone jar (one that would hold three pounds of jam or marmalade would be about the right size). Pound the soft roes of the fish, and mix them with half a pint of vinegar and as much water as would cover the herrings. Put a couple of bay-leaves on the top of all, cover the jar tightly, and bake in a gentle oven for about an hour. When the fish is cold it is ready to serve, and will be most excellent for either breakfast, luncheon, or supper. The fish should be turned in the vinegar every clay, and will keep good for three or four days even in summer. To serve these herrings, place them on a dish, with two or three parsley-leaves on each small roll. Pour a little of the gravy into the dish. August 21st. Breakfast. Luncheon. Dinner. Pickled Herrings. Toasted Bacon. Hot Buttered Toast. Dry Toast. Brown and White Bread and Butter. Oatmeal Pon’idge. Croquettes. Rhubarb Mould. Milk. Mulligatawney Soup. Chops, with Piquante Sauce. French Beans. Fried Potatoes. Ground Rice Pudding Cheese. Marketing. For the Day.— Three to four pounds of the best end of a Loin of Mutton ( April 30th) ; Plums ; French Beans ; Potatoes ; a pennyworth of German Yeast. For To-morrow.— Lambs’ Sweetbreads ; Fillet of Beef (January 2nd). Breakfast. — Pickled Herrings (August 20th) ; Toasted Bacon (January 19tli) ; Porridge (January 25th). Luncheon. — Croquettes, made of the remains of the cold beef (Bissoles, January 6th) ; Rhubarb Mould (June 3rd). Dinner. — Mulligatawney Soup (stock made of beef bones, Feb¬ ruary 13th), (January 16th) ; Chops, with Piquante Sauce (April 30tli) ; French Beans (August 16th) ; Fried Potatoes (February 2nd). Ground Rice Pudding. — Flavour a quart of milk by heating it gently with some thinly-cut lemon-rind, a little bit of cinnamon, or a couple of laurel-leaves. When pleasantly flavoured, take out the flavouring ingredient and boil the milk. Mix four ounces of ground rice smoothly with a little cold milk, add this to the boiling milk, and stir till thick. Put the rice into a bowl, let it cool, then mix with it a little sugar, a piece of butter the size of a nut, and two well-beaten eggs. Turn into a buttered dish, and bake in a gentle oven. If the oven is hot, the pudding will be watery.