5. To Keep Butter in Hot Weather. — In very hot weather it is often found difficult to keep butter firm. Ice keeps it right, but ico is not always to be had, and when this is the case the following method may bo adopted. Dissolve half a tea-spoonful of saltpetre in a pint of water, and put this in a pie-dish. Place the butter in a jar, and put the jar in the dish containing the saltpetre water. Lay a clean cloth over the butter, and let the corners rest in the saltpetre water. Keep the butter in as cool and dark a place as can be found, and change the water every day. If butter tastes rancid, wash it well first with new milk and afterwards with cold water. F resh butter keeps well when kept in water that has tartaric acid dissolved in it. A dessert-spoonful of acid may be allowed for a gallon of water✪ To Keep Butter in Hot Weather. August 23th. Breakfast. Fried Kidneys and Bacon. Bath Chain Teacakes. Dry Toast. Brown Bread and Butter. Marmalade. Rice Milk. Iiuncheon. Cold Lamb. Salad. Custard Sippets. Dinner. Salmon Cutlets. Chicken Pudding. Potatoes. Baked Tomatoes. Stone Cream. Cheese. Marketing. For the Day.— Materials for Salad. About a pound and a half of the tail end of a Salmon. This part is chosen because it is the cheapest. Half a dozen ripe Tomatoes ; a slice of lean Ham ; Potatoes ; six or eight fresh Mackerel with soft roes (April 4th) ; a pennyworth of German Yeast. For To-morrow.— Half a pound of Mushrooms ; Plums and Apples. Breakfast. — Fried Kidneys and Bacon (January 2nd); Bath Chap, served yesterday; Teacakes (February 14th); Rice Milk (June 18th). Luncheon. — Lamb, served yesterday; Salad (March 13th); Custard Sippets (June 10th). Dinner. — Salmon Cutlets (July 19tli). Chicken Pudding. — Empty the crop, take out the inside, and divide the chickens into neat pieces. Line a pudding-basin with good suet crust (June 25th) ; arrange the pieces of chicken neatly inside, interspersed with the ham, which has been also neatly divided. Season with pepper and salt, and pour over all a little strong gravy, made of the chicken giblets. Cover in the usual way (June 25th). The addition of one or two sheep’s kidneys✪ Chicken Pudding will greatly improve this dish, as will also a few mushrooms, or, when they are in season, a few oysters. The pudding should be long and gently boiled. Potatoes (April 12th); Baked Tomatoes (July 7th) j Stone Cream (July 1st) ; Cheese (June 8th). A YEARS COOKERY. 309 Things that must not be Forgotten. 1. Preserve the chicken bones ; they will be a valuable addition to the stock-pot. 2. Pastry is to be made to-day (April 17th) : Plum and apple pie (August 7th); lemon cheesecakes (August 18th); custard tart (January 19tli); also seed cake (August 14th) and Vienna bread (August 26th).

AI-modernized reading of the original text

5. To Keep Butter in Hot Weather. — In very hot weather it is often found difficult to keep butter firm. Ice keeps it right, but ico is not always to be had, and when this is the case the following method may bo adopted. Dissolve half a tea-spoonful of saltpetre in a pint of water, and put this in a pie-dish. Place the butter in a jar, and put the jar in the dish containing the saltpetre water. Lay a clean cloth over the butter, and let the corners rest in the saltpetre water. Keep the butter in as cool and dark a place as can be found, and change the water every day. If butter tastes rancid, wash it well first with new milk and afterwards with cold water. F resh butter keeps well when kept in water that has tartaric acid dissolved in it. A dessert-spoonful of acid may be allowed for a gallon of water. August 23th. Breakfast. Fried Kidneys and Bacon. Bath Chain Teacakes. Dry Toast. Brown Bread and Butter. Marmalade. Rice Milk. Iiuncheon. Cold Lamb. Salad. Custard Sippets. Dinner. Salmon Cutlets. Chicken Pudding. Potatoes. Baked Tomatoes. Stone Cream. Cheese. Marketing. For the Day.— Materials for Salad. About a pound and a half of the tail end of a Salmon. This part is chosen because it is the cheapest. Half a dozen ripe Tomatoes ; a slice of lean Ham ; Potatoes ; six or eight fresh Mackerel with soft roes (April 4th) ; a pennyworth of German Yeast. For To-morrow.— Half a pound of Mushrooms ; Plums and Apples. Breakfast. — Fried Kidneys and Bacon (January 2nd); Bath Chap, served yesterday; Teacakes (February 14th); Rice Milk (June 18th). Luncheon. — Lamb, served yesterday; Salad (March 13th); Custard Sippets (June 10th). Dinner. — Salmon Cutlets (July 19tli). Chicken Pudding. — Empty the crop, take out the inside, and divide the chickens into neat pieces. Line a pudding-basin with good suet crust (June 25th) ; arrange the pieces of chicken neatly inside, interspersed with the ham, which has been also neatly divided. Season with pepper and salt, and pour over all a little strong gravy, made of the chicken giblets. Cover in the usual way (June 25th). The addition of one or two sheep’s kidneys will greatly improve this dish, as will also a few mushrooms, or, when they are in season, a few oysters. The pudding should be long and gently boiled. Potatoes (April 12th); Baked Tomatoes (July 7th) j Stone Cream (July 1st) ; Cheese (June 8th). Things that must not be Forgotten. 1. Preserve the chicken bones ; they will be a valuable addition to the stock-pot. 2. Pastry is to be made to-day (April 17th) : Plum and apple pie (August 7th); lemon cheesecakes (August 18th); custard tart (January 19tli); also seed cake (August 14th) and Vienna bread (August 26th).

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