A year's cookery

important to keep a pan for omelettes only, which pan should neve? be washed, but should be well wiped with a clean cloth each time it is used. Take chopped parsley to fill a tea-spoon, and three eggs. Beat the eggs for two seconds, and mix with them the parsley and a little pepper and salt. Bub the omelette-pan with a shallot, then melt an ounce of butter in it over a bright clear fire. Pour the eggs upon the hot butter, stir them quickly with a wooden spoon, and shake the pan to keep the eggs from sticking. As soon as the mixture begins to thicken, raise the handle of the pan, and let the omelette remain at the opposite side till it is brown. Turn it over quickly, and put it on a hot dish. The outside should be of a golden colour, and the inside quite soft. Serve immediately. Spiced Beef, bought yesterday. Hot Rolls are sent in hot from the baker’s. They need only to be split open, buttered, put together again, then placed on a hot dish and covered with a hot napkin. Fried Hominy (February 12th). Luncheon. — Lamb’s Fry (May 16th); Jam and Bread, with Milk (February 23rd). Dinner. — Haddock, Stuffed and Baked. — Make a little good forcemeat with a quarter of a pound of bread-crumbs, a quarter of a pound of chopped suet, a little pepper and salt, a table-spoonful of chopped parsley, and a dessert-spoonful of mixed herbs chopped small. Bind together with a beaten egg or with milk. Empty and clean the haddock, wash it, and dry it thoroughly. Fill it with the forcemeat, and sew it up. Put it into a greased dripping-tin nearly its own size, dredge flour upon it, and place little pieces of butter or clarified dripping here and there upon it ; put it into a moderate oven and bake it, basting it frequently till done enough. It will take from half to three-quarters of an hour, according to size. Serve it on a hot dish without sauce, if liked, or with anchovy sauce (July 17th) or brown butter sauce (February 12th). Roast Lamb (March 4th) ; Tomato Sauce (July 15tli) ; Potatoes (April 12tli) ; Viennoise Pudding (July 6th) ; Cheese (June 8th). Things that must not be Forgotten. 1. If any haddock is left, free it from skin and bones, tear it into flakes, put it into a pie-dish, and moisten it with sauce or melted butter. Cover it thickly with bread-crumbs, place little pieces of butter here and there upon it. To-morrow morning bake it in a moderate oven till the surface is browned. Serve for breakfast on the dish in which it was baked ; send melted butter to table with it, and serve walnut pickle as an accompaniment. 2. Pastry is to be made to-day (April 17th) : Plum Pie (August 7th), Treacle Tart (August 7th); also Sally Lunns (August 26th) and Plain Currant Cake (June 26th). 3. Put a cupful of haricot beans to soak all night in cold water. September 5th, Breakfast. Luncheon. Dinner. Baked Slips. Cold Lamb. Soup for the Sick., Haddock Pie. Salad. Beef Olives. Sally Lunns. Treacle Tart, Potatoes. Dry Toast. Haricot Beans. Brown and White Bread Boiled Plum Pudding (made and Butter. of fresli fruit). Milk Porridge. Cheese. Marketing.