A year's cookery

Cow Heel, with Parsley Baked Halibut. Corned Beef. Sauce. Norman Haricot. Hot Rolls. Custard Sippets. Young Carrots. Dry Toast. Brown and White Bread and B utter. Boiled Hominy. Wyvern Puddings. Cheese. Marketing. For the Day.— Two or three pounds of lean Veal for the Norman haricot; three or four slices of Halibut (June 11th) ; Carrots; Potatoes. For To-morrow.— Muffins (January 29th) ; Apples ; a slice to be taken from the middle of the Canadian Ham bought September 17th ; a pound of Plums for hydropathic pudding. Breakfast.— Eggs on the Dish (December 7th) ; Corned Beef left from yesterday; Bolls (September 4th); Boiled Hominy (February 11th). Luncheon.— Cow Heel, with Parsley Sauce (February 20th) ; Custard Sippets (June 10th). Dinner. — Halibut Cutlets (June 23rd); Norman Haricot (August 24th); Young Carrots (July 6th); Wyvern Puddings (May 9th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Be careful to preserve any hominy that may be left ; it can be fried for breakfast to-morrow. Also preserve any cold fish that may be left for fish cakes to-morrow. 2. Garlic comes into the market in September. It should be kept like shalots (August 11th). September 24th. Breakfast. Luncheon. Dinner, Fried Ham. Fish Cakes. Boiled Hake. Fried Eggs. Treacle Pudding. Caper Sauce. Muffins. Loin of Lamb, Braised Dry Toast. Baked Tomatoes. Brown and White Bread Apple G-ateau. and Butter. Fried Hominy. Cheese. Marketing, For the Day — Half a pound of good Beef Suet for the two puddings; about three pounds of Hake (August 7th) ; a Loin of Lamb (Marketing, May 22nd) ; a pound of Ripe Tomatoes ; one pound of Apples ; Parsley. For To-morrow. — A tin of Collared Tongue (January 2nd) ; a Cow Heel for beef A la mode ; a pint of Blackberries for the hydropathic pudding. Breakfast. — Fried Ham (March 5th); Fried Eggs (March 5th) ; Muffins (January 30th) ; Fried Hominy (February 12th). Luncheon. — Fish Cakes, made of cold potatoes and the remnants of halibut (January 13th) ; Treacle Pudding (March 28th). Dinner. — Boiled Hake. — Proceed as for boiled salmon (July 5th) ; Caper Sauce (March 19th) ; Loin of Lamb, Braised (May 22nd) ; Baked Tomatoes (July 7th). Apple Gateau. — Take some stale bread and rub it through a wire sieve. Weigh six ounces of the crumbs, and put with them six ounces of sugar, four ounces of suet chopped small, the grated rind of one lemon, half a pound of apples, weighed after being pared, cored, and chopped, two table-spoonfuls of flour, half a spoonful of baking-powder, the strained juice of two lemons, and three, or if preferred, two eggs. Put the mixture into a greased tin mould, and steam it for three hours (Treacle Pudding, March 28th). Let the pudding stand two or three minutes before turning it out, and serve it with sweet sauce (July 19th). Cheese (June 8th). _ Things that must not be Forgotten. 1. Boil a table-spoonful of rice, as for curry (July 21st). 2. Take care of any hake that may lie left ; kedgeree can be made for breakfast to-morrow. 3. Make a hydropathic pudding (June 16th) for dinner to-morrow with the blackberries bought in the morning. September 25th. Breakfast. Luncheon. Dinner. Kedgeree. Beef k la Mode. Haddock, Stuffed and Rolled Tongue. Jam Turnovers. Baked. Hot Buttered Toast. Curried Rabbit. Dry Toast. Boiled Rice.