1. Make a little brine (January 13th), and lay the silverside of beef in it. 2. Stew the bones of the beef for stock (February 13th). 3. Pluck the ducks, and scald the giblets for gravy. 4. Partially prepare the rice and barley porridge for breakfast to¬ morrow (Note 6, June 15th). 5. With the remnants of the collared tongue make Potted Tongue for breakfast to-morrow. Take all that remains of the tongue, trim away and scrape off any dark unsightly portions. Cut the rest into thin slices and chop it small, then pound it in a mortar till quite smooth. Whilst pounding keep adding the flavouring ingredients, pepper and cayenne, salt, if required, mustard, and very little grated nutmeg, with dissolved fresh butter✪ Potted Tongue to make the preparation mellow. Press the meat into a small potting jar, cover it with dissolved butter, and it is ready. 6. Make the apple mould (September 15th). w 338 A YEAR'S COOKERY. Sunday, September 27th. Breakfast. Dinner. Tea. Supper. Dried Haddock. Sole, Fillets of. Brown and White Cold Roast Ribs of Potted Tongue. Sautes. Bread and Butter. Beef. Teacakes. Maitre d’H6tel Teacakes.? Salad. Dry Toast. Sauce. Strawberry Jam. Apple Mould. Brown and White Bread and Butter. Marmalade. Rice and Barley Porridge. Roast Ducks. Vegetable Marrow. Damson or Black¬ berry Pie. Cream Cheese. Annie’s Cake Cream Cheese. Breakfast. — Dried Haddock (January 27th) ; Potted Tongue (Note 5, September 26tli); Teacakes (February 14tli); Bice and Barley Porridge (June 15th). Dinner. — Fillets of Sole Sautes (January 4th) ; Maitre d’Hotel Sauce (May 6tli) ; Boast Ducks (July 26th) ; Vegetable Marrow (September 3rd) ; Damson Pie (August 7th) ; Cheese (June 8th). Tea. — Annie’s Cake (September 25th). Supper. — Salad (March 13th) ; Apple Mould (September 15th). Things that must not be Forgotten. 1. Turn and rub the beef in the brine. 2. Put a cupful of white haricot beans to soak all night in cold water. September 28th. Breakfast. Luncheon. Dinner. Anchovy Paste. Beef Rissoles. Eggs in Brown Bntter. Macaroni Cheese. Teacakes. Dry Toast. Brown and White Bread and Bntter. Honey. Milk Toast. Haricot Puree. Chicken, Fricasseed. Potatoes. Beans. Yiennoise Pudding. Cheese. . Marketing. For the Day.— Half a pound of Macaroni (January 1st) ; one, or if the require¬ ments of the family call for it, two plump Fowls ; Potatoes ; Beans. For To-morrow.— Half a pound of Mushrooms ; a pound of Blackberries or other fruit; half a pound of Bacon; Muffins (January 29th); bespeak an Ox Kidney ; also order a freshly-killed young Goose. The breast should be plump, the skin white, the feet yellow and pliable. If a set of Chicken Giblets can be procured to-morrow, in addition to the goose giblets, the soup on Wednesday will be so much the better. Breakfast. — Anchovy Paste, bought the day before yesterday ; Eggs in Brown Butter (January 6th) ; Teacakes (February 14th) ; Milk Toast (June 17th). Luncheon. — Beef Bissoles, made of the remnants of the cold ribs of beef (January 6th) ; Macaroni Cheese (March 20th). A YEAR'S COOKERY. 339 Dinner. — Haricot Pur4e (March 9th) ; Chicken, Fricasseed (July 28th) ; Potatoes (May 12th) ; Beans (August 16th) ; Yiennoise Pudding (July 6th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Stew the chicken bones for stock (February 13th).

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1. Make a little brine (January 13th), and lay the silverside of beef in it. 2. Stew the bones of the beef for stock (February 13th). 3. Pluck the ducks, and scald the giblets for gravy. 4. Partially prepare the rice and barley porridge for breakfast to¬ morrow (Note 6, June 15th). 5. With the remnants of the collared tongue make Potted Tongue for breakfast to-morrow. Take all that remains of the tongue, trim away and scrape off any dark unsightly portions. Cut the rest into thin slices and chop it small, then pound it in a mortar till quite smooth. Whilst pounding keep adding the flavouring ingredients, pepper and cayenne, salt, if required, mustard, and very little grated nutmeg, with dissolved fresh butter to make the preparation mellow. Press the meat into a small potting jar, cover it with dissolved butter, and it is ready. 6. Make the apple mould (September 15th). w 338 A YEAR'S COOKERY. Sunday, September 27th. Breakfast. Dinner. Tea. Supper. Dried Haddock. Sole, Fillets of. Brown and White Cold Roast Ribs of Potted Tongue. Sautes. Bread and Butter. Beef. Teacakes. Maitre d’H6tel Teacakes.? Salad. Dry Toast. Sauce. Strawberry Jam. Apple Mould. Brown and White Bread and Butter. Marmalade. Rice and Barley Porridge. Roast Ducks. Vegetable Marrow. Damson or Black¬ berry Pie. Cream Cheese. Annie’s Cake Cream Cheese. Breakfast. — Dried Haddock (January 27th) ; Potted Tongue (Note 5, September 26tli); Teacakes (February 14tli); Bice and Barley Porridge (June 15th). Dinner. — Fillets of Sole Sautes (January 4th) ; Maitre d’Hotel Sauce (May 6tli) ; Boast Ducks (July 26th) ; Vegetable Marrow (September 3rd) ; Damson Pie (August 7th) ; Cheese (June 8th). Tea. — Annie’s Cake (September 25th). Supper. — Salad (March 13th) ; Apple Mould (September 15th). Things that must not be Forgotten. 1. Turn and rub the beef in the brine. 2. Put a cupful of white haricot beans to soak all night in cold water. September 28th. Breakfast. Luncheon. Dinner. Anchovy Paste. Beef Rissoles. Eggs in Brown Bntter. Macaroni Cheese. Teacakes. Dry Toast. Brown and White Bread and Bntter. Honey. Milk Toast. Haricot Puree. Chicken, Fricasseed. Potatoes. Beans. Yiennoise Pudding. Cheese. . Marketing. For the Day.— Half a pound of Macaroni (January 1st) ; one, or if the require¬ ments of the family call for it, two plump Fowls ; Potatoes ; Beans. For To-morrow.— Half a pound of Mushrooms ; a pound of Blackberries or other fruit; half a pound of Bacon; Muffins (January 29th); bespeak an Ox Kidney ; also order a freshly-killed young Goose. The breast should be plump, the skin white, the feet yellow and pliable. If a set of Chicken Giblets can be procured to-morrow, in addition to the goose giblets, the soup on Wednesday will be so much the better. Breakfast. — Anchovy Paste, bought the day before yesterday ; Eggs in Brown Butter (January 6th) ; Teacakes (February 14th) ; Milk Toast (June 17th). Luncheon. — Beef Bissoles, made of the remnants of the cold ribs of beef (January 6th) ; Macaroni Cheese (March 20th). A YEAR'S COOKERY. 339 Dinner. — Haricot Pur4e (March 9th) ; Chicken, Fricasseed (July 28th) ; Potatoes (May 12th) ; Beans (August 16th) ; Yiennoise Pudding (July 6th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Stew the chicken bones for stock (February 13th).

A year's cookery