A year's cookery

— Peel four large onions, put them into a saucepan with plenty of cold water, and let them boil till tender. Drain them well, chop them till small, and mix with them four table-spoonfuls of bread-crumbs, four fresh sage-leaves chopped, or six dry ones powdered, and a little pepper and salt. Apple Sauce for Goose. — Pare, core, and cut into small pieces two or three pounds of baking apples. The quantity must be regulated by the require¬ ments of the family. Put them into a saucepan with two or three spoonfuls of water, cover them closely, and simmer very gently till the apples are quite soft. Shake the pan occasionally to keep the fruit from burning. When done enough, beat them to pulp, add a small piece of butter and a little sugar, but not enough to remove the acidity of the apples ; serve in a tureen. Savoury Padding is in some places considered a suitable accompaniment both to roast goose and roast pork. It is an excellent dish, besides being an economical one, seeing that it makes the goose “ go ” further. To make it, break into small pieces as much bread as will fill a pint basin, and pour over it as much boiling milk as it will absorb : that will be a little more than a pint. Cover the dish, and let the bread soak till soft. Beat it well with a fork, and remove any hard lumps there may be. Put with it four good-sized onions boiled and chopped, a quarter of a pound of chopped suet, a tea-spoonful of powdered sage, a table-spoonful of oatmeal, and plenty of pepper and salt. _ Mix thoroughly, and add two well-beaten eggs ; acid a little more milk if necessary ; the pudding should be a thick batter. Pour it into a greased dripping-tin that it will cover to the thickness of about three-quarters of an inch, baked in the oven for about half an hour, then put it under the goose, and turn it about till it is brightly browned all over ; let it stand a minute, cut into squares, and serve it as Yorkshire pudding is served with the goose. It will take about an hour and a half in all to cook it properly. Potatoes (May 12th) ; Cabbages (June 4th) ; Baked Batter, with Jam (February 5th) ; Cheese (June 8th). Things that must not be Forgotten. 1. If the giblets do not need to be stewed for gravy, clean them as soon as possible (February 1st), and put them into boiling water for five minutes. This will preserve them for awhile.. 2. Make a sago mould for dinner to-morrow (October 8th). 3. Remember to keep the bloaters apart from all other food. 4. Preserve the liquor in which the cod was boiled. 5. Partially prepare the rice milk for breakfast to-morrow (Note 3, June 17th). 6. Turn and rub the beef in the brine. September 30th. Breakfast. Bloaters on Toast. Potted Grouse. Hot Rolls. Dry Toast. Brown and White Bread and Butter. Watercress. Rice Milk. Luncheon. Hashed Goose. Savoury Pudding made hot ; wanting this. Custard Sip¬ pets. Dinner. Giblet Soup. Boiled Leg of Mutton. Caper Sauce. Mashed Turnips. Potatoes. Cold Sago, with Fruit Juice, Cheese. Marketing. For the Day.— A plump Leg of Mutton ; Turnips ; Potatoes ; Parsley. For To-morrow.— Three or four ripe Tomatoes for breakfast ; order four-penny¬ worth of Cream for the soup to-morrow. Breakfast. — Bloaters on Toast (March 24tli) ; Potted Grouse (January 7th) ; Hot Bolls (September 4th) ; Bice Milk (June 18th).