A year's cookery

Dinner. — Baked Gurnet (February 17th) ; Fillet of Beef (Febru¬ ary 11th) ; Horse-radish Sauce (December 3rd); Potatoes (May 6th); Vegetable Marrow (September 3rd) ; Bice Mould made yesterday (October 7th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Turn and rub the beef in the brine. 2. Make a Sago Mould , with Fruit Juice , for luncheon to-morrow. —Put the fruit into a brown jar, sprinkle a little moist sugar on it, 35 2 and put it in a large stewpan half full of boiling water or into a cool oven till the juice flows freely. Wash a tea-cupful of sago (large sago is to be preferred), soak it for an hour in a pint and a half of cold water, then put it into a saucepan, and stir it till it boils. Draw it back and simmer it gently, stirring it frequently till it looks clear and is thick. Put half a pint of the fruit .juice with it, boil toge¬ ther for a few minutes, and add sugar to taste. Pour the preparation into a damp mould, and leave it in a cool place till to-morrow. When wanted, turn it upon a glass dish, sift white sugar over it, and pour milk or, if it will be allowed, cream round it. October 9th. Breakfast. Luncheon. Dinner. Sardines. Boiled Ham. Hot Toast. Dry Toast. Brown and White Bread and Butter. Marmalade. Milk Toast Shepherd’s Pie. Sago, with Fruit Juice. Milk or Cream. Boiled Brill. Dutch Sauce. Veal and Ham Pie. Potatoes. Cabbage. Pancakes. Cheese. Marketing. For tlie X>ay.— A good-sized Brill (January 3rd and January 9th) ; two pounds of lean Veal from the best end of the Neck or the Breast; six ounces of mild Ham ; three or four Mushrooms ; Potatoes ; Cabbage ; German Yeast. For To-morrow.— Half a dozen small Soles, “ Slips,” for breakfast. Breakfast. — Sardines (January 12th) ; Ham (boiled the day before yesterday) ; Milk Toast (June 17tli). Luncheon. — Shepherd’s Pie, made of the remains of the roast beef (January 12th) ; Sago, with Fruit Juice (October 8th). Dinner. — Boiled Brill (January 9th) ; Dutch Sauce (May 14th) ; Veal and Ham Pie (April 29tli) ; Potatoes (April 7th) ; Cabbage (June 4th) ; Pancakes (February 24tli) ; Cheese (June 8th), Things that must not be Forgotten. 1. Turn and rub the beef in the brine. 2. Pastry is to be made to-day: Veal and ham pie (April 29th), open jam tart (August 7th), lemon cheesecake (August 18th), light tea-buns (August 14th), teacakes (August 26th). 3. Partially prepare the rice milk for breakfast (Note 3, June 17th). October 10th. Breakfast. Luncheon. Dinner. Baked Slips. Tripe 4 la Coutance. Crt'cy Soup. Ham Toast. Lemon Cheesecakes. Roast Leg of Pork. Teacakes. Tomato Sauce. Dry Toast. Potatoes. Honey. Greens. Brown and White Bread Apple Gateau. and Butter. Rice Milk. Cheese. Marketing. For the Day.— A pound and a half of the thin part of dressed Tripe ; a fresh Leg of Pork. Pork is best for roasting when it weighs six or seven pounds. Hall a dozen fresh Tomatoes ; Potatoes ; Greens ; Apples. For To-morrow.— A moderate-sized Turbot; a pint of Shrimps ; a Shoulder of Mutton, not too fat (January 17th) ; Mint ; Potatoes ; Beans ; materials for a Salad. Breakfast. — Bakea Slips (January 7th) ; Ham Toast (March 28th) ; Teacakes (February 14th) ; Rice Milk (June 18th). Luncheon. — Tripe k la Coutanoe (October 23rd) ; Lemon Cheese¬ cakes (August 18th).