A year's cookery

Dinner. — Crécy Soup (January 5tli). Boast Leg of Pork. — Cut through the skin, but no deeper, in strips half an inch apart. Rub dripping or salad oil all over it before putting it to the fire, and baste it well whilst it is being roasted (March 4tli). When it is about two parts cooked brush it over again with oil. Pour a little brown gravy over it, and send more to table in a tureen. Apple sauce (September 29th) or tomato sauce (July 15th) are suitable accompaniments. Pork should be well cooked, and therefore from twenty to twenty-five minutes should be allowed for each pound of meat. In some parts of the country savoury, pudding (September 29th) is served with roast pork. Sage and onion are sent to table in a separate dish. Mashed Potato Mould (October 23rd); Greens (June 4tli) ; Apple Gateau (September 24tli) ; Cheese (June 8th). Things that must not be Forgotten. 1. Turn and rub the beef in the brine. 2. Put the roast pork on a clean dish as soon as it leaves the table. 3. Make a corn-flour blancmange for supper to-morrow night (June 15th). Sunday, October 11th. Breakfast. Savoury Eggs. Cold Pork. Brawn Sauce. Teacakes. Dry Toast. Brown and White Bread and Butter. Honey. Biscuits and Milk. Dinner. Turbot and Shrimp Sauce. Roast Shoulder of Mutton. Mint Sauce. Potatoes. Beans. Cabinet Pudding. Cheese. Tea. Brown and White Bread and Butter. Greengage Jam. Light Tea-Buns. Supper. Cold Mutton. Salad. Pickle. Open Jam Tart. Corn-flour Blanc¬ mange. Breakfast. — Savoury Eggs (January 1st) ; Cold Pork cooked yesterday; Brawn Sauce (January 15th) ; Teacakes (February 14th) ; Biscuits and Milk (June 14th). Dinner. — Boiled Turbot (June 7th) ; Shrimp Sauce (January 30th) ; Boast Shoulder of Mutton (March 4th) ; Mint Sauce (March 25th); Potatoes (April 7th); Beans (August 16th) ; Cabinet Pudding (July 12tli) ; Cheese (June 8tli). Tea. — Light Tea-Buns (August 14th). Supper. — Salad (March 13th); Open Jam Tart (August 7th); Corn-flour Blancmange (June 15th). Tilings that must not be Forgotten. 1. Turn and rub the beef in the brine. 2. Put a cupful of green lentils to soak all night in cold water. 3. Partially prepare the rice and barley porridge (Note 6, June 15th). October 12th. Breakfast. Luncheon. Dinner, Fried Ham. Fried Eggs. Teacakes. Dry Toast. Brown and White Bread and Butter. Rice and Barley Porridge. Scalloped Fish. Wyvern Puddings. Lentil Soup. Tomato Beef. Potatoes. Town Pudding. Cheese. Marketing. For the Day.—' Three pounds of lean Beef cut in steaks ; Half a dozen ripe Toma¬ toes ; Potatoes ; Apples ; six ounces of firm Suet. k For To-morrow.— A tin of Collared Tongue (January 2nd) ; Anchovies ; small Salad ; a plump young Fowl, or two Fowls if required. Breakfast. — Fried Ham, a slice taken from the ham bought on the 7th of October (March 5th) ; Fried Eggs (March 5th) ; Teacakes (February 14tli) ; Rice and Barley Porridge (June 15tli). Luncheon.— Scalloped Fish: take the remains of the Turbot, and follow the recipe given for Cod (January 7th) ; Wyvern Puddings (May 9th).