A year's cookery

4. When the family is moderately large, it is economical to buy a large whole cod instead of part of one, then cut off the tail end, salt it, and the second day fry it in slices. A whole fish can generally be bought for twopence a pound less than the head and shoulders, or the middle of the fish. 5. Boil the remainder of the ham (Note 4, May 27th). October 17th. Breakfast. Luncheon. Dinner. Devilled Eggs. Minced Mutton. Bisque Soup. Mutton a la Sausage Rolls. Small Suet Dumplings. Vienna Bread. Dry Toast. Brown and White Bread and Butter. Watercress. Corn Flour Milk Piquante. Potatoes. Vegetable Marrow. Newcastle Pudding. Cheese. Marketing. For the Day.— A quarter of a pound of Suet for dumplings ; a moderate-sized Crab (August 18th) ; a spoonful of Lobster spawn from the fishmonger ; Pota¬ toes ; Vegetable Marrow. For To-morrow.— A pair of Soles (January 3rd) ; a pair of fine Fowls (June 29th) ; materials for Forcemeat ; ingredients for Salad (March 13tli) ; Potatoes ; Celery; a quarter of a pound of Bacon for Bacon rolls; Mustard and Cress for breakfast ; Tomatoes for Tomato Sauce if liked. Breakfast. — Devilled Eggs (February 27th) ; Sausage Rolls made yesterday (November 6th) ; Vienna Bread (August 26th) ; Corn Flour Milk (June 19th). Luncheon. — Minced Mutton (January 20th). Neat slices can be cut from the cold leg of mutton for dinner, and the broken remnants can be minced for luncheon. Small Suet Dumplings. — Mix the pudding according to the recipe given (May 13th). Let it be very stiff ; divide it into balls about the size of an egg. Drop these from the point of a fork into fast-boiling water, and boil them about half an hour. Serve them with the mutton, or with sugar or jam if preferred. Dinner. — Bisque Soup. — Crack the claws of the crab, and take out all the meat, tear it into shreds with two forks, and put it aside, between two dishes, in a cool place. Pick all the rest of the meat from the crab, and put with it half its bulk of rice which has been boiled separately for the purpose. Pound it well, put stock or boiling water with it to make it of the consistency of very thick cream, and rub it through a hair sieve. When wanted, make it very hot, but do . not let it reach the boiling point ; boil the cream ordered yesterday, and stir it into the soup, add a spoonful of lobster butter (June 7th), to colour the soup, and serve. If lobster butter cannot be had, the soup will taste as good as if it were there, but it will not look so well. Mutton k la Sauce Piquante (March 30th) ; Potatoes, Mashed (May 12th); Vegetable Marrow (September 3rd); Newcastle Pudding (June 12th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Turn and rub the mutton in the pickle. 2. Glaze the beef that was boiled yesterday (March 21st). 3. Pluck the fowls, and hang them in a cool larder ; clean the giblets (February 1st), and throw them into boiling water for five minutes. Sauce for the birds can be made of them for to-morrow. 4. Dry the feathers of the poultry (Note, February 28tli).