Dinner. — Kidney Soup (February 27th) ; Loin of Mutton, Stuffed and Rolled (April 22nd) ; Boiled Parsnips (September 30th). Potato Croquettes. — This is an excellent and tasteful way of serving potatoes. Take as many potatoes as are likely to be required, wash, scrub, and peel them. Supposing there is one pound of potatoes, boil them in the usual way (April 7th), and rub them whilst hot through a wire sieve. Melt half an ounce of butter in a stewpan, put in a dessert-spoonful of milk, and add the sifted potato. Mix smoothly over the fire, then put the stewpan on one side, and add the yolk of a fresh egg lightly beaten, a table-spoonful of chopped parsley, and a little pepper✪ Beef Stewed with Onions and salt. Spread the mixture on a plate, and let it stand till cold. Half fill a deep stewpan with clarified dripping, and put it on the fire to boil ; it is boiling when it has ceased bubbling, is quite still, and a blue smoke rises from it. Form the potato mixture into balls, brush them over with the white . of the egg which has been beaten on a plate, and roll them in finely- * sifted bread-crumbs. Put them in a frying-basket, plunge them into the hot fat, and let them remain till they are brightly browned. They will be done in about two minutes. Arrange them on a dish, cover with a hot napkin, and garnish with fried parsley (January i 3th). Sometimes a little flour is taken in the hands to help to form the croquettes. This should be done very sparingly, or the croquettes will burst in frying. Rice Gateau (October 3rd) ; Cheese (June 8th) Things that must not be Forgotten. 1. Turn the herrings over in the vinegar. 2. Turn and rub the ox-tongue. A YEAR'S COOKER Y. 381 November 5th. Breakfast. Potted Grouse. Pickled Herrings. Hot Buttered Toast. Dry Toast. Brown and White Bread and Butter. Marmalade. Corn-Flour Milk. Luncheon. Minced Mutton with Poached Eggs. Cauliflower au Gratin, Dinner. Baked Hake. Anchovy Sauce. Bump Steak and Oyster Pie. Mashed Potatoes. Macaroni Pudding. Cheese. Marketing. For the Hay.—* 1 2 3 Two pounds of Rump or Buttock Steak (January 1st) ; half an Ox-Kidney ; a tin of preserved Oysters ; six ounces of Macaroni ; Potatoes ; Cauliflowers. Late Autumn Cauliflowers last till they are cut off by frost, then their place is taken by White Broccoli. For To-morrow.— A well-hung Neck of Mutton, not too fat ; Roils (September 3rd). Order a Fore-loin of small freshly-killed Pork. Breakfast. — Potted Grouse (January 7th) ; Pickled Herrings (August 20th) ; Corn-Flour Milk (June 19th). Luncheon. — Minced Mutton (January 20th) ; Cauliflower au Gratin (April 25th). Dinner. — Baked Hake (September 1st) ; Anchovy Sauce (July 17th); Beef Steak and Oyster Pie (March 26th). A little rough Puff Pastry (May 29th) may be made specially for this pie ; half the tin of oysters will probably be sufficient for the pie. Mashed Potatoes (May 12tli); Macaroni Pudding (March 27th); Cheese (June 8tli). _ Things that must not be Forgotten. 1. Soak a large cupful of hominy in cold water. 2. If any herrings are still left turn them over in the vinegar.

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Dinner. — Kidney Soup (February 27th) ; Loin of Mutton, Stuffed and Rolled (April 22nd) ; Boiled Parsnips (September 30th). Potato Croquettes. — This is an excellent and tasteful way of serving potatoes. Take as many potatoes as are likely to be required, wash, scrub, and peel them. Supposing there is one pound of potatoes, boil them in the usual way (April 7th), and rub them whilst hot through a wire sieve. Melt half an ounce of butter in a stewpan, put in a dessert-spoonful of milk, and add the sifted potato. Mix smoothly over the fire, then put the stewpan on one side, and add the yolk of a fresh egg lightly beaten, a table-spoonful of chopped parsley, and a little pepper and salt. Spread the mixture on a plate, and let it stand till cold. Half fill a deep stewpan with clarified dripping, and put it on the fire to boil ; it is boiling when it has ceased bubbling, is quite still, and a blue smoke rises from it. Form the potato mixture into balls, brush them over with the white . of the egg which has been beaten on a plate, and roll them in finely- * sifted bread-crumbs. Put them in a frying-basket, plunge them into the hot fat, and let them remain till they are brightly browned. They will be done in about two minutes. Arrange them on a dish, cover with a hot napkin, and garnish with fried parsley (January i 3th). Sometimes a little flour is taken in the hands to help to form the croquettes. This should be done very sparingly, or the croquettes will burst in frying. Rice Gateau (October 3rd) ; Cheese (June 8th) Things that must not be Forgotten. 1. Turn the herrings over in the vinegar. 2. Turn and rub the ox-tongue. A YEAR'S COOKER Y. 381 November 5th. Breakfast. Potted Grouse. Pickled Herrings. Hot Buttered Toast. Dry Toast. Brown and White Bread and Butter. Marmalade. Corn-Flour Milk. Luncheon. Minced Mutton with Poached Eggs. Cauliflower au Gratin, Dinner. Baked Hake. Anchovy Sauce. Bump Steak and Oyster Pie. Mashed Potatoes. Macaroni Pudding. Cheese. Marketing. For the Hay.—* 1 2 3 Two pounds of Rump or Buttock Steak (January 1st) ; half an Ox-Kidney ; a tin of preserved Oysters ; six ounces of Macaroni ; Potatoes ; Cauliflowers. Late Autumn Cauliflowers last till they are cut off by frost, then their place is taken by White Broccoli. For To-morrow.— A well-hung Neck of Mutton, not too fat ; Roils (September 3rd). Order a Fore-loin of small freshly-killed Pork. Breakfast. — Potted Grouse (January 7th) ; Pickled Herrings (August 20th) ; Corn-Flour Milk (June 19th). Luncheon. — Minced Mutton (January 20th) ; Cauliflower au Gratin (April 25th). Dinner. — Baked Hake (September 1st) ; Anchovy Sauce (July 17th); Beef Steak and Oyster Pie (March 26th). A little rough Puff Pastry (May 29th) may be made specially for this pie ; half the tin of oysters will probably be sufficient for the pie. Mashed Potatoes (May 12tli); Macaroni Pudding (March 27th); Cheese (June 8tli). _ Things that must not be Forgotten. 1. Soak a large cupful of hominy in cold water. 2. If any herrings are still left turn them over in the vinegar.

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