A year's cookery

3. In the north of England, Parkin is made for the Fifth of November, “Bon-ifire Night.” Very good Parkin may be made as follows : — Mix half an ounce of ginger and half a pound of sugar with four pounds of fine oatmeal; rub a pound of butter into this and add about two ounces of candied lemon finely chopped. Warm some treacle in a jar and stir this into the oatmeal to make a stiff paste. Put the preparation into greased patty pans and bake in a very slow oven. If liked, a little milk can be mixed with the warmed treacle. Keep the cakes in a tin box excluded from the air. Superior Parkin, called Oldham Parkin, is made as follows : — Mix together in a bowl three and a half pounds of flour and two pounds of oatmeal. Rub into this two pounds of butter, and add two pounds of sugar, two ounces of ginger, an ounce of ground mace, six ounces of candied lemon finely chopped, a small nutmeg grated, and a table-spoonful of carbonate of soda. Mix thoroughly. Warm three pounds and a half of treacle slightly; stir a gill of cream into it, and add the dry ingredients. Leave the mixture to stand all night. Put it into a well-buttered dripping-tin, let it rise before the lire for awhile, then bake in a moderate oven. This Parkin will improve with keeping for three or four weeks. November 6th. Breakfast, Luncheon. Dinner. Potted Grouse. The Scrag of the Neck of Crécy Soup. Scalloped Oysters. Mutton stewed with Vege- Mutton Chops with Sauce Hot Rolls. tables. Piquante. Dry Toast. Sweet Macaroni. Carrots and Turnips. Brown and White Bread Mashed Potatoes. and Butter. Stone Cream. Honey. Boiled Hominy. Cheese. Marketing. For tlie Day.— The Neck of Mutton ordered yesterday ; the Fore-loin of Pork ordered yesterday— half of this is for Sausages to make Sausage Rolls. For To-morrow.- A pint of Shrimps to be potted for breakfast ; Watercress. Breakfast. — Potted Grouse (January 7th); Scalloped Oysters, made of the oysters left in the tin after making the Beef Steak Pie (April 27th) ; Hot Bolls (September 4tli) ; Boiled Hominy (Feb¬ ruary lltli). Luncheon. — Scrag of Mutton stewed with vegetables (January 14th) ; Sweet Macaroni (August 13th). Dinner. — Crécy Soup (January 5th) ; Mutton Chops with Sauce Piquante (April 30th) ; Carrots (July 6tli) ; Mashed Turnips (Sep¬ tember 30th) ; Stone Cream (July 1st) ; Cheese (June 8th). Things that must not be Forgotten, 1. Preserve any hominy that may be left. It can be fried for breakfast to-morrow. 2. Marinade for PorJc. — Cut about four pounds from the best end of the loin of pork. Rub an earthen pan twice across with garlic. Put into it a shalot finely minced, a table -spoonful of chopped parsley, six peppercorns, a dessert-spoonful of salt, and a quarter of a pint of salad oil. Rub the mixture well into every part of the pork, lay the meat in the pickle, cover the pan, and leave it for two days. 3. Make sausages of the remainder of the loin of pork (March 18th). If the sausages which are wanted for sausage rolls can be procured of a respectable dealer, this business can be omitted. 4. Pastry is to be made to-day (April 17th). Jam Tarts (xlugust 7th) ; Lemon Cheese-cakes (August 18th). > Sausage Rolls— Roll the pastry to the thickness of one-eighth of an inch, and cut it into pieces 3*3