A year's cookery

1. Partially prepare the rice and barley porridge for breakfast to* morrow (Note 6, June 15tli). 2. Keep the bloaters apart from all other food. 3. Put a cupful of green lentils to soak all night in cold water. 4. Turn the ox-tongue in the pickle, z November 10th Breakfast. Luncheon. Dinner. Bloaters. Devilled Eggs. Teacakes. Dry Toast. Brown and White Bread Scrag-end of Mutton boiled Fried Sprats. Roast Sirloin of Beef. Lentils. Potato Mould. Salsify. Apple Custard. Cheese. with Rice. Custard Sippets. and Butter. Honey. Rice and Barley Porridge. Marketing. For the Day.— Fresh Sprats. The brighter and more silvery -looking they are, the fresher they will be. Sprats are supposed to come in on Lord Mayor’s Day. They are at their best in November and December. A Sirloin of Beef (March 7th) ; Potatoes ; Apples ; Onions ; Salsify. Buy a little more than is likely to be wanted for to-day ’s dinner. For To-morrow. — A Cow-Heel from the tripe-shop. Breakfast. — Bloaters (January 3rd) ; Devilled Eggs (February 27th) ; Teacakes (February 14th) ; Bice and Barley Porridge (June ,15tli). Luncheon.— Boil with rice the scrag-end of the Mutton cooked yesterday (February 21st) ; Custard Sippets (June 10th). Dinner. — Fried Sprats. — Half fill a saucepan with frying-fat (February 19th). Put it on the fire to boil. Meantime wash the sprats quickly, lift them out of the water with the fingers and lay them on a sieve to drain. Put a cupful of flour into a cloth, throw the sprats into it, a few at a time, and shake the corners of the cloth so as to toss the sprats in the flour without handling them. Put a few at a time into a frying basket, and when the fat is so hot that it is still , fry as directed (January 17th). In less than two minutes, when they are lightly browned, they will done enough. Dry on paper and serve very hot. This is the best way of cooking sprats. They may also be broiled or pickled like herrings (August 20th). To Broil Sprats , run a long wire through the heads, dredge the fish with flour, put them on a gridiron that has been rubbed with mutton-fat, and broil them over a clear fire. Roast Sirloin of Beef (March 4th or March 8th) ; Lentils (March 2nd) ; Potato Mould (October 23rd) ; Salsify (October 26th). Apple Custard. — Pare, core, and cut in slices six or eight large apples. Put them into a stew-pan with a very little cold water, cover them, and stew them to pulp. Put with them a table-spoonful of preserved quince ( see Note 4, October 13th), or, wanting this, a tea-spoonful of grated lemonrind, and add sugar to taste. Let the mixture get cold ; pour over it a pint of custard (August 10th), grate nutmeg on the top, and bake in a gentle oven. When the custard is set the pudding is done enough. It will be better cold than hot. Cheese (June 8th> Things that must not be Forgotten. 1. Boil the shoulder of pork that has been in pickle (Note 2, April 25th). 2. Put the beef on a clean dish as soon as it leaves the table, and preserve any red gravy that may be in the dish. 3. Preserve any salsify that may be left. It can be fried in batter ( J uly 29th) and used to garnish the boiled cod to-morrow. It wil] be a great improvement. 4. Put a cupful of white haricot beans to soak all night in cold water. 5. Turn the ox-tongue in the pickle.