A year's cookery

before it is to be boiled. Put a pound of flour into a bowl, and mix with it a pinch of salt, and a tea-spoonful of baking-powder (August 2nd). Mix water with it to make it into a light firm dough. Knead it quickly, and not too much, with floured hands, make it into balls about the size of a small egg, plunge these into boiling water, and boil quickly until done ; they will take about twenty minutes. If preferred they can be placed in a single layer on a steamer above boiling water, and steamed instead of being boiled. Serve with the meat and gravy, or with treacle or sugar. To make Bread without Yeast. — Mix the dough as already described, make it up quickly in small loaves or twists ; lay these on a floured baking-tin, and bake in a well-heated oven till a knife pushed into the centre of the loaf comes out bright and clean. This bread, which is very easily made, is excellent, but it soon gets dry. Dinner. — Croûte au Pot (May 25th) ; Sausages and Lentils (April 4th) ; Baked Potatoes (May 4th) ; Wyvern Puddings (May 9th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Cleanse the pig’s head and the feet (Note 2, January 8th). Lay them in the brine which was previously used for the ox-tongue, and turn and rub them every day for eight or nine days. When the brine has been used for this purpose it must be thrown away, as nothing else must be put in it after it has been used for a pig’s head. 2. Make the pickle for the mutton (Note 3, March 19th), and put the mutton into it. 3. Make a mould of Wine Jelly for supper to-morrow night. In making Jelly from Gelatine it should be remembered that the only safe rule for all times and seasons is an ounce of gelatine to a pint of liquid. At the same time, when the weather is cold, the moulds are moderate in size, and the gelatine is good, nearly double the quantity may be used. Soak the gelatine in a basin with half a pint of water for an hour. Mix half a pint of boiling water with it, and stir it until dissolved. If necessary stir it over the fire for a minute or two. Let it get quite cool, then put it in a rather small stewpan with the very thin rind of one fresh lemon that has been wiped with a soft cloth, the strained juice of the lemon, an ounce of loaf sugar, two cloves, and half an inch of stick cinnamon. When lemons are dear, a little citric acid the size of half a nutmeg may be used to flavour. Break an egg, and put the yolk aside. It can be used for the Dutch sauce to-morrow, or if a dark jelly is wanted it can be put with the rest. Beat the white lightly, wipe clean and crush the egg-shell. Stir both the white ancl the crushed shell into the jelly, put the saucepan on the fire, and whisk the jelly till it rises in the pan. As soon as this point is reached stop stirring at once, put the lid on the pan, draw it to the side of the fire, and let it stand for twenty minutes. Make the jelly-bag hot by wringing it out of clean boiling water, put a pan or basin under it,