4. Cleanse a little of the small salad bought for supper to-morrow night, and lay it on a cloth to drain. It is to be served with the anchovies. Also fillet the anchovies, to be ready for breakfast, and put the fillets between two dishes (January 18th). 5. Prepare the compote of apples for to-morrow (August 5th and September 12th). 6. Put a cupful of hominy to soak all night in cold water (February 10th). Sunday, January 18th, Breakfast, Dinner. Tea. Supper. Anchovies, with Sole au Gratin. Thin Bread and Cold Mutton. Hard-boiled Eggs. Jugged Hare, with Butter. Salad. Potted Grouse. Red Currant Jelly, Toast. Baked C ustardTark, Hot Buttered Toast. Potatoes. Co rnpote of Apples. Cheese. Dry Toast. . Greens. Rice Cake- Brown and White Golden Pudding. Bread and Butter. Cheese. Boiled Hominy. Breakfast. — The different varieties of prepared cocoa usually have directions for making them printed on the packets in which they are sold. The method commonly adopted is to mix the quantity of cocoa required to a smooth paste with a little cold milk, and to stir in with this equal quantities of boiling milk and water. These prepara - D i 34 A YEARS COOKERY. tions of cocoa are almost always adulterated with arrowroot, sugar, and similar substances. The most wholesome and digestible beverage is made from the cocoa nibs. These should first be broken up into small pieces with a rolling-pin, soaked overnight in cold water, then simmered gently with the same water for six or seven hours. The liquid should then be strained and allowed to go cold, the fat should be skimmed from the top, and the cocoa is ready. The quantities are a tea-cupful of nibs to a quart of water ; and during the process of boiling, water should be added at intervals to keep up the original quantity. The beverage thus produced^ should be clear and bright like coffee, and may be drunk with boiling milk. It has rather a peculiar taste, to which, however, the palate soon becomes accus¬ tomed, and it is a far more valuable article of diet than either tea or coffee. It is recommended by the faculty both for strengthening the frame in debility and sustaining it under exertion. It is a good plan to keep an enamelled saucepan specially for making cocoa, and many people keep it always simmering on the side of the stove. It is economical to boil the old nibs with the fresh ones ; but this plan, though it makes the cocoa richer and more nourishing, and extracts the goodness more thoroughly from the nibs, also prevents the cocoa having the bright appearance which it would display if made from fresh nibs only. From motives of economy, also, cocoa shells are frequently substituted for cocoa nibs, the mode of preparation being precisely similar. Potted Grouse (January 7th) ; Boiled Hominy (February 11th). Anchovies. — Allow three anchovies for each egg, and one egg for each guest✪ Anchovies with Hard-Boiled Eggs. Boil the eggs hard for eight minutes, and let them go cold. Wash the anchovies, and fillet them by splitting them open with the fingers and thumbs of both hands, and removing the back¬ bone. Arrange the fillets crosswise on a dish, put the small salad that was washed overnight round them, and lay on this the hard- boiled eggs chopped into dice. Pour a little salad oil over all, and serve.

AI-modernized reading of the original text

4. Cleanse a little of the small salad bought for supper to-morrow night, and lay it on a cloth to drain. It is to be served with the anchovies. Also fillet the anchovies, to be ready for breakfast, and put the fillets between two dishes (January 18th). 5. Prepare the compote of apples for to-morrow (August 5th and September 12th). 6. Put a cupful of hominy to soak all night in cold water (February 10th). Sunday, January 18th, Breakfast, Dinner. Tea. Supper. Anchovies, with Sole au Gratin. Thin Bread and Cold Mutton. Hard-boiled Eggs. Jugged Hare, with Butter. Salad. Potted Grouse. Red Currant Jelly, Toast. Baked Custard Tart, Hot Buttered Toast. Potatoes. Compote of Apples. Cheese. Dry Toast. . Greens. Rice Cake- Brown and White Golden Pudding. Bread and Butter. Cheese. Boiled Hominy. Breakfast. — The different varieties of prepared cocoa usually have directions for making them printed on the packets in which they are sold. The method commonly adopted is to mix the quantity of cocoa required to a smooth paste with a little cold milk, and to stir in with this equal quantities of boiling milk and water. These preparations of cocoa are almost always adulterated with arrowroot, sugar, and similar substances. The most wholesome and digestible beverage is made from the cocoa nibs. These should first be broken up into small pieces with a rolling-pin, soaked overnight in cold water, then simmered gently with the same water for six or seven hours. The liquid should then be strained and allowed to go cold, the fat should be skimmed from the top, and the cocoa is ready. The quantities are a tea-cupful of nibs to a quart of water ; and during the process of boiling, water should be added at intervals to keep up the original quantity. The beverage thus produced should be clear and bright like coffee, and may be drunk with boiling milk. It has rather a peculiar taste, to which, however, the palate soon becomes accustomed, and it is a far more valuable article of diet than either tea or coffee. It is recommended by the faculty both for strengthening the frame in debility and sustaining it under exertion. It is a good plan to keep an enamelled saucepan specially for making cocoa, and many people keep it always simmering on the side of the stove. It is economical to boil the old nibs with the fresh ones ; but this plan, though it makes the cocoa richer and more nourishing, and extracts the goodness more thoroughly from the nibs, also prevents the cocoa having the bright appearance which it would display if made from fresh nibs only. From motives of economy, also, cocoa shells are frequently substituted for cocoa nibs, the mode of preparation being precisely similar. Potted Grouse (January 7th) ; Boiled Hominy (February 11th). Anchovies. — Allow three anchovies for each egg, and one egg for each guest. Boil the eggs hard for eight minutes, and let them go cold. Wash the anchovies, and fillet them by splitting them open with the fingers and thumbs of both hands, and removing the back¬ bone. Arrange the fillets crosswise on a dish, put the small salad that was washed overnight round them, and lay on this the hardboiled eggs chopped into dice. Pour a little salad oil over all, and serve.

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Anchovies with Hard-Boiled Eggs

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