A year's cookery

Dinner. — Sole au Gratin (May 3rd) ; Jugged Hare (October 25th) ; Potatoes (May 6th) ; Greens (June 4th) ; Golden Pudding (May 4th) ; Cheese (June 8th). Tea.— Compote of Apples (August 5th and Note 3, September 12th) ; Bice Cake (August 2nd). SUPPER. — Mutton left yesterday; Salad (March 13th); Baked Custard Tart (January 19th). Things that must not be Forgotten. 1. Be especially careful to preserve everything that remains of the hare-bones, interior joints, gravy, and forcemeat. Excellent soup may be made of these to-morrow. 2. Turn the beef in the brine, and rub the pig’s cheek. January 19th. Breakfast. Toasted Bacon. Potted Grouse. Vienna Bread. Dry Toast. Brown and White Bread and Butter. Marmalade. Fried Hominy. Luncheon. Cold Meat Piquante. Fried Potatoes. Baked Custard Tart. Dinner. Hare Soup. Neck of Mutton, boiled, with Parsley Sauce. Potatoes. Mashed Parsnips. Brown Bread Pudding. Cheese. Marketing. For the Day.— A Neck of Mutton. The butcher should be asked to joint the meat. Potatoes, Parsnips. For To-morrow.— If Kippered Salmon is not already in the house, a quarter of a pound of Kippered Salmon, cut into thin slices ; Muffins (January 29th). Breakfast. — Potted Grouse (January 7th). Toasted Bacon. — Bacon is never so delicate as when it is toasted before the fire, either on a fork or on the pins of an ordinary toaster. 'Bacon should be evenly cut. When fat it should be rather thick for toasting ; lean bacon may be cut thinner. Eggs poached separately in water and drained well may, if liked, be served with the bacon. They will be by many preferred to eggs fried in fat. When bacon is fried, the process of cooking should be carried on gently over a slow fire until i the fat looks transparent, without being browned. Bacon fat should always be carefully preserved, as it may be made useful in the preparation of various dishes. Vienna Bread (August 26th) ; Fried Hominy (February 12th). Luncheon. — Cold Meat Piquante (March 30tli) ; Fried Potatoes (February 2nd), j Baked Custard Tart. — Put half a pint of milk into a saucepan, with two or three inches of thin lemon-rind, or, if preferred, an inch of stick cinnamon.. Let it simmer gently till it is pleasantly flavoured. Sweeten it, let it cool, take out the flavouring ingredients, and add a small pinch of salt. Whisk three eggs lightly, and put them with the milk. Line a shallow tartdish with good short crust, pour in the custard, grate a little nutmeg over the top, and bake in a gentle oven. If baked quickly the custard will be watery. If preferred, for economy’s sake, two eggs may be used, and a small tea-spoonful of corn-flour may be made into a smooth paste with a little cold milk, and boiled in the custard. Dinner. — Hare Soup. — Look over the remains of the hare, pick the best of the meat from the bones, and cut it into neat pieces convenient for serving. Cover these Over, and leave them in a cool place till wanted. Put all the rest — inferior joints, bones, trimmings, and any forcemeat and gravy that may be left — into a saucepan, and cover them with stock made from bones, or, if it has all been used,