A year's cookery

Dinner. — Celery Soup. — Wash a dozen or more outer sticks of celery and boil them till quite tender in as much of the stock made from the capon bones as will cover them. Stew with them two goodsized onions and some strips of bacon rind scalded and scraped Drain the celery and preserve the liquor. Take out the onions and the bacon rind, and rub the celery through a sieve. Melt two ounces of butter in a stewpan, mix a dessert-spoonful of corn-flour and a dessert-spoonful of hour smoothly with it, add a little of the liquor and the celery pulp. Boil a few minutes, and stir the soup to keep it from getting into lumps, add more liquor to make it as thick as cream, and season with pepper, salt, and a spoonful of white sugar. Pour a pint of boiling milk into the tureen, mix in the soup, and serve very hot with crusts of bread cut into dice and fried in a separate dish. If there is no white stock in the house water should be used instead, for stock is not really needed, and brown stock would spoil the colour of the soup. If a little cream were allowed the soup would, of course, be much improved ; or as a substitute for cream the yolk of an egg mixed with a little milk might be put into the tureen and the soup added gradually afterwards. Parsnip Soup, also very good, may be made in the same way, or, if preferred, like Crecy Soup (January 5th) ; Fillet of Beef Boasted (February 11th). Horseradish Sauce. — Grate a young root of horseradish very finely ; put with it a pinch of salt and a little more than a table-spoonful of vinegar, or as much as will moisten the whole. Add two table¬ spoonfuls of milk or cream, mix well and serve. Some people would consider it an improvement if a large table-spoonful of mixed mustard were added. This sauce should be served cold. Yorkshire Pudding (November 26th); Potatoes (April 7th) ; Broccoli (April 25th). Town Pudding. — Chop six ounces of suet finely. Mix with it half a pound of fine bread crumbs, half a pound chopped apples, weighed after being pared and cored, six ounces of moist sugar, and a little grated lemon rind. Press the mixture lightly into a buttered mould, tie a floured cloth over the top and boil the pudding for four hours. It will not need any moisture. Let it stand a minute or two, turn it out carefully, and send wine sauce (July 19th) to table with it. Cheese (June 8th). _ _ _ Things that must not be Forgotten. 1. Turn and rub the beef in the brine. 2. Turn and rub the pork in the liquor that surrounds it. 3. Put six or eight Normandy pippins to soak all night in cold water. 4. Wash a pint of split peas and put them to soak all night in cold water, and take away any that float or are discoloured. December 4th. Breakfast. Luncheon. Dinner. Boiled Ham. Boiled Tripe and Onions. Brown Soup. Eggs in Brown Butter. Normandy Pippins. Boiled Leg of Pork. Hot Buttered Toast. Pease Pudding. Dry Toast. Potatoes. Brown and White Bread and Cabbage. Butter. Newmarket Pudding. Bread and Milk. Cheese. Marketing. For the Day.— A pound and a half of dressed Tripe ( see Marketing, January 23rd). If sufficient beef remains this can be dispensed with. Potatoes; Cabbage ; Onions ; German Yeast.