A year's cookery

Sally Lunns. Oyster Sauce. Apple Jelly. Apple Pie. Dry Toast. Roast Ducks. Seed Cake. Custard. Brown and White Bread and Butter. Boiled Hominy. Potato Snow. Chestnuts and Brus¬ sels Sprouts. Orange Cream with Garnish. Cheese. Cheese. Breakfast. — Toasted Bacon (January 19th) ; Potted Pheasant {see Potted Grouse, January 7th); Sally Lunns (June 4th) ; Boiled Hominy (February 11th). Dinner. — Cod’s Head and Shoulders. — When the fish is sent in rub a little salt over the inside and the thick part. Next day, just before it is to be dressed, wash it quickly, cut off the gills and the ends of the fins, scrape off the scales without injuring the skin, and wipe the inside with a cloth dipped in vinegar. Dry the fish, put it on the drainer, and plunge it into plenty of well-salted boiling water, that has had half a gill of vinegar thrown into it. Boil the fish gently (skimming the liquor now and then) till it is done enough, which it will be when the eyes start and the flesh will leave the bone; it will take about half an hour. It can be kept hot on the drainer, if it is not to be served at once, but it will spoil if left in the water. Boil the liver and the roe in a separate saucepan, they will be wanted to garnish the fish ; or if preferred, cut lemon and horseradish or parsley may be used instead ; the liver must not be boiled with the fish Send Oyster Sauce (October 16th) to table as an accom¬ paniment. Boast Ducks (July 26th); Potato Snow (April 7tli); Chestnuts and Brussels Sprouts (November 8tli). Orange Cream and Garnish (prepared yesterday). — Peel four oranges, and put the rind in a pint of milk for an hour. Meantime soak three-quarters of an ounce of gelatine in two table-spoonfuls of milk. Boil the flavoured milk with four table -spoonfuls of sugar, stir in the gelatine, strain the cream, and let it go cold. As soon as the cream begins to set, add the strained juice of the oranges ; this must not be put in before the cream is quite cold. Whisk the cream till it is in bubbles, pour it into a damp mould, and put it into a cool place till wanted. Orange Garnish. — Rinse the orange rind already used, it will still have flavour. When clear, throw it into half a pint of water, and simmer it till the liquor tastes pleasantly. Strain it, and boil it with loaf sugar to a clear syrup. Cut two or three of the strips of orange rind into shreds and throw them into the syrup. When the cream is turned upon a dish, garnish it with the shredded rind, and pour the orange syrup over it. If liked, the cream can be poured into a mould with a gallipot placed in the middle ; a weight could be put on this to keep it down. Of course, when turned out, the cream would be hollow in the centre, and this vacancy might be filled with a Compote oj Oranges , prepared as follows : — Peel four oranges, and divide each orange into ten pieces. Pour over the fruit a little thick syrup made as directed for Orange Garnish. Let it soak for four hours, and it is ready for use. Or, instead of pouring syrup over the fruit, ^sprinkle powdered white sugar over the oranges, let them remain for three hours, then pour in three table-spoonfuls of brandy, or if preferred, port wine, and the compote is ready. Cheese ( J une 8th). Tea. — Seed Cake (August 14th).