A year's cookery

For To-morrow.— Fresh Sheep’s Kidneys, one for each person ; Sea Biscuits ; a loin of Pork to be pickled for December 11th. Breakfast. — Fried Ham (March 5th) ; Fried Eggs (March 5th); Sally Lunns (June 4th) ; Milk Porridge (June 13th). Luncheon. — Scrag end of Mutton (January 14th.); Baked Omelet (August 6th). Dinner. — Palestine Soup. — Wash and pare the artichokes and put them into a stewpan with a slice of butter, two or three strips of bacon rind, and two bay leaves. Cover the pan closely and let the artichokes sweat for ten minutes or less. Shake the pan once or twice to keep them from sticking. Pour on cold water to cover the artichokes, and boil them gently till soft. Bub them through a sieve, mix the liquor in which they were boiled with them, and add boiling milk to make the puree like gruel. Season with pepper and salt. Make the soup hot. Heat the cream separately, and mix the two at the moment of serving. If there is any stock made from rabbit bones or chicken bones it can be used instead of water. Really, however, stock is not needed, and the soup is whiter when it is not used. If the artichokes are old a little sugar should be put with them. Civet of Rabbit, — Wash, dry, and cut up one moderate-sized rabbit into neat pieces. Cut up a quarter of a pound of bacon also into neat rashers. Fry the bacon gently, take it up, and fry the rabbit in the same fat. Take up the rabbit, put back the bacon, and add an onion, a shallot, a small carrot, a small turnip, a bunch of parsley, a sprig of thyme, and a bay leaf. Turn all over in the fat for two or three minutes, put back the pieces of rabbit, and add a dozen champignons and a pint of stock ; some of that left from the scrag of mutton will answer excellently. Season the civet with pepper and salt, and put with it a table-spoonful of flour mixed smoothly with water. Stir it till it boils and simmer for half an hour, or till the rabbit is tender. Add a glass of claret and a lump of sugar. Put the pieces of rabbit on a dish, pour the sauce over, and serve. Mashed Potatoes (May 12th) ; Stewed Celery (December 2nd) ; Corn-flour Blancmange made yesterday; Lemon Syrup (March 19th); Cheese (June 8th). _ _ Things that must not be Forgotten. 1. Be sure to stew the rabbit bones and trimmings. They will make deliciously flavoured stock. 2. If preferred, milk can be used instead of cream in making the Palestine soup. Cream, however, is a very great improvement. 3. Make a pickle (April 15th), and put the pork into it. December 9th. Breakfast. Luncheon. Dinner. Broiled Kidneys. Stewed Giblets. Skate with Brown Butter Toasted Bacon. Lemon Dumplings. Sauce. Hot Buttered Toast. Boiled Aitchbone of Beef. Dry Toast. Mashed Turnips. Brown and White Bread Carrots. and Batter. Potatoes. Biscuits and Milk. Apple GSteau. Cheese. Marketing. For the Day.— Two sets of fresh Giblets ; half a pound of Suet ; two pounds of crimped Skate (January 10th) ; Aitchbone of Beef (May 18th) ; Turnips, Carrots, Potatoes ; materials for Plum Puddings and Mince Pics ( see Recipes). For To-morrow.— Speak for a Cow Heel ; Rolls for breakfast (September 3rd). Breakfast. — Broiled Kidneys (January 29th) ; Toasted Bacon (January 19th) ; Biscuits and Milk (June 14tli). Luncheon. — Stewed Giblets (February 6th) ; Lemon Dumplings (October 7tli).