A year's cookery

Dinner. — Baked Cod (see Baked Hake, September 1st). Boiled Rabbits (March 6th). Liver Sauce. — Onion sauce (October 14th) is usually served with boiled rabbit, but when the flavour of onion is objected to liver sauce may be taken instead. Of course the livers must be perfectly sweet, but so also must be the rabbits. Wash the livers, boil them gently for half an hour, then chop them finely, or rub them through a sieve. Season the pulp with pepper and salt. Melt an ounce of butter in a small stewpan, mix half an ounce of flour smoothly with it, and add the third of a pint of milk and water. Stir the sauce till it boils, add the chopped liver, and serve. When good sauce is wanted, milk alone may be used instead of milk and water, or two or three table-spoonfuls of cream may be stirred into the sauce. Bacon Rolls (July 19th) ; Potatoes (May 12th) ; Baked Batter Pudding (February 5th) ; Cheese (June 8th). Things that must not be Forgotten, 1. Preserve the liquor in which the rabbits were boiled. Excellent soup may be made from it. 2. Soak and boil the Bath chap for breakfast (Note 1, August 25th). 3. Fillet the anchovies, and pick and dry the small salad (Note 4, January 17 th). 4. Take care of any cold fish that may be left. 5. Soak two table-spoonfuls of tapioca in water. December 23rd. Breakfast. Luncheon. Dinner. Batli Chap. Fish Cakes. Celery Soup. Anchovies and Hard-boiled Tapioca and Apples. Irish Stew. Eggs. Potatoes. Muffins. Newmarket Pudding. Dry Toast. Brown and White Bread and Butter. Cheese. Porridge. Marketing. For the Day.— A Neck of Mutton, not too fat ; Potatoes ; Apples. For To-morrow.— Dx’ied Haddock. Breakfast. — Bath Chap (Note 1, August 25th) ; Anchovies and hard-boiled Eggs (January 18th) ; Muffins (January 30th) ; Porridge (January 25th). Luncheon. — Fish Cakes made of the cold baked Cod (January 13th) ; Tapioca and Apples (February 18th). Dinner. — Celery Soup (December 3rd) * Irish Stew (March 10th); Potatoes (April 7th); Newmarket Pudding (June 2nd); Cheese (June 8th). _ Things that must not be Forgotten. 1. Put a cupful of green lentils to soak all night in cold water. 2. If the mincemeat is not already made (December 9th), make it, and mince pies to-day. To make Mince Meat. — Chop a pound of suet till it looks like oatmeal, put with it four ounces of lean beef that has been gently stewed till tender, then minced, a pound of muscatel raisins, stoned and chopped, three-quarters of a pound of currants, a pound of moist sugar, four ounces of mixed candied peel finely shred, a lemon freed from the white pith and chopped small,' one pound of apples chopped, a tea-spoonful of mixed spice, mademp of powdered cinnamon, powdered cloves, and grated nutmeg, a glass of brandy, and a glass of port ; the brandy and port should be added last of all. Mince meat that is to be kept some days should be put into a stone jar, and have a brandied paper placed on the top. It should be stirred up every three days, and kept in a cool place. To make Mince Pies. — Make a little rough Puff Paste (May 29th), roll this out till very thin, with it line some small patty pans that have been well buttered, moisten the edges with water, place a spoonful of the mince in the middle, and cover this with pastry again.