Good macaroni, if covered with stock, will take about half an hour ; it should, however, be looked at frequently, and on no account be allowed to get pulpy. Cornish pasties to be made of the broken remnants of mutton that cannot be taken oh in slices for the curry (August 22nd). Dinner. — Curried Mutton (May 26th) ; Boiled Pace (July 21st) ; Potatoes (May 12th) ; Brussels Sprouts (June 4th) ; Lemon Pudding (August 12th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Boil the brine with an additional handful of salt, and lay the thin flank of beef in it. While the brine is being boiled, scald out the pan and dry it perfectly. 2. Rub and turn the pig’s cheek. 3. Trim and glaze the beef (March 21st). This dish will keep for two or three weeks in cold weather, and will be delicious to the last. It should be carved in thin slices. 4. Prepare some bread-crumbs for breakfast to morrow. (January 2nd). 5. Put a breakfast-cupful of white haricot beans to soak m as much water as will cover them. E A YEAR'S COOKERY. January 28th Breakfast, Luncheon. Dinner, Toasted Bacon. Scalloped Eggs. Buttered Toast. Dry Toast. Brown and Wliite Bread Pressed Beef. Endive Salad. Rice, with Stewed Apples Haricot Puree. Beef Stewed with Veg^- and Butter. Fried Hominy. and Beetroot. tables. Potatoes, Mashed. Custard Blancmange. Cheese. Marketing, For the Bay.— Endive ; Beetroot ; one pennyworth of small Salad ; Apples, Potatoes. For To-morrow.— Sheep’s Kidneys, one for each person ; Bacon, or r ot, as liked; a small Leg of Pork, one that will weigh seven or eight pounds ( see January 6th); one tin of Sardines (see January 12th); one tin of preserved Peaches ; one pennyworth of Parsley. Breakfast. — Scalloped -Eggs. — Take about four table-spoonfuls of finely grated bread-crumbs, season them with pepper and salt, and moisten them with gravy and a little milk or cream. Mince finely also the portion of pig’s cheek which was put aside for the purpose (see Macaroni and Bacon, January 27th), and about a table-spoonful of parsley leaves. A small piece of onion may be added, if liked ; but it should be boiled before it is minced. Grease a small pie-clish, and line the bottom with the moistened crumbs, then sprinkle upon them the parsley and chopped bacon. Cover the dish, and put it in the oven, and let it remain until it is quite hot. Meanwhile, beat four eggs to a froth, and put with them a spoonful of melted butter, a spoonful of cream, and a little pepper✪ Scalloped Eggs and salt. Pour them gently upon the bacon, put the dish again into the oven without cover, and bake the eggs till they are set. They will take about five minutes. Serve very hot. If scallop-shells are at hand, they may be used instead of the pie-disli ; then the ingredients will have to be divided into equal portions, one for each shell ; and the shells maybe sent to table arranged on a dish, covered with a hot napkin, and garnished with parsley. Toasted Bacon (see January 19tli) ; Pried Hominy (February 12th).

AI-modernized reading of the original text

Good macaroni, if covered with stock, will take about half an hour ; it should, however, be looked at frequently, and on no account be allowed to get pulpy. Cornish pasties to be made of the broken remnants of mutton that cannot be taken oh in slices for the curry (August 22nd). Dinner. — Curried Mutton (May 26th) ; Boiled Rice (July 21st) ; Potatoes (May 12th) ; Brussels Sprouts (June 4th) ; Lemon Pudding (August 12th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Boil the brine with an additional handful of salt, and lay the thin flank of beef in it. While the brine is being boiled, scald out the pan and dry it perfectly. 2. Rub and turn the pig’s cheek. 3. Trim and glaze the beef (March 21st). This dish will keep for two or three weeks in cold weather, and will be delicious to the last. It should be carved in thin slices. 4. Prepare some bread-crumbs for breakfast to morrow. (January 2nd). 5. Put a breakfast-cupful of white haricot beans to soak m as much water as will cover them. E January 28th. Breakfast, Luncheon. Dinner. Toasted Bacon. Scalloped Eggs. Buttered Toast. Dry Toast. Brown and White Bread Pressed Beef. Endive Salad. Rice, with Stewed Apples Haricot Puree. Beef Stewed with Vegetables. and Butter. Fried Hominy. and Beetroot. tables. Potatoes, Mashed. Custard Blancmange. Cheese. Marketing, For the Bay.— Endive ; Beetroot ; one pennyworth of small Salad ; Apples, Potatoes. For To-morrow.— Sheep's Kidneys, one for each person ; Bacon, or root, as liked; a small Leg of Pork, one that will weigh seven or eight pounds ( see January 6th); one tin of Sardines (see January 12th); one tin of preserved Peaches ; one pennyworth of Parsley. Breakfast. — Scalloped Eggs. — Take about four table-spoonfuls of finely grated bread-crumbs, season them with pepper and salt, and moisten them with gravy and a little milk or cream. Mince finely also the portion of pig’s cheek which was put aside for the purpose (see Macaroni and Bacon, January 27th), and about a table-spoonful of parsley leaves. A small piece of onion may be added, if liked ; but it should be boiled before it is minced. Grease a small pie-clish, and line the bottom with the moistened crumbs, then sprinkle upon them the parsley and chopped bacon. Cover the dish, and put it in the oven, and let it remain until it is quite hot. Meanwhile, beat four eggs to a froth, and put with them a spoonful of melted butter, a spoonful of cream, and a little pepper and salt. Pour them gently upon the bacon, put the dish again into the oven without cover, and bake the eggs till they are set. They will take about five minutes. Serve very hot. If scallop-shells are at hand, they may be used instead of the pie-disli ; then the ingredients will have to be divided into equal portions, one for each shell ; and the shells maybe sent to table arranged on a dish, covered with a hot napkin, and garnished with parsley. Toasted Bacon (see January 19tli) ; Pried Hominy (February 12th).

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Scalloped Eggs

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