A year's cookery

Dinner— Fried Whiting (January 17th)— Shrimp Sauce.— Shell the shrimps quickly. Melt an ounce of butter in a small stew-pan, and mix smoothly with it half an ounce of flour. Beat it over the fire till smooth with the back of a wooden spoon, add a gill, or a quarter of a pint of cold water, and stir the sauce till it boils ; then add a pinch of cayenne, a few drops of anchovy, and half a gill of cream. Throw in the picked shrimps, and let them get hot through, but the sauce must not boil after they are added. If more convenient a gill and a half of water may be used instead of cream. Pork Cutlets , with Apple Sauce. — Some people like pork better when it is cold than when it is hot. _ In this case it will be necessary only to put the meat on a clean dish, garnish it with parsley, and send it to table as it is. A little Brawn Sauce (January 15th) will doubtless be relished with it. If it is preferred that it should be re- dressed, cut the meat from the bone in neat slices, about a quarter of an inch thick. Prepare a tea-cupful of bread-crumbs, and season these with pepper, salt, a pinch of cayenne, and a very little grated nutmeg. Partially dissolve, but do not oil, a slice of fresh butter, draw the slices of pork through the butter, cover them with the bread-crumbs, and place them in a tin dish ; mince a small onion finely, strew it over them, put a little butter on the top, and bake in a gentle oven till the onions are tender. Make a little good Apple Sauce (September 29th). Put it into the middle of a° hot dish, (arrange the cutlets neatly round it, and serve immediately. Colcannon (August 11th) ; Baked Potatoes (May 4th) ; Macaroni Pudding (March 27th); Cheese (June 8th). Things that must not be Forgotten. 1. Turn and rub the pig’s cheek ; turn the beef in the brine. 2. Break up the bones of the leg of pork and stew them in stock (February 13tli). . This is for the pea soup for Feb. 2nd. 3. If five or six whiting were used, the heads and bones may be used for fish stock. _ Cut up a carrot, an onion, and some celery. ' Fry in butter till lightly . coloured, add the heads and bones of whiting, two anchovies, a pinch of herbs, two cloves, and two quarts of water. _ Stew gently and skim carefully till the liquor is reduced to three pints, then strain into a basin for use. 4. Put six or eight Normandy pippins to soak in cold water. ft Breakfast. Bloaters. Eggs on the Dish. Hot Buttered Toast. Dry Toast. Honey. Brown and White Bread and Butter. Corn Flour Milk. January 3!st. Luncheon. Stew of Sheep’s Head. Normandy Pippins. Dinner. Lobster Soup. Stewed Steak with Minced Vegetables. Potatoes. Parson’s Pudding. Cheese. Marketing. For the Bay —Three pounds of tender Steak. (See Marketing, January 1st.) It should be cut evenly, and about one inch and a half thick. One tin of Preserved Lobster. For vegetables, see recipe January 31st. Potatoes. For To-morrow. — One large Capon (see that the giblets are sent home with the bird, and if possible procure an additional set) ; two pounds of best Pork Sausages (to be bought of a thoroughly respectable dealer) ; one tin of Potted Pheasant (Bovill’s), ( see January 7th); one pennyworth of Parsley; three heads of Celery for chicken salad. Potatoes; Broccoli.