A year's cookery

with cold water, and let it boil gently till tender. In this instance the stock iu which the pork bones were boiled may be used instead of water. A moderate-sized cheek taken straight out of the pickle would need to boil gently for about two hours and a half ; a dried cheek half an hour longer. When done enough draw off the skin, shake bread-raspings over it through a strainer, and lightly cover it, and put it before the fire for five minutes or longer, till the crumbs are set. A pig’s cheek boiled in this way is a very agreeable addi¬ tion to the breakfast table. Bread-raspings may be bought of the baker, a small bagful for twopence. These will need only to be crushed with a rolling-pin and passed through a fine wire sieve. Or they may be prepared at home, and bits of bread that would otherwise be wasted may be used for the purpose. {See January 2nd.) When wanted immediately pass stale crumb of bread through a wire sieve, and brown lightly in the oven. Potted Pheasant (January 7th); Milk Toast (June 17th). Dinner. — Giblet Soup. — Wash the giblets well in two or three waters, and scald them in boiling water, then scrape them till clean. Cut off the heads and throw them away ; skin the necks, which are sometimes very bloody, and divide each one into three pieces. Put the claws and the legs into boiling water, to loosen the outer skin, and draw this off entirely. The top skin of the gizzard must be cut through. There is a sort of pipe leading from one side to the other, and this must be cut from end to end. In cleaning the liver care must be taken not to break the gall-bag, or the soup will be made bitter. Divide the heart and liver into halves. Put the giblets into cold water, bring this to a boil, and throw the water away. Dry the giblets, and fry them in good butter or dripping till lightly browned, with two or three strips of bacon rind scalded and scraped, then throw them into cold water to free them from fat. Put them into a stew-pan with a large carrot, a leek, a small onion, a turnip, three or four outer sticks of celery, a bunch of parsley, a sprig of thyme, a bay leaf, a blade of mace, and two cloves. A sprig of basil and sweet marjoram may be added if liked, or half a tea-spoonful of savoury herbs may be used instead of the herbs named. These herbs may be brought ready mixed in bottles. Pour over all about two quarts of stock made from bones. Bring this to a boil, skim it carefully, and boil it gently for two hours. Take out the giblets, and pick out such as will do to put into the soup ; trim them neatly, and put them aside. Throw the rest again into the stock, and boil for another hour. If thick giblet soup is wanted put a piece of brown thickening the size of a large walnut into a basin. Mix this with a little hot stock to dissolve it, stir it into the soup, and keep stirring till it boils. Draw the saucepan back, and let it simmer gently for twenty minutes to throw up the grease, and skim this carefully away. If brown thickening is not at hand a little may be made ( see Boux, January 6th). Strain the soup into a hot tureen, add salt and cayenne to taste, and the pieces of giblets, and stir in