half a tea-spoonful of lemon-juice and a glass of sherry✪ Giblet Soup. The latter may be omitted. Serve very hot. If clear giblet soup is wished it will have to be made earlier, to give time for clarifying it. To clarify Soup, see Julienne (April 9th) ; Capon stuffed with Veal Forcemeat (June 30th) ; Sausages (January 7th); Potatoes (April 7th) ; Boiled Broccoli (April 25tli) ; Fruit Pie (August 7th) ; Cheese (June 8th). Tea. — Sultana Cake (August 2nd). Suppee. — Chicken Salad (August 30tli); Baked Custard Tart (January 19 th). Things that must not be Forgotten. 1. As soon as dinner is over pick away every morsel of meat from the chicken bones in as neat pieces as possible, and put them between two dishes, to keep them from getting dry. The chicken bones must be preserved ; they will make excellent soup. 2. Put one pint of split peas to soak in as much water as will cover them, and throw away those that float — they are not good 3. Peel and slice the potatoes for breakfast to-morrow {see February 2nd). 4. Turn and rub the thin flank of beef. February 2nd. Breakfast. Pressed Beef. Fried Potatoes. Buttered and Dry Toast. Brown and White Bread and Butte** Porridge. Luncheon. Shepherd’s Pie,made of the remains of Pressed Beef. Plum Pie, made on Satur¬ day, with a little milk. Dinner. Pease Soup. Ribs of Beef, Italian. Potatoes, Haricot Beans. Tinned Pine Apple, with Custard. Cheese. Marketing. For the Day.— One Rib of Beef, taken from the middle ribs, boned, rolled, and weighing about four pounds ; or if preferred, a slice of tender Steak can be chosen, two inches thick, and weighing about three pounds. {See recipe below for the ingredients required.) One Tin Preserved Pine Apple; Potatoes. Breakfast. — Fried Potatoes. — Take one good-sized potato for each person. Kidney potatoes are the best for the purpose. Peel and wash them, and cut them the round way into slices, as thin as a shilling. As they are done, throw them into cold water, to free them from the potato flour. They may, if liked, be prepared thus far over night. Put some fat into a saucepan and let it boil (Fried Fish, January 17th). Drain the potatoes, and dry them on a clean napkin ; put them, a few at a time, into a frying-basket, and plunge 60 A YEAR'S COOKERY. them into the boiling fat. Let them remain till they are of a light brown colour. Turn them upon a dish covered with kitchen paper, let the fat again boil and put in another basketful of potatoes, and repeat until all are fried. Sprinkle salt and pepper over them, and serve. If a frying-basket is not at hand, the potatoes may be fried in the frying-pan, with enough fat to cover “them completely. They must be done in single layers, and must be taken out carefully with a slice. If the fat is not boiling the potatoes will be greasy. Por¬ ridge (January 25th) ; Pressed Beef, left from January 30th. Luncheon. — Shepherd’s Pie (January 12th) ; Plum Pie (August 7th).

AI-modernized reading of the original text

half a tea-spoonful of lemon-juice and a glass of sherry. The latter may be omitted. Serve very hot. If clear giblet soup is wished it will have to be made earlier, to give time for clarifying it. To clarify Soup, see Julienne (April 9th); Capon stuffed with Veal Forcemeat (June 30th); Sausages (January 7th); Potatoes (April 7th); Boiled Broccoli (April 25th); Fruit Pie (August 7th); Cheese (June 8th). Tea. — Sultana Cake (August 2nd). Supper. — Chicken Salad (August 30th); Baked Custard Tart (January 19th). Things that must not be Forgotten. 1. As soon as dinner is over pick away every morsel of meat from the chicken bones in as neat pieces as possible, and put them between two dishes, to keep them from getting dry. The chicken bones must be preserved ; they will make excellent soup. 2. Put one pint of split peas to soak in as much water as will cover them, and throw away those that float — they are not good 3. Peel and slice the potatoes for breakfast to-morrow {see February 2nd). 4. Turn and rub the thin flank of beef. February 2nd. Breakfast. Pressed Beef. Fried Potatoes. Buttered and Dry Toast. Brown and White Bread and Butte** Porridge. Luncheon. Shepherd’s Pie,made of the remains of Pressed Beef. Plum Pie, made on Satur¬ day, with a little milk. Dinner. Pease Soup. Ribs of Beef, Italian. Potatoes, Haricot Beans. Tinned Pine Apple, with Custard. Cheese. Marketing. For the Day.— One Rib of Beef, taken from the middle ribs, boned, rolled, and weighing about four pounds ; or if preferred, a slice of tender Steak can be chosen, two inches thick, and weighing about three pounds. {See recipe below for the ingredients required.) One Tin Preserved Pine Apple; Potatoes. Breakfast. — Fried Potatoes. — Take one good-sized potato for each person. Kidney potatoes are the best for the purpose. Peel and wash them, and cut them the round way into slices, as thin as a shilling. As they are done, throw them into cold water, to free them from the potato flour. They may, if liked, be prepared thus far over night. Put some fat into a saucepan and let it boil (Fried Fish, January 17th). Drain the potatoes, and dry them on a clean napkin ; put them, a few at a time, into a frying-basket, and plunge them into the boiling fat. Let them remain till they are of a light brown colour. Turn them upon a dish covered with kitchen paper, let the fat again boil and put in another basketful of potatoes, and repeat until all are fried. Sprinkle salt and pepper over them, and serve. If a frying-basket is not at hand, the potatoes may be fried in the frying-pan, with enough fat to cover “them completely. They must be done in single layers, and must be taken out carefully with a slice. If the fat is not boiling the potatoes will be greasy. Por¬ ridge (January 25th) ; Pressed Beef, left from January 30th. Luncheon. — Shepherd’s Pie (January 12th) ; Plum Pie (August 7th).

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Giblet Soup

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