A year's cookery

brightly, and will take about an hour and a half. It is usual to choose a dish that the batter will not quite fill, but the pudding will be more acceptable to many people if the batter is not more than threequarters of an inch thick. Cold butter and sugar, or jam, may be served as accompaniments. A pleasing variety will be afforded by filling the dish half full of good baking apples cored and sliced before pouring the batter in. Or a thin layer of batter at the bottom of the dish may be first baked, and when it is set jam may be spread upon it, and the remainder of the batter poured upon this. Dinner. — Parsnip Soup (December 3rd) ; Beef — top side of the round left yesterday ; Salad (March 13th) ; Cutlets, to be taken from the best end of the neck, with Piquant Sauce (April 30th); Potatoes (February 2nd) ; Brussels Sprouts (June 4th) ; Apple Gateau (September 24th); Cheese (June 8th). Things that must not be Forgotten, 1. Turn and rub the leg of pork. 2. On no account let the Australian meat boil in the gravy. It is already rather over-cooked, and needs only to be warmed through. 3. Make rissoles for breakfast in the morning with the remains of the cold beef. (See January 6th.) 4. Put two table-spoonfuls of tapioca in a basin with a pint of water to soak all night. 5. Turn and rub the beef in the brine. 6. Put a cupful of peas to soak all night in cold water. February 6th. Breakfast. Rissoles. Poached Eggs. Hot Buttered and Dry Toast. Lemon Marmalade, Porridge. Luncheon. Stewed Giblets. Jam and Bread Pudding Dinner. Gravy Soup made of Stock from Chicken Bones. Boiled Pork. Pease Pudding. Cabbage and Potatoes. Tapioca and Apples. Cheese. Marketing. For the Day.— Two sets of Chickens’ or Ducks’ Giblets (fresh). These may probably be procured for a few pence. The giblets consist of the head, neck, feet, gizzard, and liver of the birds. The whole or part of a large fresh Oxcheek ; Cabbage, Potatoes, Apples. For To-morrow.— A tin of preserved Prawns. These prawns offer a pleasant variety for breakfast. They are economical because not very much can be used at once ; and besides being used as a relish, they are useful for garnishing dishes; or two or three chopped small and added to melted butter will make a good sauce for fish. The price at the present time is one shilling per tin. Breakfast. — Bissoles (January 6th). Poached Eggs. — Have ready a wide saucepan or frying-pan with gently boiling water, into which a pinch of salt and a table-spoonful of vinegar have been thrown. Break the eggs separately into a cup, and slip them one at a time carefully into the water. They must be kept apart, and there must be enough water to cover them. Keep the pan at the side of the stove, and on no account let the water boil fast, of the eggs will break. When the white is set, and the yoke is seen through a thin white covering, the eggs are done enough. Take them up carefully with an egg^slice, and be sure to drain them well. The vinegar in the water will make the eggs white, but if they are not drained thoroughly it will give them an acid taste. Trim away the loose untidy pieces of white that may hang about the eggs, and dish them either on a separate dish or, if preferred, with the rissoles. For Porridge, see January 25th.