A year's cookery

For To-morrow.— A whole Scrag of Mutton. According to the usual method of cutting up sheep, the neck is divided into two halves. Get the butcher to leave the part near the head whole. It will furnish an excellent and economical joint, weighing about three pounds. The meat must be perfectly fresh. One tin of preserved Tomatoes ; a bundle of dried Sprats ; half a dozen Muffins. Breakfast.— Tinned Prawns ( see February 7th); Pig’s Feet (February 7th); Brawn Sauce (January 15th); Porridge (January 25th). Luncheon. —Beef, Boiled (February 6th). Baked Apples. — Take some good baking apples, one for each person and one or two over. Wipe them thoroughly, and without paring them put them side by side in a shallow earthenware dish, not to touch each other. Put them into a cool oven and let them bake as gently and slowly as possible until cooked throughout. Take up, put them on a dish, and let them get cold. Before serving sift white sugar thickly over them Baked Potatoes (May 4th). Dinner. — Victoria Soup , made of the liquor the chickens and the bones were boiled in, with bacon-rind. Take about three pints of the liquor in which the fowls were boiled. Put this in a stewpan with the crushed bones and remnants of the birds, two or three strips of bacon-rind, scalded and scraped (the remainder will be needed for the Tomato Purée to-morrow), an onion, two outer sticks of celery, or, wanting these, -as much celery seed as would lie on a three¬ penny piece (the seed must be tied in muslin), a small carrot, a bayleaf, six peppercorns, a bunch of parsley, a sprig of thyme, and three ounces of good rice that has been washed in two or three waters. Place the stewpan by the side of the fire and let its contents simmer very gently for about an hour and a half till the rice is tender. Take it up, remove the bones and vegetables from the liquor, and rub the rice patiently through a fine hair sieve. Half an hour before it is to be served boil it once more, season it with a sufficiency of salt, pour it into the hot soup tureen, and stir into it a pint of boiling milk. If cream may be afforded the soup will, of course, be so much the better, but it will be very good and delicate made with milk. Fried bread may be sent to table on a separate dish. Beef Olives (September 5th) ; Potatoes (May 4th) ; Cabbage (June 4th) ; Golden Pudding (May 4th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Turn and rub the ox-cheek. 2. When making the soup, preserve about half of the liquor for the stewed mutton to-morrow— it will be better than water. 3. If any of the brill were left it may be served for breakfast instead of the prawns, which could then be used another day ( see Fish Cates, January 13th). February I Oth. Breakfast. Luncheon. I Dinner Dried Sprats. Rolled Beef. Honey. Hot Toast. Muffins. Brown and White Bread and Butter. Bread and Milk. Rissoles (made of remains of rolled beef). Eggs stewed with Cheese. Tomato Purée. Stewed Mutton with vegoU ables. Broccoli. Potatoes. Piquant Sauce. The Guest’s Pudding. Cheese. Marketing. For the Bay.— Capers and a quarter of a pound of Suet, if these are not in the house. Beef kidney suet is the best. It should be perfectly sweet and firm to the touch. Potatoes, Broccoli.