A year's cookery

Take them up, and boil the gravy quickly till it is reduced to a glaze. If the lid is left off the stewpan the gravy will reduce more quickly. Put the onions in the glaze, shake them in it till they are coated, and baste them every ten minutes till wanted. Onions glazed in this way form an excellent garnish for various meat dishes. Potatoes (May 12th) ; Brussels Sprouts (June 4th) ; Lemon Pudding (August 12th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Turn and rub the thin flank of beef. 2. Preserve the bacon-rind for flavouring. 3. Break up and stew the leg of mutton bone for stock ( see February 13th). 4. If there are any remains of the beef a la mode the meat will be excellent potted for breakfast, and the gravy will be a valuable addition to soup. 5. If cream is to be permitted for the rhubarb pie on Feb, 16th it should be ordered to-day. Sunday, February I5th. Breakfast. Dinner. Tea. Supper. Ox-cheek Brawn. Boiled Eggs. Tea-cakes. Brown and White Bread and Butter. Porridge. Julienne Soup (quickly made). Guinea Fowl. Brown Gravy. Bread Sauce. Mashed Potatoes. Broccoli. Preserved Pineapple. Custard. Cheese. Tea-cakes. Brown and White Bread and Butter, Damson Jam. Hominy Cake. Preserved Turkey and Tongue (Tin¬ ned). Plum Pie. Cheese. Breakfast. — Ox-cheek Brawn (April 6th) ; Boiled Eggs (January 5th) ; Tea-cakes (February 14th) ; Porridge (January 25th). Dinner. — Julienne Soup quickly made. — Peel an onion, stick two cloves into it, and put it into a saucepan with about a quart of water, a dessert-spoonful of good gelatine, two outer sticks of celery, three peppercorns, a pinch of mixed herbs tied in muslin, and anything else that is at hand that will help to make it tasty. Simmer gently till the water is flavoured, then strain the liquor, stir into it as much Liebig’s Extract as will colour it and make it taste good, and thicken it very slightly by boiling in it a little arrowroot mixed to a smooth paste with water. Soak a dessert-spoonful of the Julienne in cold water for three-quarters of an hour. Pour off the water, put the vegetables into a saucepan with fresh cold salted water, and boil them like fresh vegetables. Put them with the soup, boil all together for a quarter of an hour, turn the whole into a heated soup-tureen, and serve immediately. Guinea Fowl (April 5th); Brown Gravy (October 18th) ; Bread Sauce (October 18th) ; Mashed Potatoes (May 12th) ; Broccoli (April 25th) ; Tinned Pine-apple (April 8th) ; Custard. (August 10th) ; Cheese (June 8th). Tea. — Tea-cakes (February 14th) ; Hominy Cake (October 16th). Supper.— Preserved Turkey and Tongue ( see Bemarks on Potted Grouse, January 7th) ; Plum Pie (August 7th). Things that must not be Forgotten. 1. Preserve the bones and remnants of the Guinea Fowl ; soup may be made of them for to-morrow. 2. Turn and rub the beef. February 16th. Breakfast. Luncheon. Dinner. Sardines. Ox-clieek Brawn. Guinea Fowl Soup. Turkey and Tongue. Hot Buttered Toast. Dry Toast. Macaroni Cheese. Broiled Steak with Oyster Sauce, Fried Potatoes. Brown and White Bread and Butter. Rhubarb Pie (a little Cream if permitted). Milk Toast. Cheese. Marketing.