A year's cookery

In deciding the time required for roasting, the thickness of meat should be con¬ sidered as well as its weight. If the joint is not a good colour, it may be drawn nearer again at the end, when a little salt (and salt only, not flour) may be sprinkled over it. All white meats are improved by being wrapped in greased paper before they are I put down to the fire. This paper should be removed twenty minutes or so before the joint is taken down, in order that it may acquire colour. With regard to the dripping in the tin and the gravy to be served with roasted joints, see June 9th. For roasting, 100 or rather baking, joints in a close range, see March 9th. Yorkshire Pudding (November 26tli) ; Baked Potatoes (May 4th) ; Turnip-tops (June 4th ) ; Leclie Creme (May 7th) ; Cheese (June 8th). Things: that must not be Forgotten. 1. Stew the shank-bone to make gravy. 2. Turn the dripping that was in the tin into a basin. It will be excellent for various purposes, and when cold will have some very good gravy underneath it. March 5th. Breakfast. Luncheon. Dinner. Fried Ham. Stewed Ox Kidney. Sole au Gratin. Fried Eggs. Plain Suet Dumpling. Cold Mutton. Buttered Toast. Salad. Dry Toast. Baked Potatoes. Marmalade. Treacle Pudding. Brown and White Bread and Cheese. Butter. Porridge. Marketing. For the Day.— One rresh Ox Kidney ; a pair of good-sized thick Soles ( see January 3rd) ; two Lettuces ; half an Endive ; a pennyworth of Water¬ cress ; a half- pennyworth of small Salad; a pennyworth of boiled Beetroot ; half a pound of firm beef Suet ; Potatoes. For To-morrow.— Bloaters (one for each person will probably be sufficient) ; a Silverside of Beef, weighing about eight pounds (see January 13th) ; ingredients for making Brine (see January 13th). Bkeakfast. — Fried Ham. — Melt a little bacon fat or dripping in a frying-pan ; put in the ham, and fry it very gently till done enough. Turn it six or eight times during the process, or it will be hard. Fried Eggs. — When done enough, lift the ham upon a hot dish, and put a little more fat into the frying-pan. Break the eggs separately into a cup, then slip them dexterously into the hot fat, and fry them gently till set. As many eggs as the pan will contain may be put in at one time, provided always that they do not touch each other. The ham will be done enough in about ten minutes ; the eggs in about two minutes. Porridge (January 25th). Luncheon. — Stewed Ox Kidney (April 2nd) ; Plain Suet Dump¬ ling (May 13th). Dinnee. — Sole au Gratin (May 3rd) ; Mutton roasted yesterday ; Salad (March 13th); Baked Potatoes (May 4th); Treacle Pudding (March 28th); Cheese (June 8tli). Things that must not be Forgotten. 1. Keep the bloaters apart from any other food. 2. Make brine (January 13th), and when it is cold put the silverside of beef into it. 3. If any beetroot is left, put it into a jar and cover it with vinegar. It will keep for some time, and may be used either for salad or as pickle. Breakfast. Bloaters. Brawn and Brawn Sauce. Buttered Toast. Dry Toast. Brown and White Bread and Butter. Marmalade. Bread and Milk. March 6th, Luncheon. Mutton Tarts, made of re¬ mains of cold mutton. Remains of Suet Dumpling toasted, and served with Jam. Dinner.