A year's cookery

Potatoes. Dry Toast. Honey. Brown and White Bread and Butter. Milk Porridge. Rhubarb Pie. Cheese. Marketing. For tlie Day.— Three pounds of the Muscle of the Leg of Beef, cut in one piece from large meat. ( See Marketing, January 27th.) Potatoes. For To-morrow.— One pennyworth of Parsley ; one dozen fresh Scallops. The fish are alive if they close their shells when touched. A good Sirloin of Beef (the fillet end is the best), weighing about eight pounds (see January 10th) ; a fresh Cocoa-nut, or a small tin of Desiccated Cocoa-nut ; two Endive ; a pennyworth of Beetroot ; two pennyworth of Watercress ; and two penny¬ worth of small Salad ; a tin of Preserved Peaches. For breakfast on Monday— one tin of Potted Pheasant ; a bottle of Anchovies, if the others were finished. Potatoes ; Celery. Breakfast. — Tinned Prawns (February 7th); Pigs’ Feet prepared last night ; Brawn Sauce (January 15th) ; Tea-cakes (February 14th) ; Milk Porridge (June 13th). Luncheon. — Babbit Gateau (July 9th). Apple Balls. — Pare some large baking apples, and core without dividing them. Boll out some pastry, and stamp two circles about four inches in diameter for each apple. Press one half on one side, the apple and the other half on the opposite side. Wet the edges, and join the two pieces securely, thus covering the apple entirely with pastry. Lay the balls on a greased tin, and bake in a moderately-heated oven till the pastry is crisp. They will take about three-quarters of an hour. Dinner. — Croûte au Pot (May 25th) ; Muscle of Beef stewed with Vegetables (March 17th) ; Potatoes (May 12tli) ; Rhubarb Pie (Au¬ gust 7th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Turn the beef in the brine. 2. Cut off the flap of the sirloin of beef, and put it in the brine. 3. Prepare the scallops for breakfast to-morrow — it will save time to-morrow morning. For this, open the shells and trim away the beards and the black portion, leaving only the yellow part and the white, which looks something like the flesh of a crab’s claw. Wash the parts that are to be used, and drain them. Mince the meat, and mix with it a third of its bulk in finely-grated bread-crumbs, a liberal allowance of pepper and salt, and a little chopped parsley. A heaped table¬ spoonful of chopped parsley will suffice for a dozen scallops. Scour out the deeper scallop shells, wash and dry them, and allow one shell for three scallops. Butter the inside thickly, sprinkle bread¬ crumbs over ; put in the minced fish, cover it again with bread¬ crumbs, and lay little pieces of butter here and there on the top. Put the shells in a hot oven, or in a Dutch-oven before the fire, and let them remain until the preparation is brown on the surface and heated throughout. Serve (very hot) in the shells. Send vinegar to table with the fish. The scallop shells should be taken care of, as they can be used again and again for scalloped fish. Sunday, March 8th. Breakfast. Dinner. Tea. Supper. Scallops. Pigs’ Feet, with Brawn Sauce. Tea-cakes. Watercress. Dry Toast. Brown and White Bread and Butter. Milk Toast. Potato Puree. Roast Sirloin of Beef, Mashed Potatoes. Stewed Celery. Cocoa-nut Pudding. Cheese. Brown and White Bread and Butter. Preserved Peaches. Sultana Cake. Cold Beef. Salad. Open Jam Tart. Cheese.