Breakfast. — Scallops {see Note 3, March 7th) ; Pigs’ Feet left from breakfast yesterday ; B-rawn Sauce (January 15tli) ; Tea-cakes (February 14tli) ; Milk Toast (June 17th). A YEAR'S COOKERY. LOG Dinner. — Potatoe Puree (January 26tli). Roast Sirloin of Reef ■ — To Boast, or, to speak correctly, to Balce meat in the oven of a kitchener. — The majority of joints are never so good as when roasted before an open fire. This plan involves, however, such a waste of fuel that close ranges are now used, and what is very commonly called roasted meat is meat baked in an oven provided with a venti¬ lator, which allows the vapours given off by the meat to escape. Besides the ventilator, many ovens have a thermometer fastened to them, by which the heat may be regulated. To bake meat, this should reach 240° Fahr. The method of heating the oven varies with the description of the range, full instructions being given by the makers who supply the article. To bake the meat, trim it neatly, and in the case of a sirloin of beef cut away the soft pipe that runs down the bone, and the superfluous suet, leaving it about an inch deep all along. In order to keep the tin and the meat from burning, a hot- water tin✪ Roast Sirloin of Beef is much to be preferred for baking meat. This tin is provided with an under-tin for holding warm water, on the top of which is a tray on which the meat-stand can be placed. In a corner of the tray there is a hole for the steam to escape. In filling the under¬ tin care should be taken to supply only as much water as will be suffi¬ cient to come just below the hole, but not to cover it. But whether this hot-water tin is used or not, there must be a raised stand upon which the meat can be laid, for if it is baked in its own dripping it will be sodden and quite spoilt. When the oven is hot enough, put the meat on the stand, the fat side uppermost, to begin with, and close the ventilator for about five minutes, till the surface of the meat is hardened, to keep in the juices. At the end of this time open the ventilator that the steam may escape, and baste the meat liberally every quarter of an hour. With the oven properly heated it will take ten minutes for every pound, and ten minutes over. Solid pieces of meat, however, such as rolled ribs of beef or the top side of the round, should be allowed a quarter of an hour to a pound, and a quarter of an hour over. When the meat is half cooked, turn it over. The reason for putting the fat part to the top first is that the upper part cooks more quickly, and, therefore, as the fat melts it drops down upon the lean under portion, and serves to baste it. Joints that are not fat should be covered over with kitchen paper, upon which dripping has been thickly spread. Ten minutes before the joint is taken up sprinkle a little salt over it, baste it well, and then do not baste it any more, or the outer cut will taste greasy. Put the joint on a hot dish, and place it near the fire where it will keep hot. Pour the grav}7' round but not over it, and serve very hot. Gravy (June 9tli) ; Masked Potatoes (May 12th) ; Stewed Celery (December 2nd); Cocoa-nut Pudding (August 8th); Cheese (June 8th). Tea. — Preserved Peaches (April lltli);- Sultana Cake (August 2nd). Supper. — Salad (March 13th) ; Open Jam Tart (August 7th). A YEAR'S COOKERY 107 Things that must not be Forgotten.

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Breakfast. — Scallops {see Note 3, March 7th) ; Pigs’ Feet left from breakfast yesterday ; B-rawn Sauce (January 15tli) ; Tea-cakes (February 14tli) ; Milk Toast (June 17th). A YEAR'S COOKERY. LOG Dinner. — Potatoe Puree (January 26tli). Roast Sirloin of Reef ■ — To Boast, or, to speak correctly, to Balce meat in the oven of a kitchener. — The majority of joints are never so good as when roasted before an open fire. This plan involves, however, such a waste of fuel that close ranges are now used, and what is very commonly called roasted meat is meat baked in an oven provided with a venti¬ lator, which allows the vapours given off by the meat to escape. Besides the ventilator, many ovens have a thermometer fastened to them, by which the heat may be regulated. To bake meat, this should reach 240° Fahr. The method of heating the oven varies with the description of the range, full instructions being given by the makers who supply the article. To bake the meat, trim it neatly, and in the case of a sirloin of beef cut away the soft pipe that runs down the bone, and the superfluous suet, leaving it about an inch deep all along. In order to keep the tin and the meat from burning, a hot- water tin is much to be preferred for baking meat. This tin is provided with an under-tin for holding warm water, on the top of which is a tray on which the meat-stand can be placed. In a corner of the tray there is a hole for the steam to escape. In filling the under¬ tin care should be taken to supply only as much water as will be suffi¬ cient to come just below the hole, but not to cover it. But whether this hot-water tin is used or not, there must be a raised stand upon which the meat can be laid, for if it is baked in its own dripping it will be sodden and quite spoilt. When the oven is hot enough, put the meat on the stand, the fat side uppermost, to begin with, and close the ventilator for about five minutes, till the surface of the meat is hardened, to keep in the juices. At the end of this time open the ventilator that the steam may escape, and baste the meat liberally every quarter of an hour. With the oven properly heated it will take ten minutes for every pound, and ten minutes over. Solid pieces of meat, however, such as rolled ribs of beef or the top side of the round, should be allowed a quarter of an hour to a pound, and a quarter of an hour over. When the meat is half cooked, turn it over. The reason for putting the fat part to the top first is that the upper part cooks more quickly, and, therefore, as the fat melts it drops down upon the lean under portion, and serves to baste it. Joints that are not fat should be covered over with kitchen paper, upon which dripping has been thickly spread. Ten minutes before the joint is taken up sprinkle a little salt over it, baste it well, and then do not baste it any more, or the outer cut will taste greasy. Put the joint on a hot dish, and place it near the fire where it will keep hot. Pour the grav}7' round but not over it, and serve very hot. Gravy (June 9tli) ; Masked Potatoes (May 12th) ; Stewed Celery (December 2nd); Cocoa-nut Pudding (August 8th); Cheese (June 8th). Tea. — Preserved Peaches (April lltli);- Sultana Cake (August 2nd). Supper. — Salad (March 13th) ; Open Jam Tart (August 7th). A YEAR'S COOKERY 107 Things that must not be Forgotten.

A year's cookery