A year's cookery

Unless this is done, the bitterness of the old leaves will overpower the flavour of the new ones. So long as additional water is to be added, the tea-pot should never be quite drained before being re-filled. Dried Haddock (January 27th) • Toasted Bacon (January 19th) ; also Fried Bacon (January 2nd) ; Vienna Bread (August 26th) ; Corn Flour Milk (June 19th). Dinner. — Filleted Soles — Sautes. — It is most economical to fillet the soles at home, as nourishing fish stock for sauce can be made of the skin and bones. Prepare the fish an hour or two before it is to be dressed. Wash the sole and lay it on a board. Cut off with a sharp knife the head, tail, and outer fins, and draw off the skin from the tail to the head, first cutting through a little piece of the skin near the tail, so as to get hold of it. Make a deep incision all down the spinal bone, then dexterously slip the knife between the flesh and the bone, and remove the flesh entire, and as free from jags as pos¬ sible. Do this to both sides of the fish alike, thus obtaining four long fillets from each sole. Trim the fillets neatly, and divide each one across the centre. Sprinkle pepper and salt lightly on them, flour them well, and wrap them in a cloth, and leave them in the kitchen for an hour or more. This is to dry them thoroughly before cooking them. Unless it is done the egg and bread-crumbs will not adhere to the fish. Beat the yolk and a little of the white of an egg in a plate, and put a large breakfast-cupful of properly- prepared bread¬ crumbs (January 2nd and February 1st) in some paper. Pass the fish through the egg on both sides, and throw the crumbs well over it. Melt a slice of butter in the frying-pan, put in the fillets, and cook them gently till they are brown on one side, then turn them, and brown them upon the other. Put them between sheets of kitchen paper to free them from grease, and dish them like cutlets, with one fillet overlapping another. Pour over them a little maitre ddiotel (May 6th) or shrimp sauce (January 30th), or, if it may be afforded, some Dutch sauce (May 14tli). All kinds of flat fish can be cooked in this way. If preferred, the egg and bread-crumbs can be omitted, and the fillets floured and dried by being wrapped in a cloth for an hour or two before being cooked. Rolled Mutton (April 22nd); Mashed Potatoes (May 12th) ; Jerusalem Artichokes (November 30th) ; Chocolate Pudding (July 24tli) ; Cheese (June 8th). Tea. — Plain Cake (June 26th). Supper.— Endive Salad (March 13th); Baked Apples (February 9th). Things that must not be Forgotten. 1. Take care of the bacon fat. 2. Stew the skin and bones of the fish, and make the fish sauce with the stock. 3. Before sending the cold mutton lip to supper put it on a clean dish and garnish it with parsley. Carefully preserve any gravy that may have run from it. January 5th. Breakfast. Luncheon. Dinner. Collared Tongue. Boiled Eggs! (If any filleted Sole were left, it could be prepared according to tlie recipe (Jan. 2nd), and served in¬ stead of the boiled eggs.) Brown and White Bread and Butter. Marmalade. Milk Toast. Hambro’ Salad. Royal Sandwiches. Cranberry Tart. Crecy Soup. Beef, with Sharp Sauce ; or, if the Beef is used, Steak, with Onions. Potatoes and Winter Greens. Brown Bread Pudding. Cheese and Rusks. Marketing.