A year's cookery

4. Make the orange cream for dinner to-morrow (December 6th). If more convenient, the garnish for the cream can be left until two or three hours before it is wanted. 5. If possible, leave a little boiled ham for the Hambro salad to-morrow. March 1 8th. Breakfast. Luncheon. Dinner. Sardines. Hambro Salad. Potatoe Puree. Potted Grouse. Apples, with Tapioca. Lentils and Sausages. Hot Toast. Potatoes. Dry Toast. Orange Cream. Marmalade. Compote of Oranges. Btrown and White Bread Cheese. and Butter. Porridge. Marketing. For the Day.— Three pounds of best Pork Sausages, or two and a-half pounds of fresh Pork, fat and lean together, from the chump end of the fore loin (see recipe below). To choose pork see January 6th. Potatoes, Apples, Parsley. For To-morrow. — Bloaters ; one will probably be enough for each person. Apples, Potatoes, Watercress. Breakfast.- — Sardines (see Marketing, January 12th) ; Potted Grouse (see Marketing, January 7th) ; Porridge (January 25th). Luncheon. — Hambro Salad (August 8th) ; Apples, with Tapioca (February 18th). Dinner.— Potatoe Puree (January 26th). Sausages as generally sold are composed of such very questionable ingredients that where it is at all practicable it is much the best to prepare them at home. If there is a sausage-machine in the house that will both mince the meat and fill the skins, this can easily be done ; but if not, the business is a troublesome one. The skins (especially if they are ordered beforehand) can be obtained of the pork-butcher, and they should be carefully washed inside and out before being used. If more convenient, they can be dispensed with altogether, and the sausagemeat can be made into small balls, and floured lightly before being fried. The following is an excellent recipe for the preparation of home-made sausages : — Cut the meat from the bones, and stew the latter with as much water as will barely cover them till a strong gravy is obtained. Weigh the pork, and for each pound of lean take half a pound of fat. If the proportion of fat is too small, it can be increased ; but tastes vary very much on this point. Cut the meat into small pieces, and pass it through the machine. With each pound of meat put two tablespoonfuls of bread that has been rubbed through a wire sieve, and add a teaspoonful of salt, half a teaspoonful of pepper, and half a teaspoonful of dried sage, or, if liked, a mixture of sage and marjoram can be used. Mix the herbs and seasoning first with the bread-crumbs, and then add the whole to the meat, being care¬ ful to blend the ingredients thoroughly. Moisten the mince with a tablespoonful of gravy for each pound of meat, and it is ready either to be put into skins or made into balls. Sausages are always best when quite fresh. If they are bought ready made, they should be procured of a highly respectable dealer, for if purchased indiscri¬ minately they may be made of no one knows what. For Lentils and Sausages see April 4th ; Potatoes (May 12th) ; Orange Cream made yesterday ; Compote of Oranges (December 6tli) ; Cheese (June 8th). Things that must not be Forgotten. 1. Turn the meat in the brine. 2. Preserve any sausages that may be left. They can be used for luncheon to-morrow. 3. Keep the bloaters apart from everything else. 4. Wash one pound of prunes, and put them to soak in plenty of cold water.