A year's cookery

Dinner. — Fried Soles. — Prepare the fish for frying three or four hours before it is wanted. Of late years, authorities have recom¬ mended that the fish should not be skinned, as so much nourishment and flavour lies in the skin. It is most usual, however, to remove the skin. When cleaning soles hold them up to the light; if a dark streak can be seen at the side of the roes, the latter should be removed before frying; if not, they may be left. Wipe the fish with a soft cloth, and rub it all over with flour; then roll in a clean cloth, and leave it for an hour or two. If it is thoroughly dry it need not be covered with anything more than flour before it is fried ; but if preferred, it may either be egged and breaded, or dipped in a thin smooth batter of flour and water before frying. Large soles may either be filleted or cut through the bone into neat pieces. If fried whole, the frying-basket would, of course, not be required for large flat fish — the frying-pan would rather be needed ; but with this exception, when frying soles, the directions can be followed which are given for fried whiting (set January 17th). It should be remembered, however, that the black or skinned side should first be placed downwards in the pan, and that in lifting it out of the pan the fork should be stuck into the fish close to the head. When it is preferred that the sole should be egged and breaded instead j of being floured, it is a convenience to use brown bread-raspings instead of plain bread-crumbs, as, if this is done, the fish is sure to have a good appearance. Shoulder of Mutton {see March 4th and December 16th) ; Browned Potatoes (October 18th); Lemon Sponge (August 10th), to be made of the whites of eggs left from the Béarnaise Sauce; Cheese (June 8th); Pulled Bread (August 27tli). Things that must not be Forgotten. 1. Turn the mutton in the pickle. 2. Put the silverside of beef into the brine. Breakfast. Sardines with Capers. Collared Tongue. Buttered Toast. Dry Toast. Mustard and Cress. Brown and White Bread and Butter. Porridge. March 25th. Luncheon. Cold Shoulder of Mutton. Mint Sauce. Salad. Baked Apples. Dinner. Gravy Soup. Lancashire Hot Pot. Greens. Baked Batter with Jam. Cheese. Marketing. For the Day.— Two heads of Lettuce, a pennyworth of Watercress, a half¬ pennyworth of small Salad, and a halfpennyworth of Beetroot ; a small Neck of Mutton ; three Sheep’s Kidneys ; a pennyworth of Farsley ; Mint, Apples, Potatoes, Greens ; a tin of Oysters ; Onions. For To-morrow.— A bottle of Anchovies, if they are not in the house ; half a pound of Streaky Bacon, if not at hand. Breakfast. — Sardines with Capers (January 12th) ; Collared Tongue (Note 2, January 3rd); Porridge (January 25th).