A year's cookery

Dinner. — Filleted Soles à la Maître d'Hôtel. — Follow the directions given for soles filleted, rolled, and baked (March 1st), but serve Maitre d’Hotel Sauce (May 6tli) with the fish instead of Beurre Noir. Sour Mutton. — This is a German dish, but almost every one who tastes it likes it. Drain and wipe the mutton that has been in pickle, and roast it in the usual way. Half an hour before it is done enough, pour a cupful of the pickle into the tin with it, and baste the meat well with the liquor. In Germany this joint is always baked, and a couple of potatoes are put into the baking-tin to thicken the gravy. Potato Snow (April 7th) ; White Haricot Beans (June 20th); Custard Blancmange with Lemon Syrup (August 4th and March 19th) ; Cheese (June 8th). Tea. — Vienna Bread (August 26th) ; Rice Cake (August 2nd). Supper. — Haricot Salad. — Prepare the salad in the usual way (see March 13th); arrange it round a dish; toss the haricot beans in the same kind of sau-ce used for the lettuce; pile them in the centre of the dish, and serve. Plum Pie (August 7th). Things that must not be Forgotten. 1. Turn and rub the beef in the brine. 2. Fillet the anchovies for breakfast to-morrow morning (January 18th). 3. When preparing the salad, leave a little small salad to be served with the anchovies to-morrow. March 30th. Breakfast. Luncheon. Dinner. Anchovies and Hard-boiled Mutton a la Sauce Piquante. Eggs. Hasty Pudding. German Sausage. Vienna Bread. Dry Toast. Brown and White Bread and Butter. Porridge. ! Tomato Puree. Boiled Salt Beef. Potatoes. Carrots. Parsnips. Apple GSteau. Cheese. Marketing. For the Day.— Two pounds of Apples ; Potatoes, Carrots, Parsnips. For To-morrow.— Quarter of a pound of Normandy Pippins, if not in the house ; a piece of Gammon of Bacon, weighing about four pounds ; the whole or part of a large fresh Ox Cheek. Breakfast. —Anchovies and Hard-boiled Eggs (January 18th); German Sausage (June 6th) ; Vienna Bread (August 26th) ; Porridge (January 25th). Luncheon. — Mutton a la Sauce Piquante. — Cut what is left on the leg of mutton into neat slices. Mince very finely a piece of garlic about the size of a small pea, and one shalot. Melt in a saucepan a piece of butter about the size of a walnut, throw in the garlic and shalot, and add a table-spoonful of flour. Mix all over the fire for a minute or two ; add a tea- spoonful of chopped parsley, a table¬ spoonful of vinegar, and a wine-glassful of stock, and boil together for a quarter of an hour. Put in the sliced meat ; let it get hot in the sauce, but it must not boil. Serve immediately with toasted sippets and pickled gherkins round the dish. Hasty Pudding. — Put as much milk as will be required into a saucepan with a pinch of salt. Let it boil up, then sprinkle flour slowly in with the left hand, at the same time stirring the pudding briskly with a spoon held in the right hand. If any lumps collect, draw them to the side of the fire and press them out with the back of the spoon. When the pudding is a thick paste, let it boil a minute or two longer, still stirring it, then put it into a pie-dish with a slice of fresh butter, and serve. Treacle or sugar and cream may be eaten with this pudding. Hasty pudding may be eaten at breakfast instead of porridge.