A year's cookery

Luncheon. — Steived Ox Kidney. — Take the core out of the kidney, and cut it into neat pieces. Put these into a saucepan with a quart of cold water ; add an onion stuck with two cloves, and a little pepper and salt ; simmer all gently together for about an hour and a half. Twenty minutes before the kidney is to be taken up melt an ounce of butter or dripping in a stewpan, stir in a table¬ spoonful of flour, and beat to a smooth paste with the back of a wooden spoon. Add gradually a little of the liquor from the kidney, pour it back into the pan, and boil together for a few minutes. Put m a few drops of sugar browning, and serve with toasted sippets round the dish. Potatoes or boiled rice are excellent served with this dish. Tapioca and Apples (February 18th). Dinner. — Parsnip Soup, made of the rest of the bacon and beef liquor (December 3rd). Chicken Saute. — Put a gill of oil into a small stewpan, let it boil, then fry the pieces of cooked chicken in it. They will take about six minutes. When brown they are ready for serving. Have ready the sauce and the rashers of bacon broiled and neatly rolled. Arrange the chicken and bacon in a circle round a dish, pour the sauce over them and in the centre, and serve. The sauce may be made as follows : — Shred as finely as possible a piece of garlic the size of a pea, a shallot, and five button mushrooms. Melt half an ounce of butter in a stewpan, stir in a dessert-spoonful of flour, and add a quarter of a pint of water and the same quantity of stock, and stir in the minced vegetables. Take the sauce off the fire, acid a table-spoonful of cream and a squeeze of lemon-juice, and serve. The sauce must not boil after the vegetables are added. Potatoes (May 6th) ; Seakale (June 14th) ; Hydropathic Pudding (June 16th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Turn and rub the cheek in the brine. 2. Remember to brush the fillet of beef with vinegar. (See Mar¬ keting, January 2nd.) April 3rd. Breakfast. Luncheon. Dinner. Buttered Eggs. Macaroni and Ham. Crécy Soup. German Sausage. Cake Pudding. Fillet of Beef, Roasted. Hot Toast. Yorkshire Pudding. Dry Toast. Baked Potatoes. Honey. Turnip-tops. Brown and White Bread Newmarket Pudding. and Butter. Cheese. Porridge. Marketing. For the Day.— Half a pound of Naples Macaroni ; Potatoes., Turnip-tops. For To-morrow. — A dried Haddock ; a tin of Potted Grouse (January 7th). Breakfast.— Buttered Eggs (January 16tli); German Sausage (June 6th) ; Porridge (January 25th). Luncheon. — Macaroni and Ham.— -Either bacon or ham may be used for this dish, which is excellent. Boil half a pound of macaroni in slightly salted water for about an hour. Whilst it is boiling, mince finely a quarter of a pound of meat from the gammon of bacon, and grate a quarter of a pound of Parmesan or other cheese. Drain the macaroni, and fill a plain mould (a cake-tin will answer the purpose) with alternate layers of macaroni, ham, and cheese, and vst