A year's cookery

Dinner. — Tomato Purée (March 11th). Fore-quarter of Lamb (March 4th or March 8th). — When the lamb is ready for the table the shoulder should be raised from the ribs with a sharp knife, and put a slice of butter, a sprinkling of salt, and a squeeze of lemon-juice thrown over the meat. After this the shoulder can be put back again, and the lamb served with a frilled paper fastened round the shank. Mint Sauce (March 25th). New Potatoes. — Wash the new potatoes in cold water, and scrape them with a knife. Put them into boiling water, sprinkle a little salt over them, put the lid on on the pan, and boil them till the centre feels tender when pierced with a fork ; they will take about a quarter of an hour. Pour off the water, lay a clean cloth over the potatoes, put the lid on again, and let the pan stand by the side of the fire till the potatoes are dry. Take them up, and serve on a hot dish. Potatoes h la maitre Parisien. Pour a little maitre d’hotel sauce over the potatoes before serving them. Salad (March 13th) ; Chocolate Pudding (July 24th) ; Cheese (June 8th). Tea. — Currant Cake (June 26th). Supper. — Potato Salad— Cut any new potatoes that may be left from dinner into thin slices. Put these on a dish with a few salad leaves of any kind finely shred. Toss them up in the usual way with pepper, salt, oil, and vinegar. Sprinkle a little finely-minced parsley and shallot on the top, and garnish with beetroot, hard-boiled eggs cut into rings, tufts of watercress, small radishes, shred cucumber or nasturtium leaves and flowers, or whatever else may be convenient. If potatoes alone are made into salad, it will be better for being mixed half an hour before it is wanted. If salad leaves are put with it, must not be mixed till the moment of serving. Almost all vegetables plainly cooked are excellent served as a salad when cold. Potato salad is very good mixed with a few sardines or a herring. {See Russian Salad, April 5th.) Apple Pie (August 7th). _ Things that must not be Forgotten. 1. Turn and rub the beef in the brine. 2. Put a tea-cupful of white haricot beans to soak in cold water. April 13th. Breakfast. Luncheon. Dinner. Sardines. Cold Lamb. Mullagatawny Soup. Melton Mowbray. Mint Sauce. Haricot Mutton. Hot Buttered Toast. Baked Omelette. Haricot Beans. Dry Toast. Mashed Potatoes. Marmalade. Roly-poly Pudding. Porridge. Cheese. Marketing. For the Day.— A fine Neck of Mutton ; one pound of good Beef Suet. For To-morrow.— Dried Sprats (February 27th) ; a small tin of Corned Beef. Breakfast. — Sardines (January 12th) ; Pork Pie ordered April 13th ; Porridge (January 25th). Luncheon. — Lamb served yesterday ; Mint Sauce (March 25th) ; Baked Omelette (August 6th). Dinner. — Mullagatawny Soup (January 16th). Haricot Mutton. — Take the best end of the neck of mutton, trim away most of the fat, and divide the meat into neat chops. Prepare also three turnips, three carrots, one onion, and the white part of two leeks. Cut these into any shape that may be preferred, and throw them into cold