Luncheon.— Devilled Eggs (February 27th) ; Boiled Rice (Feb¬ ruary 3rd). Dinner. — Skate au Beurre Noir (February 12th) ; Beef, served yesterday ; Salad (March 13th) ; Potato Mould (October 23rd) ; Custard Blancmange (August 4th) ; Cheese (June 8th). A YEAR'S COOKERY \ 153 Things that must not be Forgotten. 1. Turn and rub the beef in the brine. 2. Turn and rub the pork in the pickle. 3. Preserve half of the small salad and half of the watercress bought with the salad for breakfast to-morrow. Cleanse it over¬ night, and lay it on a cloth to drain. 4. Fillet the anchovies for breakfast to-morrow (January 18th), and put the fillets between two dishes. April 17th. Breakfast. Luncheon. Dinner. Anchovies,with Hard-boiled Cow-heel, with Parsley Milk Soup. Eggs. Sauce. Beef, with Acid Sauce. Potted Ham. Apple Balls. Turnip-tops. Hot Rolls. Dry Toast. Watercress. Brown and White Bread and Butter. Porridge. ♦ Potatoes. Cottage Plum Pudding. Cheese. Marketing. For the Day.— Six or eight baking Apples ; Turnip-tops ; Potatoes ; German Y east. For To-morrow. — Dried Haddock ; one tin of Collared Tongue. Breakfast. — Anchovies, with hard-boiled Eggs (January 18th) ; Potted Ham, made April 15th ; Rolls (September 4th) ; Porridge (January 25th). Luncheon. — Cow-heel, with Parsley Sauce (February 20tli); Apple Balls (March 7th). Dinner. — Milk Soup (January 3rd) ; Beef, with Acid Sauce (De¬ cember 4th); Turnip- tops (see Cabbage, June 4th); Mashed Potatoes (May 12th); Cottage Plum Pudding (June 6th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Turn and rub the beef in the brine. 2. Turn and rub the pork in the pickle. 3. Wash a pound of prunes, and put them to soak in plenty of cold water. 4. Pastry is to be made. Apple balls (March 7th) ; for luncheon to¬ day, minced meat tart (made of the broken remnants of beef) for luncheon to-morrow ( see Mutton Tart, January 10th), rhubarb pie (August 7th), jam turnovers (September 25th) ; also make Annie’s cake (September 25th) and Sally Lunns (August 26th). The kinds of pastry most frequently used in domestic cookery are — 1, Puff Paste (April 24th); 2, Short Paste (June 19tli); and 3, Suet Crust, for boiled puddings and dumplings (June 25th). The first of these is the most 154 A YEAR'S COOKERY. difficult to make. It is suited for superior pastry of all kinds, vol-au- vents, patties, tarts, meat pies, &c. Short Crust is employed principally for fruit pies and tartlets. There is a variety named Rough Puff (May 29th), which is easier to make than real Puff Paste, and another variety named Flaky Crust (August 7tli), excellent for pies and tarts. An attempt will be made in this book to describe clearly the method of making all these pastes. Fine wheat flour should always be employed in making pastry, and for Puff Paste and the best Short Crust it will be advisable to use Vienna flour for the purpose. This flour is expensive, and it is also difficult to obtain genuine in country places ; but it is so very superior to even the best English flour, and, moreover, it rises so well and is so fine and white, that it is not to be compared with any other. Butter, too, if it is used at all in making pastry, should be good and sweet, for nothing imparts its own unpleasant taste to everything it comes near more decidedly than common butter.

AI-modernized reading of the original text

Luncheon.— Devilled Eggs (February 27th) ; Boiled Rice (Feb¬ ruary 3rd). Dinner. — Skate au Beurre Noir (February 12th) ; Beef, served yesterday ; Salad (March 13th) ; Potato Mould (October 23rd) ; Custard Blancmange (August 4th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Turn and rub the beef in the brine. 2. Turn and rub the pork in the pickle. 3. Preserve half of the small salad and half of the watercress bought with the salad for breakfast to-morrow. Cleanse it over¬ night, and lay it on a cloth to drain. 4. Fillet the anchovies for breakfast to-morrow (January 18th), and put the fillets between two dishes. April 17th. Breakfast. Luncheon. Dinner. Anchovies,with Hard-boiled Cow-heel, with Parsley Milk Soup. Eggs. Sauce. Beef, with Acid Sauce. Potted Ham. Apple Balls. Turnip-tops. Hot Rolls. Dry Toast. Watercress. Brown and White Bread and Butter. Porridge. ♦ Potatoes. Cottage Plum Pudding. Cheese. Marketing. For the Day.— Six or eight baking Apples ; Turnip-tops ; Potatoes ; German Y east. For To-morrow. — Dried Haddock ; one tin of Collared Tongue. Breakfast. — Anchovies, with hard-boiled Eggs (January 18th) ; Potted Ham, made April 15th ; Rolls (September 4th) ; Porridge (January 25th). Luncheon. — Cow-heel, with Parsley Sauce (February 20th); Apple Balls (March 7th). Dinner. — Milk Soup (January 3rd) ; Beef, with Acid Sauce (De¬ cember 4th); Turnip- tops (see Cabbage, June 4th); Mashed Potatoes (May 12th); Cottage Plum Pudding (June 6th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Turn and rub the beef in the brine. 2. Turn and rub the pork in the pickle. 3. Wash a pound of prunes, and put them to soak in plenty of cold water. 4. Pastry is to be made. Apple balls (March 7th) ; for luncheon to¬ day, minced meat tart (made of the broken remnants of beef) for luncheon to-morrow ( see Mutton Tart, January 10th), rhubarb pie (August 7th), jam turnovers (September 25th) ; also make Annie’s cake (September 25th) and Sally Lunns (August 26th). The kinds of pastry most frequently used in domestic cookery are — 1, Puff Paste (April 24th); 2, Short Paste (June 19th); and 3, Suet Crust, for boiled puddings and dumplings (June 25th). The first of these is the most difficult to make. It is suited for superior pastry of all kinds, vol-auvents, patties, tarts, meat pies, &c. Short Crust is employed principally for fruit pies and tartlets. There is a variety named Rough Puff (May 29th), which is easier to make than real Puff Paste, and another variety named Flaky Crust (August 7th), excellent for pies and tarts. An attempt will be made in this book to describe clearly the method of making all these pastes. Fine wheat flour should always be employed in making pastry, and for Puff Paste and the best Short Crust it will be advisable to use Vienna flour for the purpose. This flour is expensive, and it is also difficult to obtain genuine in country places ; but it is so very superior to even the best English flour, and, moreover, it rises so well and is so fine and white, that it is not to be compared with any other. Butter, too, if it is used at all in making pastry, should be good and sweet, for nothing imparts its own unpleasant taste to everything it comes near more decidedly than common butter.

A year's cookery