Salt butter is not objectionable if it is well washed before it is used, then squeezed in a cloth to free it from moisture. Slightly rancid butter may be washed first in new milk, and afterwards in cold water, to sweeten it. The way to wash butter is to knead it with the hands in the cold fluid, very much as bread is kneaded. Good beef dripping, clarified (Note 5, F ebruary 19th), makes very good Short Crust for common use, especially if a little baking powder is put with it. Soft dripping is, of course, to be preferred, such as is obtained from roasted joints or that made by rendering down soft fat, as the twist from the top side of the round or ox flare. Mutton dripping is not to be recommended for making pastry, although hard mutton fat is almost as good as suet for making puddings and boiled paste. A small portion of good firm lard mixed with either butter or dripping is very much liked by some cooks ; this, however, is a matter of taste. 5. Put a cupful of green lentils to soak all night in cold water. Breakfast. Dried Haddock. Collared Tongue. Sally Lunns. Dry Toast. Brown and White Bread and Butter. Marmalade. Bread and Milk. Aprs! 18th. Luncheon. Minced Meat Tart. Stewed Prunes. Dinner. Potato Puree. Pork, German way of cook¬ ing, to imitate Wild Boar. Lentils. Potatoes. Hydropathic Pudding (made of bottled red currants). Cheese. Marketing. For the Day.— Potatoes ; Bottled Fruit ; one pennyworth of Parsley. For To-morrow.— Half or the whole, according to the size, of a Calf’s Plead. Jt may be either with or without the skin ; it is more expensive and better with the skin. The butcher should be asked to prepare it for boiling. Half a A YEAR’S COOKERY. 155 dozen small Mackerel (April 4th) ; three or four pounds of Gammon of Bacon ; Sardines (January 12th) ; a tin of Salmon ; a tin of preserved Pine¬ apple ; two Lettuces ; a pennyworth of small Salad ; a pennyworth of Beet¬ root; two penny woi'th of Watercress (half for breakfast); Potatoes, Greens. If it may he permitted, order three pennyworth of Cream, to be served with the rhubarb tart to-morrow evening. Breakfast. — Dried Haddock (January 27tli) ; Collared Tongue (January 2nd) ; Sally Lunns, served like Teacakes (February 14th) ; Bread and Milk (January 25th). Luncheon. — Minced Meat Tart, made yesterday ; Stewed Prunes (February 27th). Dinner. — Potato Pur4e (January 26th). Pork, German fashion. — Take the pork out of the pickle, rub it over once more with powdered sage, cover the skin with greased kitchen paper, and roast or bake it in the usual way (March 4th or March 8th). Baste it with the pickle in which it was soaked. F or sauce, take a cupful of the pickle, and make it hot in a saucepan ; throw a good-sized lump of sugar into it, thicken with flour and butter, and add a few drops of sugar browning and a glassful of red wine. In cooking, allow twenty minutes for each pound of meat✪ Pork, German way of cooking. Lentils (March 2nd, the second method); Potatoes, browned in a mould (October 23rcl) ; Hydropathic Pudding (June 16th) ; Cheese (June 8th). Things that must not bo Forgotten. 1. Turn and rub the beef in the brine. 2. As soon as the calf’s head is delivered, take out the brains, and throw them into cold water until wanted. 3. To save trouble on Sunday evening, make a little Mayonnaise sauce, put it into a bottle, and cork it closely (August 30th).

AI-modernized reading of the original text

Salt butter is not objectionable if it is well washed before it is used, then squeezed in a cloth to free it from moisture. Slightly rancid butter may be washed first in new milk, and afterwards in cold water, to sweeten it. The way to wash butter is to knead it with the hands in the cold fluid, very much as bread is kneaded. Good beef dripping, clarified (Note 5, F ebruary 19th), makes very good Short Crust for common use, especially if a little baking powder is put with it. Soft dripping is, of course, to be preferred, such as is obtained from roasted joints or that made by rendering down soft fat, as the twist from the top side of the round or ox flare. Mutton dripping is not to be recommended for making pastry, although hard mutton fat is almost as good as suet for making puddings and boiled paste. A small portion of good firm lard mixed with either butter or dripping is very much liked by some cooks ; this, however, is a matter of taste. 5. Put a cupful of green lentils to soak all night in cold water. Breakfast. Dried Haddock. Collared Tongue. Sally Lunns. Dry Toast. Brown and White Bread and Butter. Marmalade. Bread and Milk. Aprs! 18th. Luncheon. Minced Meat Tart. Stewed Prunes. Dinner. Potato Puree. Pork, German way of cook¬ ing, to imitate Wild Boar. Lentils. Potatoes. Hydropathic Pudding (made of bottled red currants). Cheese. Marketing. For the Day.— Potatoes ; Bottled Fruit ; one pennyworth of Parsley. For To-morrow.— Half or the whole, according to the size, of a Calf’s Plead. Jt may be either with or without the skin ; it is more expensive and better with the skin. The butcher should be asked to prepare it for boiling. Half a dozen small Mackerel (April 4th) ; three or four pounds of Gammon of Bacon ; Sardines (January 12th) ; a tin of Salmon ; a tin of preserved Pine¬ apple ; two Lettuces ; a pennyworth of small Salad ; a pennyworth of Beet¬ root; two penny woi'th of Watercress (half for breakfast); Potatoes, Greens. If it may he permitted, order three pennyworth of Cream, to be served with the rhubarb tart to-morrow evening. Breakfast. — Dried Haddock (January 27tli) ; Collared Tongue (January 2nd) ; Sally Lunns, served like Teacakes (February 14th) ; Bread and Milk (January 25th). Luncheon. — Minced Meat Tart, made yesterday ; Stewed Prunes (February 27th). Dinner. — Potato Pur4e (January 26th). Pork, German fashion. — Take the pork out of the pickle, rub it over once more with powdered sage, cover the skin with greased kitchen paper, and roast or bake it in the usual way (March 4th or March 8th). Baste it with the pickle in which it was soaked. F or sauce, take a cupful of the pickle, and make it hot in a saucepan ; throw a good-sized lump of sugar into it, thicken with flour and butter, and add a few drops of sugar browning and a glassful of red wine. In cooking, allow twenty minutes for each pound of meat. Lentils (March 2nd, the second method); Potatoes, browned in a mould (October 23rcl) ; Hydropathic Pudding (June 16th) ; Cheese (June 8th). Things that must not bo Forgotten. 1. Turn and rub the beef in the brine. 2. As soon as the calf’s head is delivered, take out the brains, and throw them into cold water until wanted. 3. To save trouble on Sunday evening, make a little Mayonnaise sauce, put it into a bottle, and cork it closely (August 30th).

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