3. When making the soup, remember to leave a little of the liquor for the hash and the calf’s head mould. Aprs! 21st. Breakfast. Calf’s Head Mould. Ham Toast. Hot Buttered Toast. Dry Toast. Marmalade. Brown Bread and Butter. Porridge. Luncheon. Collared Tongue. Macaroni Cheese. Dinner. Fried Plaice. Dutch Sauce. Boiled Beef. Carrots. Mashed Parsnips. Potatoes. Brown Bread and Butter Pudding. Cheese. Marketing. For fche Day.— Half a pound of Macaroni ; a thick Plaice (January 3rd). Although plaice may be had almost all the. year, it is at its best from now to the end of September. It is a cheap fish and hut lightly esteemed ; indeed, a great culinary authority has said that the worst cookery could do plaice no wrong, and the best could not do it good. It must be acknowledged that small plaice does not form a very appetising dish, but the same cannot be said of thick plaice. Cooked according to the recipe given below it is excellent ; and if a little Dutch sauce may be allowed also it is almost sure to meet with approval. Carrots ; Parsnips ; two or three pounds of the belly piece of Pork. For To-morrow. — Half a bundle of Rhubarb ; Mustard and Cress. Order, to be sent to-morrow, from three to four pounds of a loin of Mutton ; the best end te be preferred (January 3rd). The butcher should be asked to bone the joint. Sea Biscuits. Breakfast. — Calf’s Head Mould, made yesterday • Ham Toast, made of remains of boiled bacon (March 28tli) ; Porridge (January 25th). Luncheon. — Collared Tongue left from Saturday ; Macaroni Cheese (March 20th). Dinner. — Fried Plaice. — Fillet the plaice. If asked, the fish¬ monger will do this, or if there is any difficulty about it, do not try to skin the fish, but in all else proceed according to the directions given for filleting, soles (January 4th). Cut the fillets into neat pieces about two inches wide, dry them well by laying them in a cloth for a while, then roll them in flour. Fry them in plenty of hot fat✪ Fried Plaice (January 13th and March 24th) till they are brightly browned A YEAR'S COOKERY. 159 all over, drain them on kitchen paper, serve them piled on a dish covered with a fish paper, and garnish with fried parsley. Care must be taken that the pieces of fish do not touch each other whilst frying. If preferred, the plaice can be egged and breaded, or dipped in batter before being fried. Dutch Sauce (May 14th). Boiled Beef. • — Take the beef out of the brine, wash it quickly in cold water or wipe it with a cloth, and boil it (February 23rd). Carrots (July 6th) ; Mashed Parsnips (September 30tli) ; Potatoes (April 7th) ; Brown Bread and Butter Pudding (July 20tli) ; Cheese (June 8th). Things that must not be Forgotten. 1. Boil the brine and scald the pan. 2. Make the rhubarb mould for dinner to-morrow (June 3rd). 3. Put the pork into the pickle. It will be ready for boiling April 25tli. If preferred, a piece of pork can be bought on that day ready pickled. April 22nd. Breakfast. Luncheon. Dinner. Boiled Eggs. Potted Ham. Mustard and Cress. Hot Buttered Toast. Dry Toast. Brown and White Bread and Butter. Biscuits and Milk. Cold Beef. Salad. Plain Rice Pudding. Scallops. Rolled Loin of Mutton. Browned Potatoes. Turnip-tops. Rhubarb Mould. Custard. Cheese. Marketing. ✪ Rolled Loin of Mutton

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3. When making the soup, remember to leave a little of the liquor for the hash and the calf’s head mould. Aprs! 21st. Breakfast. Calf’s Head Mould. Ham Toast. Hot Buttered Toast. Dry Toast. Marmalade. Brown Bread and Butter. Porridge. Luncheon. Collared Tongue. Macaroni Cheese. Dinner. Fried Plaice. Dutch Sauce. Boiled Beef. Carrots. Mashed Parsnips. Potatoes. Brown Bread and Butter Pudding. Cheese. Marketing. For fche Day.— Half a pound of Macaroni ; a thick Plaice (January 3rd). Although plaice may be had almost all the. year, it is at its best from now to the end of September. It is a cheap fish and hut lightly esteemed ; indeed, a great culinary authority has said that the worst cookery could do plaice no wrong, and the best could not do it good. It must be acknowledged that small plaice does not form a very appetising dish, but the same cannot be said of thick plaice. Cooked according to the recipe given below it is excellent ; and if a little Dutch sauce may be allowed also it is almost sure to meet with approval. Carrots ; Parsnips ; two or three pounds of the belly piece of Pork. For To-morrow. — Half a bundle of Rhubarb ; Mustard and Cress. Order, to be sent to-morrow, from three to four pounds of a loin of Mutton ; the best end te be preferred (January 3rd). The butcher should be asked to bone the joint. Sea Biscuits. Breakfast. — Calf’s Head Mould, made yesterday • Ham Toast, made of remains of boiled bacon (March 28tli) ; Porridge (January 25th). Luncheon. — Collared Tongue left from Saturday ; Macaroni Cheese (March 20th). Dinner. — Fried Plaice. — Fillet the plaice. If asked, the fish¬ monger will do this, or if there is any difficulty about it, do not try to skin the fish, but in all else proceed according to the directions given for filleting, soles (January 4th). Cut the fillets into neat pieces about two inches wide, dry them well by laying them in a cloth for a while, then roll them in flour. Fry them in plenty of hot fat (January 13th and March 24th) till they are brightly browned A YEAR'S COOKERY. 159 all over, drain them on kitchen paper, serve them piled on a dish covered with a fish paper, and garnish with fried parsley. Care must be taken that the pieces of fish do not touch each other whilst frying. If preferred, the plaice can be egged and breaded, or dipped in batter before being fried. Dutch Sauce (May 14th). Boiled Beef. • — Take the beef out of the brine, wash it quickly in cold water or wipe it with a cloth, and boil it (February 23rd). Carrots (July 6th) ; Mashed Parsnips (September 30tli) ; Potatoes (April 7th) ; Brown Bread and Butter Pudding (July 20tli) ; Cheese (June 8th). Things that must not be Forgotten. 1. Boil the brine and scald the pan. 2. Make the rhubarb mould for dinner to-morrow (June 3rd). 3. Put the pork into the pickle. It will be ready for boiling April 25tli. If preferred, a piece of pork can be bought on that day ready pickled. April 22nd. Breakfast. Luncheon. Dinner. Boiled Eggs. Potted Ham. Mustard and Cress. Hot Buttered Toast. Dry Toast. Brown and White Bread and Butter. Biscuits and Milk. Cold Beef. Salad. Plain Rice Pudding. Scallops. Rolled Loin of Mutton. Browned Potatoes. Turnip-tops. Rhubarb Mould. Custard. Cheese. Marketing.

A year's cookery