together round each ball of meat. Stamp them out in rounds with a cutter, place them on a floured dish ; place them side by side in a frying- basket, and fry them in plenty of hot fat, as fish is fried (January I7tli). If a frying-basket is not at hand, it may be dispensed with. The appearance of the rissoles will be improved if they are brushed over with beaten egg and dipped into crushed vermicelli before being fried. If preferred, the pastry can be omitted altogether, and the minced meat can be made into balls about the size of large walnuts, and dipped in egg and bread-crumbs before being fried, thus making croquettes instead of rissoles. Serve either croquettes or rissoles hot on a dish covered with a napkin, and garnish with fried parsley (January 13th). If liked, a little good brown gravy can be sent to table in a tureen. Fried Potatoes (February 2nd) ; Compote of Apples (August 5th and Note 3, September 12th). Dinner. — Cod’s Head and Shoulders (December 6th) ; Roast Pork (March 4th) ; Savoury Pudding (September 29th) ; Mashed Potatoes (May 12th); Savoy (June 4th); Semolina Pudding (March 12th); Cheese (June 8th). Things that must not be Forgotten. 1. Drain the rissoles and the fried potatoes on kitchen paper as soon as they are taken out of the fat, in order to free them from grease. 2. Preserve the stock in which the cod is boiled. 3. Cut the meat off the chump end of the loin of pork, and make it into sausages (March 18tli). Stew the bones of the pork for stock, and keep this stock in a separate vessel. 4. Thickening, or Roux , is wanted in the house, and may be made to-day. Take equal quantities of flour✪ Roux and good butter ; it is no economy to use common butter, because common butter is generally adulterated, and a good deal of it will be lost in clarification. Spread the flour on a paper, and put it before the fire to dry ; then pass it through a fine wire-sieve, so as to have it free from lumps. Clarify^ the butter ; that is, melt it, and when it lias stood to settle for a' while, skim the surface, and pour away the pure oily po Hon, leaving untouched the thick curd-like substance that will have settled at the bottom. This pure oil is the only part that should be used for the roux. Put the oiled butter into an enamelled saucepan, and mix the flour with it gradually, stirring it briskly to make it quite smooth. Keep stirring it over the fire till it is well cooked, but not at all coloured, theirpour half of it into a clean earthenware jar. This will be white thickening, and may be used for white sauces. Keep stirring the remainder over the fire till it is brightly coloured ; then draw it back, and let it stand till it ceases to bubble, when it may be at once poured into another jar. This thickening will take a long time to make — perhaps a couple of hours ; but when once made it will keep for months, Sauce that is thickened with it should always be allowed 15 A YEAR'S COOKERY.

AI-modernized reading of the original text

together round each ball of meat. Stamp them out in rounds with a cutter, place them on a floured dish; place them side by side in a frying-basket, and fry them in plenty of hot fat, as fish is fried (January I7tli). If a frying-basket is not at hand, it may be dispensed with. The appearance of the rissoles will be improved if they are brushed over with beaten egg and dipped into crushed vermicelli before being fried. If preferred, the pastry can be omitted altogether, and the minced meat can be made into balls about the size of large walnuts, and dipped in egg and bread-crumbs before being fried, thus making croquettes instead of rissoles. Serve either croquettes or rissoles hot on a dish covered with a napkin, and garnish with fried parsley (January 13th). If liked, a little good brown gravy can be sent to table in a tureen. Fried Potatoes (February 2nd) ; Compote of Apples (August 5th and Note 3, September 12th). Dinner. — Cod’s Head and Shoulders (December 6th) ; Roast Pork (March 4th) ; Savoury Pudding (September 29th) ; Mashed Potatoes (May 12th); Savoy (June 4th); Semolina Pudding (March 12th); Cheese (June 8th). Things that must not be Forgotten. 1. Drain the rissoles and the fried potatoes on kitchen paper as soon as they are taken out of the fat, in order to free them from grease. 2. Preserve the stock in which the cod is boiled. 3. Cut the meat off the chump end of the loin of pork, and make it into sausages (March 18tli). Stew the bones of the pork for stock, and keep this stock in a separate vessel. 4. Thickening, or Roux , is wanted in the house, and may be made to-day. Take equal quantities of flour and good butter ; it is no economy to use common butter, because common butter is generally adulterated, and a good deal of it will be lost in clarification. Spread the flour on a paper, and put it before the fire to dry ; then pass it through a fine wire-sieve, so as to have it free from lumps. Clarify^ the butter ; that is, melt it, and when it lias stood to settle for a' while, skim the surface, and pour away the pure oily po Hon, leaving untouched the thick curd-like substance that will have settled at the bottom. This pure oil is the only part that should be used for the roux. Put the oiled butter into an enamelled saucepan, and mix the flour with it gradually, stirring it briskly to make it quite smooth. Keep stirring it over the fire till it is well cooked, but not at all coloured, theirpour half of it into a clean earthenware jar. This will be white thickening, and may be used for white sauces. Keep stirring the remainder over the fire till it is brightly coloured ; then draw it back, and let it stand till it ceases to bubble, when it may be at once poured into another jar. This thickening will take a long time to make — perhaps a couple of hours ; but when once made it will keep for months, Sauce that is thickened with it should always be allowed

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