Dinner. — Macaroni Soup (February 26th) ; Broiled Steak a) la B4arnaise (January 22nd) ; Sauce (March 23rd). Potatoes Soufflees ; Potato Chips. — Take fine kidney potatoes, wash them, peel them, and cut them into slices as thick as a penny piece. As they are turned out of hand throw them into a bowl of cold water to free them from the potato-flour, which will be likely to prevent their being, successfully fried. Half fill an iron saucepan with clarified dripping✪ Potato Chips ; put this on the fire. Drain the potatoes on a cloth, and when dry, put them, a few at once, into a wire basket. When the fat boils — that is, when it is still and a steam rises — put in the potatoes, A YEAR’S COOKERY. 161 and shake them to keep them from sticking together. Draw the saucepan back, and let them simmer for about five minutes, or until a little piece pressed between the finger and thumb feels quite tender, the fat will by this time have cooled considerably, therefore take the basket out, and make the fat boil again. Put the potatoes into it, draw it back once more, and in two minutes the slices will De ready, inflated, and of a beautiful golden brown colour. Diy them on paper, put them on a hot dish, sprinkle salt over them, and serve immediately. These are Potatoes Souffles. For a change they may be peeled round and round into ribbons before beim’ immersed m the fat ; then they will be Potato Chips. The French cut potatoes into plugs about two inches long and half an inch wide, and fry them as described above (see also Potatoes, Fried, ebruary 2nd). Wyvern Puddings (May 9th) ; Cheese (June 8th). Things that must not bo Forgotten. i rx* 1 2’ Carefully preserve any little pieces of rump steak that may be ieit. they can be made to-morrow into Cornish pasties (August 22nd) and beef patties. 2. Turn the beef and the pork in the brine. April 24th. Breakfast. Luncheon. Dinner. Stowed Mushrooms on Cornish Pasties. Os-tail Soup. Toast. Preserved Tomatoes, with Scrag of Mutton, Stewed German Sausage. Gravy. with Vegetables. Pry Toast. Mashed Potatoes. Marmalade. Qaeen’s Pudding. Brown and White Bread and Butter. Cheese. Bread and Milk. Marketing. For the Day.— One two-pound tin of Preserved Tomatoes; a pennyworth of fresh German Yeast ; about two-pennyworth of Ice from the fishmonger, if the weather is at all warm, for making puff paste. Carrots, Turnips, Potatoes. .For To-morrow.— One tin of Pilchards (January 23rd) ; one dressed Cow-heel from the Pipe shop, for Beef h la Mode. Bbeakfast. — Stewed Mushrooms on Toast (March 20th) ; Ger¬ man Sausage (June 6th) ; Bread and Milk (January 25th). Luncheon.— Cornish Pasties, to be made with pastry to-day (August 22nd) ; Preserved Tomatoes, with Gravy (March 16th). Dinnek. — Ox-tail Soup (February 22nd) ; Scrag of Mutton, Stewed with Vegetables (February 10th); Mashed Potatoes (May 12th) ; Queen’s Pudding (August 9th) ; Cheese (June 8tli). Things that must not be Forgotten. 1. Turn and rub the beef in the brine. 2. Pastry is to be made to-day : Cornish pasties (August 22nd) L 162 A YEAR'S COOKERY. ✪ Puff Paste

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Dinner. — Macaroni Soup (February 26th) ; Broiled Steak a) la B4arnaise (January 22nd) ; Sauce (March 23rd). Potatoes Soufflees ; Potato Chips. — Take fine kidney potatoes, wash them, peel them, and cut them into slices as thick as a penny piece. As they are turned out of hand throw them into a bowl of cold water to free them from the potato-flour, which will be likely to prevent their being, successfully fried. Half fill an iron saucepan with clarified dripping ; put this on the fire. Drain the potatoes on a cloth, and when dry, put them, a few at once, into a wire basket. When the fat boils — that is, when it is still and a steam rises — put in the potatoes, A YEAR’S COOKERY. 161 and shake them to keep them from sticking together. Draw the saucepan back, and let them simmer for about five minutes, or until a little piece pressed between the finger and thumb feels quite tender, the fat will by this time have cooled considerably, therefore take the basket out, and make the fat boil again. Put the potatoes into it, draw it back once more, and in two minutes the slices will De ready, inflated, and of a beautiful golden brown colour. Diy them on paper, put them on a hot dish, sprinkle salt over them, and serve immediately. These are Potatoes Souffles. For a change they may be peeled round and round into ribbons before beim’ immersed m the fat ; then they will be Potato Chips. The French cut potatoes into plugs about two inches long and half an inch wide, and fry them as described above (see also Potatoes, Fried, ebruary 2nd). Wyvern Puddings (May 9th) ; Cheese (June 8th). Things that must not bo Forgotten. i rx* 1 2’ Carefully preserve any little pieces of rump steak that may be ieit. they can be made to-morrow into Cornish pasties (August 22nd) and beef patties. 2. Turn the beef and the pork in the brine. April 24th. Breakfast. Luncheon. Dinner. Stowed Mushrooms on Cornish Pasties. Os-tail Soup. Toast. Preserved Tomatoes, with Scrag of Mutton, Stewed German Sausage. Gravy. with Vegetables. Pry Toast. Mashed Potatoes. Marmalade. Qaeen’s Pudding. Brown and White Bread and Butter. Cheese. Bread and Milk. Marketing. For the Day.— One two-pound tin of Preserved Tomatoes; a pennyworth of fresh German Yeast ; about two-pennyworth of Ice from the fishmonger, if the weather is at all warm, for making puff paste. Carrots, Turnips, Potatoes. .For To-morrow.— One tin of Pilchards (January 23rd) ; one dressed Cow-heel from the Pipe shop, for Beef h la Mode. Bbeakfast. — Stewed Mushrooms on Toast (March 20th) ; Ger¬ man Sausage (June 6th) ; Bread and Milk (January 25th). Luncheon.— Cornish Pasties, to be made with pastry to-day (August 22nd) ; Preserved Tomatoes, with Gravy (March 16th). Dinnek. — Ox-tail Soup (February 22nd) ; Scrag of Mutton, Stewed with Vegetables (February 10th); Mashed Potatoes (May 12th) ; Queen’s Pudding (August 9th) ; Cheese (June 8tli). Things that must not be Forgotten. 1. Turn and rub the beef in the brine. 2. Pastry is to be made to-day : Cornish pasties (August 22nd) L 162 A YEAR'S COOKERY.

A year's cookery