A year's cookery

Luncheon. — Loin of Mutton , Steived. — Put the meat in a stewpan, fat downwards ; cover the pan closely, and fry gently till the fat is considerably melted. Take up the meat and pour off the fat, and put a gill of cold water with it. Let it stand till cold, then take the fat from the top, and put the gravy that is under it back into the stewpan with the meat, a small onion finely minced, and a little pepper and salt. Stew gently for half an . hour. Let the meat go cold, and serve with salad and pickles. Salad (March 13th) ; Fried Hominy (February 12th). Dinner. — Stewed Eels (January 24th) ; Boiled Ribs of Beef, Boasted (March 4th or March 8th) ; Lentils (March 2nd) ; Steamed Potatoes (May 6tli) ; Lemon Pudding (August 12th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Boil the beef that has been in the brine (see February 23rd). 2. Boil the brine with an additional handful of salt, and scald the pan (January 13th). 3. Pastry is to be made to-day (April 17th) : rhubarb pie (August 7th) ; jam turnovers (September 25tli) ; baked custard (January 19th) ; also rice cake (August 2nd) ; and Vienna bread (August 26th). May 2nd Breakfast. Luncheon. Dinner. Sardines. Potted Pheasant. Vienna Bread. Dry Toast. Marmalade. Brown and White Bread Mackerel au Gratin. Suet Dumpling, with Jam. Milk Soup. Cold Beef. Salad. Baked Potatoes. Pickles. Cocoa-nut Pudding. Cheese. and Butter. Bread and Milk Marketing For the Day.— -Two moderate-sized Mackerel (April 4th) ; half a pound of firm Beef Kidney Suet ; two heads of Cabbage Lettuce ; a pennyworth of small Salad; a half-penny worth of boiled Beet-root; two-pennyworth of Water-cress {half of the last is for breakfast to-morrow) ; a good-sized Cocoa-nut or a tin of Desiccated Cocoa-nut ; Potatoes ; a pennyworth of Parsley. For To-morrow.— A pair of thick Soles ( January 3rd) ; a Fore-quarter of Lamb ; Asparagus ; new Potatoes ; Mint, for sauce ; three-pennyworth of Cream, if permitted ; either a small tin of Mushrooms or two good-sized Mushrooms. For May 4th.— German Sausage. Breakfast. — Sardines (January 12th) ; Potted Pheasant {see Re¬ marks on Potted Grouse, January 7th); Vienna Bread (August 26th) ; Bread and Milk (January 25th). Luncheon. — Mackerel au Gratin. — Wash the fish in cold water and wipe them in a cloth. Cut off the heads and tails and open them down the back. Lay the mackerel on a board and draw out the bones. Be careful also to remove the dark substance which lies close to the backbone near the head, as this often imparts a bitter taste to the fish. Wash and pick a bunch of parsley ; chop it finely, fasten it in the corner of a cloth, dip it in cold water, and wring it dry. This second washing is intended to remove its acrid taste. Chop small a piece of onion the size of a large, bean, mix it with the parsley, and add a dessert-spoonful of finely-grated bread-crumbs, a tea-spoonful of mixed herbs — lemon, thyme, and marjoram — a little pepper and salt, and a few drops of lemon-juice. Sprinkle the mixture upon the inner part of one mackerel, and lay the other mackerel upon it. Put the fish thus placed one on the top of the other in a greased tin ; lay small pieces of dripping here and there upon them, cover with a dish or greased paper, and bake in a moderate oven for half an hour. Baste occasionally with the dripping.