A year's cookery

New Potatoes. Brown and White Bread Golden Pudding. and Butter. Cheese. Marmalade. Milk Toast Marketing. For the Day.— One pound Kidney Suet for Puddings to-day and to-morrow ; Old Potatoes and New Potatoes. If there is no Mint Sauce left, a penny¬ worth of Mint. For To-morrow.— A quarter of a pound of streaky Bacon, in rashers ; Radishes, Breakfast. — German Sausage (June 6th). Asparagus, with Eggs. — Take the asparagus that is left, and cut all the green part into pieces the size of peas. Supposing there are a dozen heads of aspa¬ ragus, melt an ounce of butter in a stewpan, put with it a table¬ spoonful of cream or milk, a table-spoonful of gravy, a little pepper and salt, and three well-beaten eggs. Throw in the asparagus, stir the eggs quickly over the fire for half a minute till they are set, pour the mixture upon a hot dish, garnish with toasted sippets, and serve very hot. Vienna Bread (August 26th); Milk Toast (June 17tli). Luncheon. — Pressed Beef boiled May 1st. Baked Potatoes. — Choose large potatoes, and as much of one size as possible. Wash them in lukewarm water, and scrub them till thoroughly clean. Dry them with a cloth, and put them in a moderately heated oven. Turn them about occasionally, and bake them until they are clone enough, that is, until a skewer will pierce them easily. Press each one till it bursts slightly, as that will keep the potatoes from becoming heavy, and serve very hot on a dish covered with a napkin. They will take from one and a half to two and a half hours, according to their size and the heat of the oven. Baked Custard Tart (January 19th). Dinner. —Juthene, quickly made (February 15th) ; Lamb served yesterday ; Mint Sauce (March 25th) ; New Potatoes (April 12th). Golden Pudding. — Mix thoroughly together six ounces of finely-shred beef suet, a pinch of salt, half a pound of fine bread-crumbs, half a pound of marmalade. Add half a tea-spoonful of baking powder, two eggs, and as much, milk as is needed to make a stiff paste. Put the mixture into a greased mould, lay a buttered paper on tlie top, and steam for four hours (March 28th). Let the pudding stand a minute or two, turn it upon a hot dish, and serve with sweet sauce. A little sherry is a very agreeable accompaniment. Cheese (J une 8th). Tilings that must not be Forgotten. 1 A 1. Lamb is so very delicious served cold that it seems a shame to warm it up in any way. Those, however, who object to cold meat may prefer (supposing there is any meat still left upon it) to have the bladebone devilled, grilled, and served with piquante sauce. For this it must be prepared over-night. Trim away the skin and fat, and score the meat deeply at half-inch distances. Supposing there is about a pound and a half of meat on the bone, make a hot mixture by working together with the point of a knife a slice of butter, two tea-spoonfuls of mixed mustard, a tea-spoonful of salt, and a salt-spoonful of cayenne. Put this mixture into the scores. To-morrow all that will be necessary will be to lay the meat on a grid¬ iron at a good height over a clear fire, and turn it frequently till it is hot through and a light brown colour. It will take about a quarter of an hour. May 5th. Breakfast. Luncheon. Dinner. Toasted Bacon. Pressed Beef. Badislies. Hot Buttered Toast. Dry Toast. Brown and White Bread and Butter.