A year's cookery

— Take six ounces of stale bread-crumbs that have been rubbed through a wire sieve ; mix with them three ounces of flour, six ounces of finely-chopped beef suet, a tea-spoonful of powdered ginger, and a tea-spoonful of baking-powder. Dissolve two table-spoonfuls of treacle in a gill of milk, add three drops of almond-flavouring, and make a smooth stiff paste by stirring the liquid into the dry ingredients. Turn the mixture into a buttered mould, lay a greased paper on the top, and steam the pudding for three hours. This pudding may be more easily, and rather more economically, made by rubbing a slice of beef dripping into flour instead of mixing bread-crumbs and flour with chopped suet. Cheese (June 8th). Things that must not be Forgotten. 1. Turn and rub the ox-cheek in the brine. 2. Pot what is left of the veal roll. It can be used for breakfast to-morrow. {See Potted Beef, January 23rd.) May 21st, Breakfast. Luncheon. Dinner. Potted Veal and Ham. Savoury Eggs. Hot Buttered Toast. Dry Toast. Brown and White Bread and Butter. Porridge. Cauliflower au Gratin. Baked Plum Pudding. Pried Whiting. Minced Mutton Cakes, with Tomato Sauce. Calf’s Liver and Bacon. New Potatoes. Spinach. Guest’s Pudding. Cheese. Marketing. For tlie Bay.— A large white Broccoli ; fresh Whiting (January 17th) ; a twopound tin of Tomatoes ; one pound and a half of Calf’s Liver ; one pound of Streaky Bacon, cut into rashers (half for to-day and half for breakfast to¬ morrow) ; New Potatoes ; Spinach. For To-morrow.— One Dried Haddock ; half a pound of Macaroni. Breakfast. — Potted Veal and Ham, made yesterday. Savoury Eggs (January 1st); Porridge (January 25th). Luncheon. — Cauliflower au G-ratin (April 25th); Baked Plum Pudding (February 25th). Dinner. — Fried Whiting (January 17th). Minced Mutton Cakes. — Cut the lean meat from the shoulder of mutton, and mince it according to the directions given (January 20th), being careful to stew the bones and trimmings until the gravy is so strong that it will jelly when cold. If there is any difficulty about this, dissolve a tea-spoonful of gelatine in the gravy. Put only so much gravy with the meat as will bind it together : four table-spoonfuls will be enough for one pound of mince. Spread the mince upon a dish, and when it is cold and stiff form it into cakes about two inches in diameter. Flour these lightly and brush them over with egg and bread-crumb ; let them lie for an hour, and then repeat the operation. Put them into a frying-basket, plunge them I into boiling fat, and let them remain till brightly browned ( see Fish Cakes, January 13th). They will be done enough in from six to eight minutes. Drain them on kitchen paper, arrange them round a dish, and pour tomato sauce into the centre (July 15th). Liver and Bacon (January 17th); New Potatoes (April 12th); Spinach (May 10th); Guest’s Pudding (April 14th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Turn and rub the ox-cheek. 2. Preserve any bacon that may be left. It can be used for luncheon to-morrow. 3. If any pudding were left at luncheon it can be sliced and toasted for to-morrow. 4. Preserve one Or two rashers of bacon for braising the loin of lamb. May 22nd. Breakfast. Luncheon. Dinner. Dried Haddock. Macaroni and Bacon. Potato Pm'ee. Fried Bacon. Sliced Pudding. Loin of Lamb, Braised.