4. Boil the piece of ham. To do this, trim, scrape, and brush it well, and put it in a stewpan with plenty of cold water to cover it. Let it heat slowly, skim it carefully; after boiling for two minutes draw it back, and simmer it very gently but continuously till done enough. A piece of ham will take about half an hour to the pound from the time the water boils ; a whole ham of a good size would need six hours, a small ham about four hours. When the meat can be pierced easily with a skewer and the skin will peel olf readily it is done enough. If it is to be eaten cold, it is an improvement to leave it in the liquor till half cold. This, however, must not lead to its being left in the saucepan all night. Draw off the skin, trim the ham, and shake bread-raspings (January 2nd and February 1st) over it. Put it in the oven or before the fire to set the crumbs, and the ham is ready to serve. The flavour of the ham will be improved if a carrot or even a little celery-seed and a bunch of herbs are boiled with it. It will be remembered that a ham should be soaked for awhile before it is boiled (Note 2, May 26th). 5. Turn and rub the beef in the brine. May 28th „ Breakfast. Luncheon. Dinner. Anchovy Toast. Shepherd’s Pie. Vermicelli Soup. Boiled Ham✪ Boiled Ham. Hasty Pudding. Neck of Veal, Rolled ant Muffins. Roasted. Dry Toast. Spinach. Brown and White Bread and New Potatoes. Butter. Rhubarb Mould. Corn Flour Milk. Custard. Cheese. Marketing. For the Day.— Five pounds of the best end of a Neck of Veal (Feb. 25th). ' Ask the butcher to cut it for rolling, and bone the joint. Potatoes ; Spinach. For To-morrow.— A four-pound tin of Australian Meat ; a bottle of Preserved Raspberries. Breakfast.— Anchovy Toast (January 8th); Ham boiled yes¬ terday; Muffins (January 30th); Corn Flour Milk (June 19th). Luncheon. — Shepherd’s Pie, made of remnants of steak and cold mashed potatoes, if there be any (January 12th); Hasty Pudding (March 30th). Dinner.— Vermicelli Soup (March 22ncl). Neck of Veal, Rolled and Roasted.— Lay the boned veal flat on the table, and sprinkle upon it a little chopped parsley and powdered thyme, with pepper and salt . or, if preferred, spread forcemeat upon it. 1 ;ay thin slices of the 202 A YEA R'S COOKER Y. fatty part of the ham upon it, roll it very tightly, and hind it with tape. Hub it over with bacon fat and roast it before a clear fire, basting it frequently (March 4th). It will take about half an hour to the pound. Take two or three strips of bacon-rind and fry them with the veal bones. Put them into a stewpan, pour over them a ✪ Neck of Veal, Rolled and Roasted

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4. Boil the piece of ham. To do this, trim, scrape, and brush it well, and put it in a stewpan with plenty of cold water to cover it. Let it heat slowly, skim it carefully; after boiling for two minutes draw it back, and simmer it very gently but continuously till done enough. A piece of ham will take about half an hour to the pound from the time the water boils ; a whole ham of a good size would need six hours, a small ham about four hours. When the meat can be pierced easily with a skewer and the skin will peel olf readily it is done enough. If it is to be eaten cold, it is an improvement to leave it in the liquor till half cold. This, however, must not lead to its being left in the saucepan all night. Draw off the skin, trim the ham, and shake bread-raspings (January 2nd and February 1st) over it. Put it in the oven or before the fire to set the crumbs, and the ham is ready to serve. The flavour of the ham will be improved if a carrot or even a little celery-seed and a bunch of herbs are boiled with it. It will be remembered that a ham should be soaked for awhile before it is boiled (Note 2, May 26th). 5. Turn and rub the beef in the brine. May 28th „ Breakfast. Luncheon. Dinner. Anchovy Toast. Shepherd’s Pie. Vermicelli Soup. Boiled Ham. Hasty Pudding. Neck of Veal, Rolled ant Muffins. Roasted. Dry Toast. Spinach. Brown and White Bread and New Potatoes. Butter. Rhubarb Mould. Corn Flour Milk. Custard. Cheese. Marketing. For the Day.— Five pounds of the best end of a Neck of Veal (Feb. 25th). ' Ask the butcher to cut it for rolling, and bone the joint. Potatoes ; Spinach. For To-morrow.— A four-pound tin of Australian Meat ; a bottle of Preserved Raspberries. Breakfast.— Anchovy Toast (January 8th); Ham boiled yes¬ terday; Muffins (January 30th); Corn Flour Milk (June 19th). Luncheon. — Shepherd’s Pie, made of remnants of steak and cold mashed potatoes, if there be any (January 12th); Hasty Pudding (March 30th). Dinner.— Vermicelli Soup (March 22ncl). Neck of Veal, Rolled and Roasted.— Lay the boned veal flat on the table, and sprinkle upon it a little chopped parsley and powdered thyme, with pepper and salt . or, if preferred, spread forcemeat upon it. 1 ;ay thin slices of the 202 A YEA R'S COOKER Y. fatty part of the ham upon it, roll it very tightly, and hind it with tape. Hub it over with bacon fat and roast it before a clear fire, basting it frequently (March 4th). It will take about half an hour to the pound. Take two or three strips of bacon-rind and fry them with the veal bones. Put them into a stewpan, pour over them a

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