A year's cookery

.Rhubarb Mould (June 3rd) ; Custard (August 10th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Turn and rub the beef in the brine. 2. Remember that the cabbage water must not be poured down the sink or down any drain belonging to the house. The best way of getting rid of it is to pour it on the ground outside. June 5th. Breakfast. Luncheon. Dinner. Ox Eyes. Swiss Stew. CroQte an Pot. Potted Grouse. Baked Omelet. Veal and Ham Pie. Hot Buttered Toast. New Potatoes. Dry Toast. Gooseberry Fool. Brown and White Brea d and Cheese. Butter. Corn Flour Milk; « Marketing. For the Day.— Two pounds of Veal for the pie, one pound for the Swiss Stew; six ounces of mild Ham ; a quart of fresh green Gooseberries ; a pennyworth of German Yeast ; Potatoes. For To-morrow.— A tin of Pilchards ; half a pound of German Sausage ; two good-sized Ox-tails, ready jointed ; six ounces of good Beef Suet. Breakfast. — Ox Eyes. — Take some stale bread and cut it into slices three-quarters of an inch thick. Stamp these into rounds with the top of a tea-cup, and out of the middle of each one take a smaller round the size of the top of an egg-cup. Butter a dish that can beput into the oven, lay the rings in, then cover them with milk or cream (if sour cream is at hand it is to be preferred), and let them soak till soft. Drain away the milk and put a raw egg into the middle of each ring, sprinkle a little pepper and salt upon them, and put a tea-spoonful of milk on each egg. Bake in a hot oven until the whites are set, but they must not brown. If the dish on which they are baked cannot be sent to table, take the ox eyes up carefully with a slice, lay them on a hot dish, and garnish with watercress. Potted Grouse (January 7th) ; Corn Flour Milk (June 19th). Luncheon. — Swiss Stew. — Cut a pound of veal into neat pieces, season these with pepper and salt, and brown them in a little dripping in a stewpan. Wash and pare six large potatoes, and one onion ; cut them into halves, let them boil for a few minutes, then drain them, and put them with the veal. Mince the onion, and put it also with the meat, and add a tea-spoonful of vinegar, and a pint and a half of stock. Cover the pan closely, and simmer gently for an hour ; thicken the gravy with flour, let it boil up, put a table-spoonful of ketchup with it, and serve. Baked Omelet (August 6th). Dinner. — Crotte au Pot (May 25th) ; Veal and Ham Pie (April 29th); Hew Potatoes (April 12th); Gooseberry Fool (June 24th); Cheese (June 8th). _ Things that must not be Forgotten. 1. Boil the beef (February 23rd), and lay it between two dishes with a wTeight upon it. 2. Preserve the liquor to make glaze to-morrow. 3. Pastry (April 17th) is to be made to-day : Veal and ham pie (April 29th) ; red currant pie of bottled fruit (August 7th) ; jam i turnovers (September 25th); also a plain cake (June 26tli); and, teacakes (August 26th). June 6th. Breakfast. Luncheon. Dinner. Pilchards. German Sausage. Teacakes. Dry Toast. Brown and White Bread and Butter. Marmalade. Porridge. Macaroni Cheese. Jam and Bread Pudding, Economical. Vermicelli Soup. Stewed Ox-tails. New Potatoes. Greens. Cottage Plum Pudding. Cheese. Marketing.