Scones. Young Carrots. Dry Toast. Potatoes. Brown and White Bread and Corn-flour Blancmange. Butter. Lemon Syrup. Milk Porridge. Cheese. Marketing. For the Day.— Half a pound of Macaroni ; Carrots ; Potatoes ; an Ox-eheek. For To-morrow.— Six or eight small Soles, “ Slips,” for breakfast (January 3rd); Watercress. Order three pennyworth of Cream. Breakfast. — Savoury Eggs (January 1st); Collared Tongue (January 2nd) ; Scones (May 23rd); Milk Porridge (June 13th). Luncheon. — Macaroni and Tongue.— Follow the recipe given for macaroni and ham (April 3rd), using a slice of collared tongue instead of ham. Cake Pudding (February 4th). Dinner. — Leveret Soup. — Follow in all respects the directions given for making hare soup (January 19th). Boiled Beef (February 23rd) ; Young Carrots (July 6th) ; Potatoes (April 12th). Corn¬ flour Blancmange. — Measure one pint of milk ; put two ounces 224 A YEAR'S COOKERY . of corn-flour into a basin, and mix it smoothly with a little of the cold milk. Put what is left of the milk, with an ounce of sugar, into a saucepan, and make it hot without letting it boil. Mix the corn-flour with it, and stir it well till it thickens, and five minutes afterwards put two or three drops of almond or vanilla flavouring✪ Corn-flour Blancmange with the corn-flour ; turn it into a damp mould, and put it into a cool place till wanted. Serve it upon a glass dish, and garnish it with jam or with a compote of fresh fruit (August 5th). If the mould is flavoured with lemon, lemon syrup coloured with cochineal may be poured round it. Lemon Syrup (March 19th); Cheese (June 8th). Things that must not be Forgotten. 1. Cleanse the ox-cheek {see Note 5, February 6th). 2. Boil the brine, and when it is cold put the cheek into it. 3. Make a rhubarb mould (June 3rd) for dinner to-morrow. 4. When the beef comes from table, take the marrow from the bone. 5. Put a cupful of green lentils to soak in cold water all night. 6. Make Rice and Barley Porridge for breakfast. To do this, wash a quarter of a pound of rice and a quarter of a pound of Scotch barley, and stew them very gently in two quarts of water till they are quite soft. They will take two or three hours. Turn into a dish, and before serving them to-morrow boil up again with a little milk, and sugar or treacle to taste. If a little cream can be served with this porridge it will be very agreeable. 7. See Note 2, January 3rd. June f6th. Breakfast, Luncheon. Marrow Toast, Baked Slips. Dry Toast. Watercress. Brown and Wliite Bread and Butter. Bice and Barley Porridge. Cold Boiled Beef. Salad. Plain Sago Pudding. Dinner. Lentil Soup. Mutton Chops, with Piquante Sauce. Potatoes. Bhubarb Mould. Cream. Cheese. Marketing. For the Day.— Two heads of Lettuce ; a half-penny worth of Beetroot ; ditto of Small Salad ; a pennyworth of Endive ; three or four pounds of the best eild of a Loin of Mutton (Marketing, April 30th) ; Potatoes. For To-morrow. — Bottled Red Currants. Bbeakfast. — Marrow Toast (January 21st); Baked Slips (January 7th) ; Porridge made yesterday. Luncheon. — Beef served yesterday ; Salad (March 13th) ; Plain Sago Pudding (March 9th). A YEAR'S COOKERY . 225 Dinner. — Lentil Soup (April 1st), to be made of the beef liquor if it is not too salt; Mutton Chops, with Piquante Sauce (April 30th); Rhubarb Mould (June 3rd); Potatoes (April 12th); Cheese (June 8th).

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Scones. Young Carrots. Dry Toast. Potatoes. Brown and White Bread and Corn-flour Blancmange. Butter. Lemon Syrup. Milk Porridge. Cheese. Marketing. For the Day.— Half a pound of Macaroni ; Carrots ; Potatoes ; an Ox-eheek. For To-morrow.— Six or eight small Soles, “ Slips,” for breakfast (January 3rd); Watercress. Order three pennyworth of Cream. Breakfast. — Savoury Eggs (January 1st); Collared Tongue (January 2nd) ; Scones (May 23rd); Milk Porridge (June 13th). Luncheon. — Macaroni and Tongue.— Follow the recipe given for macaroni and ham (April 3rd), using a slice of collared tongue instead of ham. Cake Pudding (February 4th). Dinner. — Leveret Soup. — Follow in all respects the directions given for making hare soup (January 19th). Boiled Beef (February 23rd) ; Young Carrots (July 6th) ; Potatoes (April 12th). Corn¬ flour Blancmange. — Measure one pint of milk ; put two ounces 224 A YEAR'S COOKERY . of corn-flour into a basin, and mix it smoothly with a little of the cold milk. Put what is left of the milk, with an ounce of sugar, into a saucepan, and make it hot without letting it boil. Mix the corn-flour with it, and stir it well till it thickens, and five minutes afterwards put two or three drops of almond or vanilla flavouring with the corn-flour ; turn it into a damp mould, and put it into a cool place till wanted. Serve it upon a glass dish, and garnish it with jam or with a compote of fresh fruit (August 5th). If the mould is flavoured with lemon, lemon syrup coloured with cochineal may be poured round it. Lemon Syrup (March 19th); Cheese (June 8th). Things that must not be Forgotten. 1. Cleanse the ox-cheek {see Note 5, February 6th). 2. Boil the brine, and when it is cold put the cheek into it. 3. Make a rhubarb mould (June 3rd) for dinner to-morrow. 4. When the beef comes from table, take the marrow from the bone. 5. Put a cupful of green lentils to soak in cold water all night. 6. Make Rice and Barley Porridge for breakfast. To do this, wash a quarter of a pound of rice and a quarter of a pound of Scotch barley, and stew them very gently in two quarts of water till they are quite soft. They will take two or three hours. Turn into a dish, and before serving them to-morrow boil up again with a little milk, and sugar or treacle to taste. If a little cream can be served with this porridge it will be very agreeable. 7. See Note 2, January 3rd. June f6th. Breakfast, Luncheon. Marrow Toast, Baked Slips. Dry Toast. Watercress. Brown and Wliite Bread and Butter. Bice and Barley Porridge. Cold Boiled Beef. Salad. Plain Sago Pudding. Dinner. Lentil Soup. Mutton Chops, with Piquante Sauce. Potatoes. Bhubarb Mould. Cream. Cheese. Marketing. For the Day.— Two heads of Lettuce ; a half-penny worth of Beetroot ; ditto of Small Salad ; a pennyworth of Endive ; three or four pounds of the best eild of a Loin of Mutton (Marketing, April 30th) ; Potatoes. For To-morrow. — Bottled Red Currants. Bbeakfast. — Marrow Toast (January 21st); Baked Slips (January 7th) ; Porridge made yesterday. Luncheon. — Beef served yesterday ; Salad (March 13th) ; Plain Sago Pudding (March 9th). A YEAR'S COOKERY . 225 Dinner. — Lentil Soup (April 1st), to be made of the beef liquor if it is not too salt; Mutton Chops, with Piquante Sauce (April 30th); Rhubarb Mould (June 3rd); Potatoes (April 12th); Cheese (June 8th).

A year's cookery