Things that must not be Forgotten. 1. Turn and rub the cheek in the brine. 2. Make hydropathic red currant pudding for dinner to-morrow. Hydropathic Pudding may be made with fruit of all kinds, fresh or bottled. If fresh fruit is used, it must be stewed with water and sugar until it is about as much cooked as it would be in a fruit pie. If bottled fruit is used, the syrup only should be boiled with sugar, and the fruit simmered in it for a minute or two. Take some stale bread✪ Hydropathic Red Currant Pudding. Cut a round piece the size of half-a-crown and lay it at the bottom of a basin, and arrange around it strips or lingers of bread about half an inch wide, remembering to leave a space the width of the linger between the strips. When the fruit is ready, and while it is still hot, put it in a spoonful at a time, so as not to displace the bread, and, as a further means to this end, put the heavier part of the fruit — the pulp and skin and stones, if there are any — at the bottom of the mould, and the juice last of all. Cover the top entirely with stale bread cut into very small dice ; lay a plate on the pudding, put a weight on the plate, preserving the juice that rises above the plate, and set the pudding in a cool place till wanted. If it is well pressed down it will turn out in a shape, and will be found an excellent pudding. This dish is thus named because it is served at the hydropathic establishments as a substitute’ for fruit pies and tarts, as pastry is not considered wholesome. In cold weather it will turn out if it is made three or four hours before it is wanted, but in warm weather it needs to be made overnight. 3. Preserve the bones from the mutton chops. Stewed with the bones from the breast of veal served to-morrow, they will make excellent stock (February 13th). June 17th. Breakfast. Luncheon, Dinner. Fried Ham. Fried Eggs. Dry Toast. Marmalade. Brown and White Bread, and Butter. Milk Toast. Bubble and Squeak, Savoury Bice. Fried Plaice. Dutch Sauce. Boiled Breast cf Veal. Potatoes. Spinach. Hydropathic Bed Currant Pudding. Cream or Custard. Cheese. Marketing. For the Bay.— A. thick Plaice (April 21st); the fishmonger should he asked to fillet the fish. A Breast of Veal ; the butcher should he asked to bone, the A YEAR'S COOKERY . meat. One pound of Bacon, cut into rashers (half for to-day and half for to¬ morrow) ; Suet, for forcemeat ; Potatoes ; Spinach ; a pennyworth of Parsley* Ham bought June 6th is supposed to he in the house. For To-morrow.— A tin of Prawns. Breakfast. — Fried Ham (March 5th) ; Fried Eggs (March 5th). Milk Toast. — Toast lightly and butter as much stale bread as is likely to be needed. Have ready boiling milk to fill the dish. Season it with salt ; stir a small piece of butter✪ Milk Toast in till melted ; lay the toast on a flat dish, pour the milk over, and serve. The children might, for a change, like to have marmalade spread on the toast instead of butter.

AI-modernized reading of the original text

Things that must not be Forgotten. 1. Turn and rub the cheek in the brine. 2. Make hydropathic red currant pudding for dinner to-morrow. Hydropathic Pudding may be made with fruit of all kinds, fresh or bottled. If fresh fruit is used, it must be stewed with water and sugar until it is about as much cooked as it would be in a fruit pie. If bottled fruit is used, the syrup only should be boiled with sugar, and the fruit simmered in it for a minute or two. Take some stale bread. Cut a round piece the size of half-a-crown and lay it at the bottom of a basin, and arrange around it strips or fingers of bread about half an inch wide, remembering to leave a space the width of the finger between the strips. When the fruit is ready, and while it is still hot, put it in a spoonful at a time, so as not to displace the bread, and, as a further means to this end, put the heavier part of the fruit — the pulp and skin and stones, if there are any — at the bottom of the mould, and the juice last of all. Cover the top entirely with stale bread cut into very small dice ; lay a plate on the pudding, put a weight on the plate, preserving the juice that rises above the plate, and set the pudding in a cool place till wanted. If it is well pressed down it will turn out in a shape, and will be found an excellent pudding. This dish is thus named because it is served at the hydropathic establishments as a substitute for fruit pies and tarts, as pastry is not considered wholesome. In cold weather it will turn out if it is made three or four hours before it is wanted, but in warm weather it needs to be made overnight. 3. Preserve the bones from the mutton chops. Stewed with the bones from the breast of veal served to-morrow, they will make excellent stock (February 13th). June 17th. Breakfast. Luncheon, Dinner. Fried Ham. Fried Eggs. Dry Toast. Marmalade. Brown and White Bread, and Butter. Milk Toast. Bubble and Squeak, Savoury Bice. Fried Plaice. Dutch Sauce. Boiled Breast of Veal. Potatoes. Spinach. Hydropathic Bed Currant Pudding. Cream or Custard. Cheese. Marketing. For the Bay.— A. thick Plaice (April 21st); the fishmonger should he asked to fillet the fish. A Breast of Veal ; the butcher should he asked to bone, the meat. One pound of Bacon, cut into rashers (half for to-day and half for to¬ morrow) ; Suet, for forcemeat ; Potatoes ; Spinach ; a pennyworth of Parsley Ham bought June 6th is supposed to he in the house. For To-morrow.— A tin of Prawns. Breakfast. — Fried Ham (March 5th) ; Fried Eggs (March 5th). Milk Toast. — Toast lightly and butter as much stale bread as is likely to be needed. Have ready boiling milk to fill the dish. Season it with salt ; stir a small piece of butter in till melted ; lay the toast on a flat dish, pour the milk over, and serve. The children might, for a change, like to have marmalade spread on the toast instead of butter.

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