A year's cookery

For the Bay.— A Lamb’s Fry ; a pound and a half of Rump Steak, an inch thick, for the pigeon pie ; Potatoes ; Spring Cabbage ; a pennyworth of fresh German Yeast. For To-morrow.— A tin of Bovill’s Potted Pheasant ; a tin of Pilchards ; a Cow’s Heel, from the tripe shop. Breakfast. — Dried Haddock (January 27th) ; German Sausage (June 6th). Corn-flour Milk. — Put a little lemon-rind or a laurelleaf into a pint of milk, and set it by the side of the fire till it is nicely flavoured, then bring it to the boil. Beat two table¬ spoonfuls of flour to a smooth paste with half a tea-cupful of milk, and add two well-beaten eggs. Stir the boiling milk into the corn-flour, return the whole to the saucepan, let the preparation boil once more, and stir it over the fire five minutes afterwards. Sweeten with honey, sugar, or treacle, and serve. Luncheon. — Lamb's Fry (May 16th) ; Plain Rolled Pudding (March 16th). Dinner. — Cressy Soup (January 5th) ; Pigeon Pie (May 15th) ; to be made with pastry to-day; Potatoes (April 12th) ; Spring Cabbage (June 4th) ; Queen’s Pudding (August 9th); Cheese (June 8th). Things that must not be Forgotten. 1. Turn and rub the ox-cheek in the brine. 2. Pastry is to be made to-day (April 17th); Pigeon pie (May 1 5th) ; jam tarts (August 7th) ; lemon cheesecakes (August 18th) ; open jam tart (August 7th) ; also Vienna bread (August 26th) ; and rice cake (August 2nd). Rough Puff Paste (May 29th) will be very good for the pigeon pie. What is called Short Crust is very good for pies and tarts. The difference between Puff Paste and Short Crust is this : in Puff Paste the butter and flour are not mixed together, but are kept separate in thin layers. In Short Crust the butter and flour are intermixed by kneading. Short Crust is of two qualities : one for superior pastry, and the other for household pastry. To Make Superior Short Crust. — Put six ounces of flour on a board, and rub four ounces of butter into it till it looks like fine oatmeal. Mix in a very small pinch of salt and an ounce of fine white sugar. Make a well in the centre of the flour, and put into it the yolk of an egg, two drops of lemon-juice, and a large table-spoonful of cold water. Yolk of egg and lemon-juice help to make the paste workable. Mix the whole to a smooth stiff paste with two fingers ; knead the paste lightly, and keep the board and the fingers floured, to prevent their being sticky. Fold the paste over, and roll it once only to the size and thickness that is needed. Economical Short Crust. — Put a pound of flour into a bowl, with a pinch of salt and a heaped tea-spoonful of baking-powder ; mix thoroughly, then rub in six ounces of clarified dripping ; add water to make a stiff paste, roll out once, and use. 3. Put a cupful of white haricot beans to soak all night in cold water. June 20th. Breakfast. Luncheon. Dinner. Pilchards. Cow’s Heel, with Parsley Cressy Soup. Potted Pheasant. Sauce. Haricot Mutton. Vienna Bread. Custard Sippets. Haricot Beans. Dry Toast. Potatoes. Brown and White Bread an d Roly-poly Pudding. Butter. Oatmeal Porridge. Cheese. Marketing. For the Day.— The best end of a neck of Mutton ; six ounces of Beef Suet, for roly-poly ; a pennyworth of Parsley.