A year's cookery

Brown and White Bread and Butter. Marmalade. Bread and Milk. Beef-steak Pudding, warmed. Savoury Rice. Bisque Soup. Roast Shoulder of Mutton. Onion Sauce. New Potatoes. Cauliflower. Newmarket Pudding. Cheese. Marketing. For the Day.— A small Crab ; Potatoes ; Cauliflower; Onions; Gooseberries; bottled Cherries. For To-morrow.— Half a pint of Mushrooms. Breakfast. — Pickled Mackerel (August 28th) ; Potted Hare {see Potted Grouse, January 7th) ; Bread and Milk (January 25th). Luncheon. — Beef-steak Pudding, warmed. — Butter the inside of a small clean basin, and lay the cold pudding in it. Tie a cloth over the top, and place a plate on that. Put the basin in a stewpan one-third filled with boiling water; cover the pan, and steam the pudding till it is quite hot. It will take about an hour. Serve on a hot dish, with a little fresh gravy, if it is to be had. Savoury Rice (June 17th). Dinner. — Bisque Soup (October 17th) ; Roast Shoulder of Mutton (March 4th); Gravy (June 9th) ; Onion Sauce (October 14th); New Potatoes (April 12th) ; Cauliflower (April 25th) ; Newmarket Pudding (June 2nd) ; Cheese (June 8th). Things that must not be Forgotten. 1. Turn and rub the beef in the brine. 2. When the mackerel is taken from the breakfast-table, turn it over in the vinegar before putting it away. If this is done, and if it is kept in a cool place, it will keep for several days. 3. Pastry is to be made to-day (April 17th): Gooseberry pie, cherry pie of bottled fruit (August 7tli), treacle tart ; also scones (August 26th) and plain cake. A very Good Cheap Cake may be made as follows : — Put a pound of flour into a bowl, with a pinch of salt and a dessert-spoonful of baking-powder. Rub in four ounces of butter, dripping, or lard, the latter being the least desirable. A mixture of butter and dripping is to be pre¬ ferred. When the flour looks like fine oatmeal, and is quite free from lumps, add four ounces of moist sugar, half a pound of currants picked and dried, an ounce of candied peel chopped small, and a quarter of a nutmeg grated. Mix thoroughly and beat to a stiff paste with milk or water. One great secret of making plain cakes light is to mix them stiffly, as both sugar and shortening when melted help to moisten the cake. Very much, too, depends upon the baking. Small cakes should be put into a brisk oven to begin with, to make them rise, but the heat should not be increased after they have begun to bake, or the outer portions will be burnt while the inside is pasty. Large cakes need a moderate oven, in order that they may be baked through. A cake is done enough when a skewer plunged into the centre of it comes out clean. When done enough, the cake should be turned out of the tin and put on its side, leaning against something till cold. This will keep it from be¬ coming heavy. (To clean Currants, see Note 4, December 7th). 4. Bone the beef, roll it very tightly, and boil it (February 23rd). Put it under a weight. Breakfast. Savoury Eggs. Mushrooms on Toast. Scones. Dry Toast. Brown and White Bread and Butter. Milk Toast. June 27th. Luncheon. Cold Shoulder of Mutton. Salad. Treacle Tart. Dinner. Milk Soup. Liver aud Bacon. Potatoes. Cabbages. Boiled Rhubarb Pudding. Cheese. Marketing.