A year's cookery

3. Salt the short bones of the chops and put them aside ; they can be stewed with the scrag of mutton served July 6th. Breakfast. Devilled Eggs. Toasted Bacon. Scones. Dry Toast. Watercress. Brown and White Bread and Butter. Biscuits and Milk, Sunday, Dinner. Boiled Salmon. Anchovy Sauce. Roast Ducks. Green Peas. New Potatoes. Cherry Pie. Cheese. July 5th, Tea. Plum Jam. Soda Cake. Supper. Pickled Salmon. Salad. Strawberry Gateau, Cheese. Breakfast. — Devilled Eggs (February 27th) ; Toasted Bacon (January 19th); Scones (May 23rd); Biscuits and Milk (June 14th). Dinner.— Boiled Salmon. — Scrape the scales from the fish, clean it, and be careful that no blood is left in it. Put it into boiling salted water, that has had a little vinegar or lemon-juice put into it, let it boil two minutes, then draw it back, and simmer it gently till done enough. It will take from six to ten minutes per pound, according to the thickness of the fish. When the flesh leaves the bones easily it is done enough. Take it up immediately; if too much boiled it will be . tasteless and colourless. If it is not wanted on the instant it may be kept on the fish drainer across the fish kettle with a thick cloth laid upon it. Put it on a napkin or fish paper, garnish with parsley and cut lemon, and send anchovy sauce to table with it. If preferred, shrimp (January 30th) or Dutch sauce (May 14th) may be used instead of anchovy sauce. Anchovy Sauce {see Melted Butter, July 17th). Lemon-juice or vinegar is put into the water to set the colour of the salmon. Roast Duck (July 26th) ; Green Peas (July 12th); New Potatoes (April 12th); Cherry Pie (August 7th) ; Cheese (June 8th). Tea. — Soda Cake (August 14th). Supper. — Pickled Salmon (May 30th); Salad (March 13th); Strawberry Gateau {see Cherry Gateau, July 11th). Things that must not be Forgotten. 1. As soon as the salmon leaves the table, lift the flesh from the bone in neat pieces ; put these in a dish, and cover them with vinegar They can be served at supper. 2. Turn and rub the beef in the brine. July 6th. Breakfast. Luncheon. Dinner. Dried Haddock. Potted Grouse. Scones. Dry Toast. Brown and White Bread and Butter. Milk Toast. Scrag of Mutton with Rice. Gooseberry Fool. Crofite an Pot. Boiled Neck of Mutton with Maitre d’Hotel Sauce. Potatoes. Young Carrots. Viennoise Pudding. Cheese. Marketing. For The Day.— A fine Neck of Mutton not too fat. (Be sure that the butcher joints the meat.) The Scrag is to he served at luncheon, the best end is* for dinner. A quart of Green Gooseberries. Old Potatoes, Young Carrots. ' For To-morrow.— Half a Pound of Macaroni. (Marketing, January 1st.) A pennyworth of small Salad. Anchovies if not in the house. A pound of Red Currants ; half a pound of Raspberries ; Cream. Breakfast. — Dried Haddock (January 27th) ; Potted Grouse (January 7th) ; Scones (May 23rd) ; Milk Toast (June 17th). Luncheon. — Scrag of Mutton with Rice (February 21st). The short bones of the chops served July 4th may be stewed with this. Gooseberry Fool (June 24th).