A year's cookery

Dinner. — Crotté au Pot (May 25tli) * Boiled Neck of Mutton (February 23rd). A neck of mutton should., after boiling five minutes, simmer for fifteen minutes per pound, and fifteen minutes over. Maitre d’Hotel Sauce (May 6tli). Potatoes (April 12th). Carrots , To Boil. — Young carrots should be simply washed before boiling, then rubbed with a clean cloth when they are tender. Old carrots should be washed, scraped with a knife, and cut either to the shape of young carrots or to a fancy shape. After preparing the carrots throw them into plenty of boiling water lightly salted, and let them boil till tender. Quite young carrots wili be done enough in about twenty minutes, old carrots will take from three-quarters of an hour to an hour and a half. When tender drain them and put them into a stewpan with enough stock to barely cover them, a lump of sugar, and a slice of fresh butter. Boil the sauce quickly, with the lid off the pan, till it is thick and coats the carrots. Shake them in the glaze, and serve. Viennoise Pudding. — Take five ounces of stale bread, and cut it into very small pieces. Pour a glass of sherry on this if permitted, and with the wine milk that has been coloured darkly with sugar browning (January 2nd) to make a pint. If a superior pudding is required, a mixture of milk and cream may be used, but there must be a pint of liquid altogether. Let the bread soak for awhile, then beat it well with a fork, and add three ounces of sultana raisins, three ounces of moist sugar, two ounces of candied peel chopped small, the grated rind of a lemon. Mix thoroughly. Beat the yolks of one, two, three, or four eggs in a bowl, and add them to the pudding. If one or two eggs only are used a tea-spoonful of flour should be stirred into the pudding to bind it together, or it will not turn out. Put the mixture into a well-buttered mould, lay a round of buttered paper on the top, and steam it (Treacle Pudding, March 28th) for an hour and a half. When it is firm in the centre it is done enough. Let it stand a minute before turning it out. Sweet sauce or brandy sauce may be served with this. Cheese ( J une 8tli). Things that must not be Forgotten. 1. Turn and rub the beef in the brine. 2. Boil the neck of mutton in the liquor used for the scrag of mutton, and preserve any that may be left. 3. Make the rothe griitze for to-morrow (December 10th). 4. See Note 4 (January 17th). 5. Partially prepare the rice and barley porridge for breakfast to-morrow. (Note 6, June 15th.) 6. Save the whites of the eggs used for the pudding ; cover them and keep them in a cool place till Wednesday. The Plaice at Luncheon can be egged with them, then covered with bread-crumbs instead of being floured only before frying. Or, if preferred, they can be whisked and stirred into the Wyvern puddings just before they are baked. July 7th. Breakfast. Luncheon. Dinner. Anchovies and Hard-boiled Eggs. Potted Grouse. Hot Buttered Toast. Dry Toast. Marmalade. Brown and White Bread and Butter. Rice and Barley Porridge. Bated Mackerel. Italian Macaroni. Sliced Halibut. Loin of Lamb, braised, with Tomatoes. New Potatoes. Spinach. Rote Grütze, Cheese. Marketing.