Dinner. — Palestine Soup (December 8th); Hashed Mutton (May 18th) ; Savoy (June 4th) ; Potatoes (April 7th) ; Elegant Economist’s Pudding to be made of the remains of cottage plum pudding, if there are any (May 12th); if not, Newmarket Pudding (June 2nd); Cheese (June 8tli). Things that must not bo Forgotten. 1. The meat in the hash must on no account be allowed to boil. If it does, it will be hard. It must simmer only till it is hot through. 2. Rub the cheek and the pig’s head and feet, and turn all over in the brine. 3. Be careful that the kedgeree is served hot — hot with pepper, hot with the fire, on a hot dish, and upon hot plates. Thus only will it be worth anything at all. 22 A YEAR’S COOKERY . Sunday, January llth. Breakfast. Dinner. Tea. Supper. Skate, with Brown Cod’s Head and Thin Bread and Cold Beef. Butter. Shoulders. Butter. Apple Pie. Potted Hare. Hot Buttered Toast. Shrimp or Oyster Sauce. Apricot Jam. Marmalade. Cheese. Dry Toast. Scones. Brown and White Bread and Butter. Honey. Milk Toast. Polled Beef, Roasted. Potatoes. Turnip Tops. Vermicelli Pudding. Cheese and Celery. Soda Cake, made on Friday. Breakfast.- — Coffee. — The great secret of making coffee good is to make it of a sufficiency of freshly roasted and freshly ground coffee. When, therefore, it cannot be roasted at home and used quickly (and a very good and simple machine is sold for doing this), the berries should be bought in small quantities at a time, should never be ground till just before they are wanted, and should be heated in a gentle oven before they are ground, to revive the flavour. The best utensil that can be used for making the coffee in is a tin cafetiere, which can be procured either large or small, to suit the requirements of the family. To use it, first fill it with boiling water and let it stand until quite hot, then pour the liquid at once away. Place the coffee upon the perforated bottom of the upper compart¬ ment, and press it down with the piston. Put the strainer on the top and pour through it gently and gradually as much boiling water as is required. Cover the cafetiere, and leave it in a hot place for a few minutes. When the liquid has drained into 'the lower pot the coffee is ready for use. If it is to be served in another pot, the vessel which is to receive it must be made hot with boiling water before the coffee is poured in. To make coffee strong, two ounces of ground berries will be needed for a pint of water. If it should happen that the coffee gets cold, the cafetiere may be put upon a hot stove and left there until steam appears in the spout, when it should be at once removed. The coffee should not properly, however, be left to get cold in a metal pot. The milk used in making coffee should be added boiling hot. This is the best way of making coffee. In very many house¬ holds, however, the old-fashioned coffee-pot is used instead of the cafetiere, and then a different method must be adopted. Take the quantity of coffee required, put it into the coffee-pot, and set it on the stove or over a slow fire for five minutes to get hot. Pour the boiling water gently over it, and put it back on the fire for a minute or two till it boils up. Take it off, pour out a cupful, and pour it back into the coffee from a good height. Repeat this process three times.

AI-modernized reading of the original text

Dinner. — Palestine Soup (December 8th); Hashed Mutton (May 18th) ; Savoy (June 4th) ; Potatoes (April 7th) ; Elegant Economist’s Pudding to be made of the remains of cottage plum pudding, if there are any (May 12th); if not, Newmarket Pudding (June 2nd); Cheese (June 8th). Things that must not be Forgotten. 1. The meat in the hash must on no account be allowed to boil. If it does, it will be hard. It must simmer only till it is hot through. 2. Rub the cheek and the pig’s head and feet, and turn all over in the brine. 3. Be careful that the kedgeree is served hot — hot with pepper, hot with the fire, on a hot dish, and upon hot plates. Thus only will it be worth anything at all. Sunday, January llth. Breakfast. Dinner. Tea. Supper. Skate, with Brown Cod’s Head and Thin Bread and Cold Beef. Butter. Shoulders. Butter. Apple Pie. Potted Hare. Hot Buttered Toast. Shrimp or Oyster Sauce. Apricot Jam. Marmalade. Cheese. Dry Toast. Scones. Brown and White Bread and Butter. Honey. Milk Toast. Polled Beef, Roasted. Potatoes. Turnip Tops. Vermicelli Pudding. Cheese and Celery. Soda Cake, made on Friday. Breakfast.- — Coffee. — The great secret of making coffee good is to make it of a sufficiency of freshly roasted and freshly ground coffee. When, therefore, it cannot be roasted at home and used quickly (and a very good and simple machine is sold for doing this), the berries should be bought in small quantities at a time, should never be ground till just before they are wanted, and should be heated in a gentle oven before they are ground, to revive the flavour. The best utensil that can be used for making the coffee in is a tin cafetiere, which can be procured either large or small, to suit the requirements of the family. To use it, first fill it with boiling water and let it stand until quite hot, then pour the liquid at once away. Place the coffee upon the perforated bottom of the upper compartment, and press it down with the piston. Put the strainer on the top and pour through it gently and gradually as much boiling water as is required. Cover the cafetiere, and leave it in a hot place for a few minutes. When the liquid has drained into 'the lower pot the coffee is ready for use. If it is to be served in another pot, the vessel which is to receive it must be made hot with boiling water before the coffee is poured in. To make coffee strong, two ounces of ground berries will be needed for a pint of water. If it should happen that the coffee gets cold, the cafetiere may be put upon a hot stove and left there until steam appears in the spout, when it should be at once removed. The coffee should not properly, however, be left to get cold in a metal pot. The milk used in making coffee should be added boiling hot. This is the best way of making coffee. In very many house¬ holds, however, the old-fashioned coffee-pot is used instead of the cafetiere, and then a different method must be adopted. Take the quantity of coffee required, put it into the coffee-pot, and set it on the stove or over a slow fire for five minutes to get hot. Pour the boiling water gently over it, and put it back on the fire for a minute or two till it boils up. Take it off, pour out a cupful, and pour it back into the coffee from a good height. Repeat this process three times.

A year's cookery