A year's cookery

3. Make the Cherry Gateau for supper to-morrow. Soak one ounce of gelatine in a cupful of water for an hour. Remove the stalks and stones from one pound of cherries. Boil a quarter of a pound of loaf sugar in half a pint of water for ten minutes ; throw in the cherries, and let them boil for ten minutes. Dissolve the gelatine in a little of the syrup, add it to the cherries, throw in a few cherry kernels, and colour the gateau with cochineal. Put the preparation into a damp mould which has a gallipot fixed in the centre. When wanted turn it into a glass dish, and put a little cream or custard (August 10th) in the place which was occupied by the gallipot. Various fruits may be used instead of cherries. 4. Carefully preserve any cold turbot that may be left, and make fish cakes of it for breakfast to-morrow (January 13th). Sunday, July 12th. Breakfast. Fisli Cakes. Tomatoes and Bacon. Toasted Teacakes. Dry Toast. Watercress. Brown and White Bread and Butter. Strawberries with Cold Milk, and Bread and Butter. Breakfast. — Fish Cakes (January 13th). Tomatoes and Bacon . —Cut the stalks from the tomatoes, and if liked, cut them into thick slices ; or they may be left whole. Fry the bacon very gently over a slow fire till it is done enough. Lift it upon a hot dish and gently fry the tomatoes till tender in the fat that has run from the bacon. They will be done enough in a few minutes. Put them on the dish with the bacon, and serve immediately. Teacakes (February 14th) ; Strawberries bought yesterday. Luncheon. — Boiled Turbot (June 7th) ; Lobster Sauce (June 7th) ; Civet of Leveret (June 14th). Green Peas. — Peas are best Dinner. Boiled Turbot. Lobster Sauce. Civet of Leveret. Green Peas. New Potatoes. Cabinet Pudding. Cheese. Tea. Brown and White Bread and Butter. Strawberry Jam. Cake. Supper. Pressed Beef. Salad. Cherry G&teau. Cheese. when young and freshly shelled. Put plenty of water with a pinch of salt into a saucepan. When it is quite boiling put in the shelled peas and let them boil till almost tender. If liked, two or three sprigs of mint can be boiled with them. The lid must not on any account be placed on the saucepan. The peas will be done enough in from fifteen to twenty minutes, according to their age and size. It is best to try them now and then, as if boiled till they break they will be spoilt. Drain them well, and put them into a shallow pan with a slice of butter the size of a walnut for a tureen full of peas. Sprinkle a tea-spoonful of white sugar and a pinch of salt over them, and shake them over the fire to coat them with the butter. Turn into a tureen and serve. If the peas are old, or have been long gathered, a very small pinch of carbonate of soda may be put into the water in which they are boiled ; but this is not necessary, and is better to be omitted when the peas are young and freshly shelled. Potatoes (April 12th.) Cabinet Pudding. — Choose a pint mould, or if a larger pudding is required, increase the quantities of the ingredients proportionately to the size. Butter the mould and ornament it inside according to taste.