When the weather is hot, it is very desirable that the purchase of large j oints should be avoided, and that no more meat should be procured than is likely to be immediately used. In cold weather beef and mutton are made more tender by being kept for awhile, but in hot weather meat taints quickly, and therefore it is not safe to keep it. Young meat, such as veal and lamb, is better for being freshly killed. In hot weather it is important that all pipes and veins should be cut away from meat as soon as it comes into the house, and the joint should either be put into the meat-safe or covered with muslin and hung till wanted in a cool airy place. Many cooks pepper the joint to keep away the flies. It is better not to lay it on a dish, as the pressure might cause taint on the under part. If meat must be kept for a day or two, it should be examined frequently, say twice a day, and if there is any sign that it is likely to become decomposed, it should be washed in vinegar and water and cooked as soon as possible ; or if this is inconvenient, it may, after washing, be plunged into boiling water which has a little piece of charcoal in it, boiled quickly for four minutes, dried thoroughly, and hung up again. Meat that is slightly tainted should be washed in water in which a little permanganate of potash, enough to redden the liquid, has been dis¬ solved. This can be procured for threepence or fourpence of any chemist. If the meat is ^cry decidedly tainted it should not be used, as it is sure to be unwholesome. In hot weather cold meat is very generally preferred to hot meat, therefore Beef, Mutton, or Lamb may with advantage be cooked and served cold, rather than be kept when it is not likely to keep. For To-morrow.— A tin of Sardines (January 12th). Breakfast. — Pigeon Pie served yesterday ; Boiled Eggs (January 5tli) ; Teacakes (February 14th) ; Fried Hominy (February 12th). Luncheon. — Fish Pie (January 2nd) ; Baked Batter Pudding (February 5th). Dinner.— Potato Puree (January 26th) ; Boiled Loin of Mutton (April 22nd); Potatoes (April 12tli); French Beans (August 16tli); Treacle Pudding (March 28th) ; Cheese (June 8th). Things that must not bo Forgotten. 1. Boil the tongue. A tongue is never so good as when cooked straight from the pickle. Wash it in one or two waters, put it in a pan with cold water, bring it slowly to a boil, and simmer it gently till done. It will take from three and a half to four hours, but it should be tried occasionally, and if the skin will peel off easily it is a sign that it is sufficiently boiled. It should be skinned whilst hot. The most economical way of serving it is to roll it tightly with the tip of the tongue turned inside, and press it into a round cake-tin or jar, and put a plate with a heavy weight on the top of it. When ■ prepared in this way the root and all can be used. If liked, the liquor in which it is boiled can be made into glaze and brushed over the sides of the tongue (March 21st). If it is not convenient to cook the tongue at once, it should be hung to dry in a cool place, and wrapped in cotton when dry. 2. If the brine can be used again, it will be well to pickle another tongue, as the liquor can scarcely be used for beef after the tongue has been in it A YEAR'S COOKER F, July 28th. Breakfast. Luncheon. Dinner. Sardines. Cold Mutton.

AI-modernized reading of the original text

When the weather is hot, it is very desirable that the purchase of large j oints should be avoided, and that no more meat should be procured than is likely to be immediately used. In cold weather beef and mutton are made more tender by being kept for awhile, but in hot weather meat taints quickly, and therefore it is not safe to keep it. Young meat, such as veal and lamb, is better for being freshly killed. In hot weather it is important that all pipes and veins should be cut away from meat as soon as it comes into the house, and the joint should either be put into the meat-safe or covered with muslin and hung till wanted in a cool airy place. Many cooks pepper the joint to keep away the flies. It is better not to lay it on a dish, as the pressure might cause taint on the under part. If meat must be kept for a day or two, it should be examined frequently, say twice a day, and if there is any sign that it is likely to become decomposed, it should be washed in vinegar and water and cooked as soon as possible ; or if this is inconvenient, it may, after washing, be plunged into boiling water which has a little piece of charcoal in it, boiled quickly for four minutes, dried thoroughly, and hung up again. Meat that is slightly tainted should be washed in water in which a little permanganate of potash, enough to redden the liquid, has been dissolved. This can be procured for threepence or fourpence of any chemist. If the meat is very decidedly tainted it should not be used, as it is sure to be unwholesome. In hot weather cold meat is very generally preferred to hot meat, therefore Beef, Mutton, or Lamb may with advantage be cooked and served cold, rather than be kept when it is not likely to keep. For To-morrow.— A tin of Sardines (January 12th). Breakfast. — Pigeon Pie served yesterday ; Boiled Eggs (January 5tli) ; Teacakes (February 14th) ; Fried Hominy (February 12th). Luncheon. — Fish Pie (January 2nd) ; Baked Batter Pudding (February 5th). Dinner.— Potato Puree (January 26th) ; Boiled Loin of Mutton (April 22nd); Potatoes (April 12tli); French Beans (August 16tli); Treacle Pudding (March 28th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Boil the tongue. A tongue is never so good as when cooked straight from the pickle. Wash it in one or two waters, put it in a pan with cold water, bring it slowly to a boil, and simmer it gently till done. It will take from three and a half to four hours, but it should be tried occasionally, and if the skin will peel off easily it is a sign that it is sufficiently boiled. It should be skinned whilst hot. The most economical way of serving it is to roll it tightly with the tip of the tongue turned inside, and press it into a round cake-tin or jar, and put a plate with a heavy weight on the top of it. When ■ prepared in this way the root and all can be used. If liked, the liquor in which it is boiled can be made into glaze and brushed over the sides of the tongue (March 21st). If it is not convenient to cook the tongue at once, it should be hung to dry in a cool place, and wrapped in cotton when dry. 2. If the brine can be used again, it will be well to pickle another tongue, as the liquor can scarcely be used for beef after the tongue has been in it July 28th. Breakfast. Luncheon. Dinner. Sardines. Cold Mutton.

A year's cookery