A year's cookery

Scones. Potatoes. Dry Toast. Cabbages. Brown and White Bread Vermicelli Pudding. and Butter. Cbeese. Marmalade. Milk Toast. Marketing. For the Day.— The scrag end of a Neck of Mutton ; two pounds of Rump or Buttock Steak (January 1st); half an Ox Kidney; a quarter of a pint of Mushrooms or a small tin of Champignons ; Saltpetre for the butter ; a pint of Indian Meal (Marketing, January 30th) ; Potatoes ; Cabbages ; a penny¬ worth of Parsley . For To-morrow. — A moderate-sized Turbot (June 6th) ; half a pint of Picked Shrimps or Lobster Spawn ; a Fore-quarter of Lamb (April 11th) ; Beans ; Potatoes; ingredients for a Salad; Mint ;_ a pound and a half of Red Currants, and half a pound of Raspberries. Half a small Ham is supposed to be in the house. A little best Kidney Suet for the pudding on August 3rd, and Watercress for the devilled eggs ; two or three pounds of Apples. Some¬ times apples that have been blown from the trees, windfalls, are to be bought at a cheap rate at this time of the year. If this is the case, a few can be procured to make Parson’s Pudding for August 3rd. If not, Treacle Pudding (March 28th) may be substituted for the Parson’s Pudding. Breakfast. — Pickled Herrings (August 20th) ; Potted Grouse (January 7th); Scones (May 23rd) ; Milk Toast (June 17th). Luncheon. — Scrag of Mutton, Stewed yvith Bice (February 21st). Stirabout Cheese. — Put into a saucepan a pint of milk, a pint of water, and a little salt. Boil, then with one hand sprinkle two ounces of Indian meal into the liquid, and stir briskly with a knife held in the other hand till the mixture is smooth and thick. Simmer gently for an hour and stir frequently. Add an ounce of butter or dripping, a spoonful of mustard, and two ounces of grated cheese. Turn upon a hot dish and serve. This preparation, when cold, may be cut into slices and fried. Cheese that has become too dry to be used in the ordinary way may be taken for this dish. Dinner. — Milk Soup (January 3rd) ; Beef-steak Pie (March 26th) ; Potatoes (April 12th) ; Cabbage (June 4th). Vermicelli Pudding. — Flavour a pint and a quarter of milk with lemon, cinnamon, or vanilla, and drop into it when boiling four ounces of vermicelli ; crush it slightly with one hand whilst sprinkling it in, and stir it to keep it from gathering in lumps or burning. Let it boil gently, stirring it frequently, till it is tender and very thick. Pour it into a bowl, sweeten it to taste, stir a lump of butter into it, and when it is cool add two eggs, lightly beaten. Turn it into a buttered pie-dish, and bake it in a moderately-heated oven till it is brown on the top. A tea-spoonful of brandy and a little cream will improve the pudding, or, for economy’s sake, one egg may be used instead of two, and the butter may be omitted. Cheese (J une 8th). Things that must not be Forgotten. 1. Boil the ham for breakfast to morrow (Note 4, May 27th). 2. Put the suet into the flour-bin and cover it with flour till wanted. It will keep there better than anywhere else. It should be remembered that if treacle pudding is to be made a quarter of a pound of suet will be sufficient ; for parson’s pudding six ounces of suet will be needed. 3. Make Botlie Griitze for dinner to-morrow (December 10th). Sunday, August 2nd, Breakfast. Dinner. Tea. Supper. Savoury Eggs. Boiled Ham. Scones. •