A year's cookery

1 Carefully preserve any cold fish that may be left ; it can be used for luncheon to-morrow. Cold potatoes also should be preserved ; they can be used both for the fish cakes and for the potato salad. August 3rd. Breakfast. Luncheon. Dinner. Devilled Eggs. Fish Cakes. Potato Purée. Boiled Ham. Plain Rice Pudding. Cold Lamb. Scones. Mint Sauce. Dry Toast. Salad. Brown and White Bread Parson’s Pudding. and Butter. Bread and Milk, Cheese. Breakfast. — Devilled Eggs (February 27th); Ham boiled day before yesterday ; Scones (May 23rd) ; Bread and Milk (J anuary 25th). Luncheon. — Fish Cakes (January 13th) ; Plain Bice Pudding (F ebruary 24th). Dinner. — Potato Purée (January 26th); Lamb served yesterday ; Mint Sauce (March 25th) ; Potato Salad (April 12th). Parson’s Padding. — Make some good suet crust (June 25th) ; roll this out as for Roly-poly Pudding (August IStli), and spread over the surface a mixture made of apples, pared, cored, and chopped small, picked and washed currants, and a little moist sugar. Sprinkle finely chopped suet on the top, roll the pudding up, fasten the ends securely, put it in a floured cloth, and boil it like roly-poly pudding, serving with sweet sauce (July 19th). This pudding is generally liked by children. Cheese (June 8th). Things that must not be Forgotten. 1. Make a semolina mould for luncheon to-morrow (July 23rd). 2. Put a cupful of hominy to soak all night in cold water (February 10 th). _ _ August 4th. Breakfast. Luncheon. Dinner. Ham on Toast. Stewed Pigeons. Fillets of Sole Sautds. Boiled Eggs. Semolina Mould. Ribs of Beef, Rolled. Buttered Toast. Browned Potatoes. Dry Toast. Cabbage. Brown and White Bread Macaroni Pudding. and Butter. Cheese. Marmalade. Boiled Hominy. Marketing. It # For tlie Day.— Three plump young Pigeons (January 21st) ; three-quarters of a pound of Bacon in rashers, half for to-day and half for to-morrow; a pair of thick Soles, filleted (January 3rd) ; one rib of Beef to weigh about six pounds ; the butcher should be asked to bone and roll the meat. Six ounces of pipe Macaroni (January 1st) ; Potatoes ; Cabbage ; a peck of Peas. For To-morrow.— About four plump fresh Sheep’s Kidneys; Watercress; a pint of fresh Fruit of any kind to make juice for the cold sago. Breakfast. — Ham on Toast (March 28th) ; Boiled Eggs (January 5th) ; Boiled Hominy (February 11th). Luncheon. — Stewed Pigeons. — When peas are plentiful and pigeons are cheap, a very excellent dish may be made by stewing them together as follows : — Pluck three plump young pigeons, and truss them with their legs inside. Cut half the bacon bought this morning into very small pieces, throw these into a stewpan with a piece of butter the size of a walnut, and shake them over the fire for a minute. Put the pigeons upon them breast downwards, and turn these about till they are equally and lightly browned all over. Take them up, and mix a table-spoonful of flour smoothly with the bacon and butter, and beat the paste over the fire with the back of a wooden spoon till it is well cooked. Add gradually a pint of stock or water, and throw in a bunch of parsley. Let the sauce boil, add the pigeons, a quart of freshly-shelled green peas, a small lump of sugar, and a little pepper ; simmer all gently together for three-quarters of an hour.