Brown and White Bread and Butter. Biscuits and Milk. August 7th, Luncheon. Beef & la Mode. Treacle Tart. Dinner. Bided Hake. Mutton Chops, with PL quante Sauce. Potatoes. French Beans. Brown Bread and B utter Pudding. Cheese. Marketing. For til© Bay.— Two pounds of lean Beef ; buttock steak, the clod or sticking or an ox-cheek may be used. About three pounds of Hake, cut into slices about halt an inch thick. Hake is a most excellent fish, that is not valued as it ought to be, because it is cheap. It is a large west country fish, very often sold under the name of Devonshire or White Salmon, and it may be cooked in any of the ways recommended for salmon or for cod. The most economical way of buying it for a family is to purchase a whole fish, weighing about twelve pounds, then salt the tail end, which can be boiled the next' day, and cut the thick part into steaks. Sometimes it can be obtained fresh and crimped like cod, and then it is really very superior. In choosing it, the same rules hold good with this fish as with others (January 3rd). About three pounds of the best end of a Neck of Mutton ; Potatoes ; French Beans ; a penny¬ worth of German Yeast. For To-morrow. — A tin of Sardines ; Watercress. Breakfast. — Devilled Drumsticks (January 14th); German Sausage (June 6th); Muffins (January 30th); Biscuits and Milk (June 14th). Luncheon. — Beef h la Mode (February 14th) ; Treacle Tart ( see below). Dinner. — Fried Hake. — Follow the directions given for Fried Cod (January 1st). Mutton Chops, with Piquante Sauce (April 30th) ; Potatoes (May I2th) ; French Beans (August 16th); Brown Bread Pudding (July 20th) ; Cheese (June 8th). Tilings that must not bo Forgotten. 1. Take care of one or two slices of German sausage for the PXambro’ salad on Sunday evening. 2. Make a Ground Rice Mould for luncheon to-morrow. Take four ounces of ground rice, one quart of milk, three ounces of white sugar, and any flavouring that may be preferred✪ Ground Rice Mould, lemon-rind, almond, or vanilla essence. Put a pint and a half of the milk into a saucepan with the sugar and flavourings, and with the half -pint that remains mix the rice to a smooth paste. Stir the rice into the milk when the latter boils, and let it boil quickly, stirring it all the time till it leaves the saucepan with the spoon. Pour it into a quart mould of china or tin that has been soaking in cold water for a few minutes, and put it in a -cool place till wanted. Serve on a glass dish, wTith treacle, jam, or a compote of fresh fruit round it (August 5th). If preferred, the A YEAR’S COOKERY. 285 shape can be made of whole rice instead of ground rice ; then the rice would be put into the milk when cold, and would be simmered gently till soft. It would need to be well beaten before being turned into the mould.

AI-modernized reading of the original text

Brown and White Bread and Butter. Biscuits and Milk. August 7th, Luncheon. Beef & la Mode. Treacle Tart. Dinner. Bided Hake. Mutton Chops, with Piquante Sauce. Potatoes. French Beans. Brown Bread and Butter Pudding. Cheese. Marketing. For the Day.— Two pounds of lean Beef ; buttock steak, the clod or sticking or an ox-cheek may be used. About three pounds of Hake, cut into slices about halt an inch thick. Hake is a most excellent fish, that is not valued as it ought to be, because it is cheap. It is a large west country fish, very often sold under the name of Devonshire or White Salmon, and it may be cooked in any of the ways recommended for salmon or for cod. The most economical way of buying it for a family is to purchase a whole fish, weighing about twelve pounds, then salt the tail end, which can be boiled the next day, and cut the thick part into steaks. Sometimes it can be obtained fresh and crimped like cod, and then it is really very superior. In choosing it, the same rules hold good with this fish as with others (January 3rd). About three pounds of the best end of a Neck of Mutton ; Potatoes ; French Beans ; a penny¬ worth of German Yeast. For To-morrow. — A tin of Sardines ; Watercress. Breakfast. — Devilled Drumsticks (January 14th); German Sausage (June 6th); Muffins (January 30th); Biscuits and Milk (June 14th). Luncheon. — Beef à la Mode (February 14th) ; Treacle Tart ( see below). Dinner. — Fried Hake. — Follow the directions given for Fried Cod (January 1st). Mutton Chops, with Piquante Sauce (April 30th) ; Potatoes (May I2th) ; French Beans (August 16th); Brown Bread Pudding (July 20th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Take care of one or two slices of German sausage for the Jambre salad on Sunday evening. 2. Make a Ground Rice Mould for luncheon to-morrow. Take four ounces of ground rice, one quart of milk, three ounces of white sugar, and any flavouring that may be preferred, lemon-rind, almond, or vanilla essence. Put a pint and a half of the milk into a saucepan with the sugar and flavourings, and with the half -pint that remains mix the rice to a smooth paste. Stir the rice into the milk when the latter boils, and let it boil quickly, stirring it all the time till it leaves the saucepan with the spoon. Pour it into a quart mould of china or tin that has been soaking in cold water for a few minutes, and put it in a -cool place till wanted. Serve on a glass dish, with treacle, jam, or a compote of fresh fruit round it (August 5th). If preferred, the shape can be made of whole rice instead of ground rice ; then the rice would be put into the milk when cold, and would be simmered gently till soft. It would need to be well beaten before being turned into the mould.

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Ground Rice Mould

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