A year's cookery

equal weights of fish and potato. Break the fish, perfectly free from skin and bone, into flakes, and rub the potatoes through a fine sieve. Mix the two together, and season them rather highly with salt and cayenne, and add a few drops of essence of anchovy ; put the mixture into a bowl and make it into a stiff paste with a little milk, melted butter, and lightly beaten egg. Half an ounce of butter, a table-spoonful of milk, and half an egg would be sufficient for one pound of fish, and one pound of cold potatoes. The other half of the egg could be used for brushing over the cakes before they were breadcrumbed. Flour the hands lightly. Make the paste into cakes about an inch and a half in diameter and three-quarters of an inch thick. Use as little flour as possible in doing this. Up to this point the cakes may be prepared the day before they are wanted. Brush the cakes over with egg, and toss them in bread-crumbs, and repeat the process a second time ; if the cakes are not entirely covered they will burst in frying, as they will also be in danger of doing if much flour is used with them. Half fill a saucepan with frying fat, and let it boil ( see Fat for Frying (February 19th and January 17th); arrange the fish cakes in the frying-basket, being careful not to let them touch each other. As soon as a thin blue smoke can be seen rising from the fat, ' plunge the basket into it, and let it remain until the cakes are a light golden brown ; take them out, lay them on kitchen paper to free them from grease. Parsley to Fry. — Let the fat get hot again, put the dried sprigs of parsley into the basket, and plunge them into the hot fat for about two seconds. If when taken out the parsley feels crisp, lay it also on the paper for a minute. Pile the cakes neatly on a hot dish, garnish them with the fried parsley, and serve very hot. If a frying-basket is not at hand, the cakes and the parsley may be dropped into the boiling fat, and taken out with a fish-slice. They must have plenty of room in the saucepan, and must not touch each other. The cakes will be nicer if accompanied by egg sauce, but they will be very good without it. Rissoles, croquettes, and similar preparations should all be fried in this way. If there is no fish for fish cakes, sardines may be substituted. Potted Hare {see Potted Grouse, January 7th); Rolls (September 4th). Porridge (January 25th). Luncheon. — Beef Hash, economical, made of any remnants of broiled steak there may be (November 11th) ; Brown Betty (No¬ vember 26th). Dinner. — Potato Puree (January 26th) ; Roast Pheasants (October 23rd); Bread Sauce (October 18th); Brown Gravy (October 18th) ; Potato Mould (October 23rcl) ; Chestnuts and Brussels \ Sprouts (November 8th); Stewed Rhubarb (May 19th); Custard (August 10th) ; Cheese (June 8th). Things that must not be Forgotten. 1. The mistress might privately request the carver to abstain if '< possible from using the legs of the bird, as they will be much nicer devilled for breakfast to-morrow than eaten to-day. They must be prepared for devilling over-night. {See Breakfast, January 14th.) 2. Make some pickle for the beef, enough to cover it entirely when it is put into an earthenware pan about its own size. The proportions are, one pound of salt, three-quarters of an ounce of saltpetre,