A year's cookery

A plain custard may be made with a pint of milk, one egg, and a tea-spoonful of flour or corn-flour. The thickening ingredients should be mixed to a smooth paste with cold milk, then added to the boiling milk, and after being boiled up and cooling a minute, the two should be mixed with a beaten egg and the mixture boiled. (Cheese June 8th). Things that must not be Forgotten. 1. Turn the mackerel in the vinegar. 2. If any cabbage is left it should be preserved, as Colcannon can he made of it for dinner to-morrow. T August Slth. Breakfast. Luncheon. Dinner. Potted Pheasant. Fried Bacon and Tomatoes. Buttered Toast. Dry Toast. Brown and White Bread and Butter. Corn-flour Milk. Lamb’s Fry. Boiled Artichokes. Dutch Sauce. Crofite au Pot. Roast Shoulder of Mutton Mint Sauce, Colcannon. Compdte of Plums. Custard. Cheese. Marketing. For the Day.— A Shoulder of Mutton, not too fat ; a pint of Greengages ; Cab¬ bage, if none were left yesterday ; Mint ; Potatoes. For To-morrow. — A small tin of Corned Beef; Anchovies, if none are in the bouse ; a pennyworth of Small Salad. Breakfast. — Potted Pheasant {see Potted Grouse, January 7th) ; Fried Bacon and Tomatoes (July 12th) ; Corn-flour Milk (June 19tli). Luncheon. — -Lamb’s Fry (May 16th). Boiled Artichokes. — Soak the artichokes for awhile in strong salt and water, cut the stalks even, trim away the lower leaves, and cut a little piece off the ends of the others. Put the artichokes, stalk uppermost, into quickly-boiling salted water. Leave the lid off the saucepan, and boil the artichokes until the leaves can be drawn out easily. They will take from half an hour to an hour, according to their size and age. Send them to table on a hot dish, with Dutch sauce (May 14th) as an accom¬ paniment. The thick, juicy part of the leaves and the bottom or part that lies under the choke are the only portions of this vegetable that are eaten, and they are delicious. No more agreeable dish for supper or luncheon need be desired than boiled artichokes and Dutch sauce. Dinner. — Crofite au Pot (May 25th) ; Roast Shoulder of Mutton (March 4th and December 16tli) ; Mint Sauce (March 25th). Colcannon. — Take equal quantities of cold boiled cabbage or savoy and cold boiled potatoes. Crush the potatoes and chop the cabbage finely, then put both into a stewpan, with a slice of butter or dripping and a little pepper and salt. Stir all briskly together over the fire till the vegetables are well mixed. Grease a basin with dripping, press the mixture into it, and put it in the oven till the vegetables are very hot throughout ; turn upon a dish, and serve. Compote of Plums (August 5th) ; Custard (August 10th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Prepare the anchovies as far as possible for breakfast to-morrow (Note 4, January 17th). 2. Shalots come into the market some time in August. Purchase a few, say a pound, put them in an onion bag, and hang them in a cool dry place. They will keep till spring, and are constantly wanted in cookery. August 12th. Breakfast. Anchovies and Hard-boiled Eggs. Corned Beef. Buttered Toast. Dry Toast. Brown and White Bread and Butter. Bread and Milk. Luncheon. Toad in the Hole. Cauliflower au Gratin. Dinner. Hake Cutlets, Fried. Cold Shoulder of Mutton. Potatoes. Salad. Lemon Pudding.