A year's cookery

A spoonful of brandy will improve the pudding, and an additional egg will enrich it. Cheese (June 8th). Things that must not be Forgotten. 1. Turn and rub the mutton in the pickle. 2. Partially prepare the lambs’ sweetbreads for breakfast to¬ morrow (Oct. 22nd). 3. Turn the herrings in the vinegar. 4. Pastry is to be made to-day (April 17th); Plum Pies (August 7tli) ; also Teacakes (August 26tli) and Annie’s Cake ( September 25th). 5. Stew the top of the loin of mutton for luncheon to-morrow (May 1st). August 22nd. Breakfast. Luncheon. Dinner. Lambs’ Sweetbreads. Collared Tongue. Teacakes. Dry Toast. Brown and White Bread and Butter. Marmalade. Corn-flour Milk. Pickled Herrings. Top of the Loin of Mutton, Stewed. Salad. Milk Soup. Fillet of Beef. Potatoes. Cauliflower. Plum Pie. Cheese. Marketing. For the Day.— Potatoes ; Cauliflower ; Lettuce ; small Salad ; Beetroot ; young Onions. For To-morrow. — Three or four Red Mullet. This fish may be had all the year, but it is at its best at the time when it is cheapest, that is, from July to October. It is very valuable in price. Generally fish is chosen for its fresh¬ ness, but red mullet is better for being kept a short time. It is called the woodcock of the sea, and its liver is esteemed a delicacy, while next to the liver stands the head. When taken out of the water it is of a beautiful rosecolour. It is rarely more than twelve inches long. A jar of Anchovy Paste ; a Fore-quarter of Lamb (April 11th) ; Mint ; French Beans ; Potatoes; ingre¬ dients for a Salad ; French Chocolate ; three pennyworth of Cream, if per¬ mitted ; a pound of Plums for the gateau. Breakfast. — Lambs' Sweetbreads (Oct. 22nd); Collared Tongue (January 2nd); Teacakes (February 14th); Corn-flour Milk (June 19th). Luncheon. — Pickled Herrings (August 20th) ; Stewed Mutton (May 1st) ; Salad (March 13th). Dinner. — Milk Soup (January 3rd) ; Roast Fillet of Beef (February 11th); Potatoes (May 12th); Cauliflower (April 25th); Plum Pie (August 7th) ; Cheese (June 8th). Things that must not bo Forgotten. 1. Turn and rub the mutton in the pickle. 2. M ake a plum gateau for supper to-morrow evening (July 11th). 3. Cut all the meat from the cold beef, and make Cornish Pasties for breakfast to-morrow. They may be made and baked, then warmed in the oven for breakfast, or, if preferred, they can be eaten cold. Cut up the beef into small pieces, and season it with pepper and salt. Bash and peel a few potatoes, half boil them, then cut them up also. Make some short crust (June 19th) with flour, dripping, and baking-powder. Boll this out till it is about a quarter of an inch thick, and divide it into small squares about five inches across. Put a little meat and potato upon each square, moisten the edges, and fold the pastry over the meat, then press the edges securely together. Bake till the pastry is done enough. Some¬ times turnips are substituted for potatoes in Cornish Pasties. Sunday, August 23rd. Breakfast. Dinner. Tea. Supper. Anchovy Paste. Red Mullet, Baked. Brown and White Cold Lamb. Cornish Pasties. Roast Quarter of Bread and Butter. Mint Sauce. Toasted Teacakes, Lamb. Teacakes. Salad. Dry Toast. Mint Sauce. Raspberry and Red Plum Gateau. Brown and White Bread and Butter. Bread and Milk. Potatoes.