A year's cookery

2. Make the Strawberry Cream for supper to-morrow night. This can be made either with fresh fruit (one pint for half a pint of cream) or with jelly (two good table- spoonfuls to half a pint of cream). The same recipe may be followed in making creams of other fruit, such as raspberries, red currants, apricots, &c. Fresh fruit should have sugar sprinkled over it for an hour or two to make the juice flow freely, and if it is at all hard it should be gently stewed. When jelly is used instead of fresh fruit a little lemon-juice should be added. Soak an ounce of gelatine in a cupful of milk for an hour. Dissolve the jelly, boil it with an ounce of sugar, and put the gelatine with it, Put the half pint of cream in a bowl. Whisk it in a cool place till it begins to thicken, then stop whisking it immediately, or it will curdle. Put the whipped cream with the fruit, and stir the mixture lightly together. Scald a mould with hot water, then rinse it out with cold water. Pour the mixture into it, and put it in a cool place or upon ice till stiff. When fresh fruit is used it should be rubbed through a hair sieve, and the pulp only should be taken. If liked, custard can be substituted for the fruit juice, and so Italian Cream can be made. For the custard half a pint of milk, the yolks of three and the white of one egg, and a little sugar will be required (August 10th). 3. Make the mayonnaise (August 30th) for supper to-morrow night. 4. Make the plums into a compote for to-morrow (August 5th). 5. Boast the grouse or the chicken, and leave it till to-morrow to be made into a salad (June 30tli and Note 1, August 30th). If preferred, the grouse could be roasted and served hot for dinner, and the remains, if there were any, could be made into a salad. In this case it would be necessary to provide something else for dinner, as a brace of grouse alone would not go very far. an Sunday, August 30th. Breakfast. Dinner. Tea. Supper. Pickled Mackerel. Eggs in Brown Butter. Vienna Bread. Dry Toast. Brown and White Bread and Butter. Watercress. Porridge. Boiled Salmon. Caper Sauce. Roast Ducks. French Beans. Potatoes. Plum Pie. Cheese. Brown and Wliite Bread and Butter. Compote of Plums. Seed Cake. Chicken or Grouse Salad. Strawberry Cream. Lemon Cheese¬ cakes. Cheese. Breakfast. — Pickled Mackerel (August 28th) ; Eggs in Brown Butter (January Gtli) ; Vienna Bread (August 26th) ; Porridge (January 25tli). Dinner. — Boiled Salmon (July 5th) ; Caper Sauce (March 19th); Roast Ducks (July 26th); French Beans (August 16th); Potatoes (April 12th) ; Plum Pie (August 7th) ; Cheese (June 8th). Tea. — Compote (August 5th) ; Seed Cake (August 14th).