Dinner. — Giblet Soup (February 1st) ; Roast Shoulder of Mutton (December 16tli); Mint Sauce (March 25tli); Potatoes (May 4th); Beans (August 16th); Brown Bread Pudding (July 20th); Cheese (June 8th). Things that must not be Forgotten. 1. Put a cupful of green lentils to soak all night in cold water. 2. Partially prepare the rice milk for breakfast (see Note 3, June 17th). 3. As soon as the roast mutton leaves the table put it on a clean dish, and preserve any gravy there may be. 322 A YEAR'S COOKERY. September 8th. Breakfast. Luncheon. Dinner. Mushrooms and Bacon. Cold Mutton. Boiled Hake. Devilled Eggs. Salad. Dutch Sauce. Hot Rolls. Hasty Pudding. Rolled Ribs of Beef. Dry Toast. % Dentils. Brown and White Bread and Potatoes. Butter. Town Pudding. Rice Milk. Cheese. Marketing, For the Day.— Materials for a Salad (March 13th) ; about three pounds of Hake (August 7th) ; one or two Ribs of Beef. The butcher should be asked to bone and roll the joint, and fasten it firmly. The bones should of course be sent with the meat, and they may be stewed for stock. Two pounds of Apples for Town pudding. For To-morrow. — A dozen fresh Herrings (August 25th) ; half soft and half hard roes. Watercress ; Muffins (January 29th) ; a small bottle of pre¬ served Tomatoes ; a pint of Blackberries, and two or three Apples. Breakfast. — M ushrooms and Bacon. — Cleanse the mushrooms thoroughly. F ry the bacon very gently. When it is almost done enough put in the mushrooms, and fry them also. Lift the bacon on a hot dish as soon as it is sufficiently cooked. Sprinkle pepper and salt on the mushrooms,, and place them in the centre of the dish. Serve very hot. Devilled Eggs (February 27th) ; Pace Milk (June 18tli). "Luncheon.— Salad (March 13th) ; Hasty Pudding (March 30th). Dinner. — Boiled Hake {see Boiled Salmon, July 5th); Dutch Sauce (May 14th). Boiled hake is slightly insipid, therefore it requires a piquant sauce to be served with it. Polled Ribs of Beef (March 4th) ; Lentils (March 2nd); Potatoes (May 6th); Town Pudding (December 3rd) ; Cheese (June 8tli). Things that must not be Forgotten. 1 . Make a corn -flour blancmange for luncheon to-m or row( J line 1 5th). 2. Boil the blackberries and apples together, with a little sugar, and make a hydropathic pudding for dinner to-morrow (June 16th). 3. Pickle the herrings for breakfast to-morrow (August 20th). September 9th. Breakfast. Luncheon. Dinner. Pickled Herrings. Minced Mutton, with Potato Puree. Watercress. Poached Eggs. Cold Beef. Muffins. Corn-flour Blancmange. Salad. Dry Toast. Lemon Syrup. Potatoes. Brown and White Bread and B utter. Honey. Porridge. Hydropathic Blackberry » Pudding. 1 Cheese. Marketing. For the Day. — Materials for a Salad ; Potatoes. For To-morrow.— A moderate-sized fresh Haddock ; a pound of Plums ; speak for a Lamb’s Fry to-morrow. A YEAR’S COOKER Y. 323 Breakfast. — Pickled Herrings (August 20th) ; Muffins (January 30th) ; Porridge (January 25th). Luncheon.— Minced Mutton (January 20th); Corn-flour Blanc¬ mange (June 15th) ; Lemon Syrup (March 19th). Dinner.— Potato Pur4e (January 26th); Beef served yesterday; Salad (March 13th) ; Potatoes (May 12th); Hydropathic Pudding (June 16th) ; Cheese (June 8th). Tilings that must not be Forgotten.

AI-modernized reading of the original text

Dinner. — Giblet Soup (February 1st) ; Roast Shoulder of Mutton (December 16tli); Mint Sauce (March 25tli); Potatoes (May 4th); Beans (August 16th); Brown Bread Pudding (July 20th); Cheese (June 8th). Things that must not be Forgotten. 1. Put a cupful of green lentils to soak all night in cold water. 2. Partially prepare the rice milk for breakfast (see Note 3, June 17th). 3. As soon as the roast mutton leaves the table put it on a clean dish, and preserve any gravy there may be. September 8th. Breakfast. Luncheon. Dinner. Mushrooms and Bacon. Cold Mutton. Boiled Hake. Devilled Eggs. Salad. Dutch Sauce. Hot Rolls. Hasty Pudding. Rolled Ribs of Beef. Dry Toast. % Lentils. Brown and White Bread and Potatoes. Butter. Town Pudding. Rice Milk. Cheese. Marketing, For the Day.— Materials for a Salad (March 13th) ; about three pounds of Hake (August 7th) ; one or two Ribs of Beef. The butcher should be asked to bone and roll the joint, and fasten it firmly. The bones should of course be sent with the meat, and they may be stewed for stock. Two pounds of Apples for Town pudding. For To-morrow. — A dozen fresh Herrings (August 25th) ; half soft and half hard roes. Watercress ; Muffins (January 29th) ; a small bottle of pre¬ served Tomatoes ; a pint of Blackberries, and two or three Apples. Breakfast. — M ushrooms and Bacon. — Cleanse the mushrooms thoroughly. F ry the bacon very gently. When it is almost done enough put in the mushrooms, and fry them also. Lift the bacon on a hot dish as soon as it is sufficiently cooked. Sprinkle pepper and salt on the mushrooms,, and place them in the centre of the dish. Serve very hot. Devilled Eggs (February 27th) ; Rice Milk (June 18tli). "Luncheon.— Salad (March 13th) ; Hasty Pudding (March 30th). Dinner. — Boiled Hake {see Boiled Salmon, July 5th); Dutch Sauce (May 14th). Boiled hake is slightly insipid, therefore it requires a piquant sauce to be served with it. Rolled Ribs of Beef (March 4th) ; Lentils (March 2nd); Potatoes (May 6th); Town Pudding (December 3rd) ; Cheese (June 8tli). Things that must not be Forgotten. 1 . Make a corn -flour blancmange for luncheon to-m or row( J line 1 5th). 2. Boil the blackberries and apples together, with a little sugar, and make a hydropathic pudding for dinner to-morrow (June 16th). 3. Pickle the herrings for breakfast to-morrow (August 20th). September 9th. Breakfast. Luncheon. Dinner. Pickled Herrings. Minced Mutton, with Potato Puree. Watercress. Poached Eggs. Cold Beef. Muffins. Corn-flour Blancmange. Salad. Dry Toast. Lemon Syrup. Potatoes. Brown and White Bread and B utter. Honey. Porridge. Hydropathic Blackberry » Pudding. 1 Cheese. Marketing. For the Day. — Materials for a Salad ; Potatoes. For To-morrow.— A moderate-sized fresh Haddock ; a pound of Plums ; speak for a Lamb’s Fry to-morrow. Breakfast. — Pickled Herrings (August 20th) ; Muffins (January 30th) ; Porridge (January 25th). Luncheon.— Minced Mutton (January 20th); Corn-flour Blanc¬ mange (June 15th) ; Lemon Syrup (March 19th). Dinner.— Potato Puree (January 26th); Beef served yesterday; Salad (March 13th) ; Potatoes (May 12th); Hydropathic Pudding (June 16th) ; Cheese (June 8th). Tilings that must not be Forgotten.

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