A year's cookery

Breakfast. — Devilled Drumsticks (January 14th) Pickled Herrings (August 20th) ; Sardines — the remains of the tin opened on Sunday night ; Milk Rolls (August 26th) ; Corn-flour Milk ( J une 19 th). Luncheon. — Australian Meat, Cold (February 4th); Baked Potatoes (May 4th) ; Plain Rice Pudding (February 24th). Dinner. — Victoria Soup, the chicken bones to be stewed in the stock (February 9th). — Boiled Beef (February 23rd). — Wash and boil the beef that has been in pickle. Carrots (July 6th) ; Turnips (September 30th) ; Haricot Beans (June 20th) ; Potatoes (May 12 th) \ Cocoa-nut Pudding (August 8th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Take the pieces of marrow from the beef bone in as large pieces as possible ; marrow toast can be made of them for breakfast to-morrow (January 21st). 2. Put a cupful of green lentils to soak all night in cold water. 3. Make a mock calf’s head mould with the remains of the Australian meat (April 20th). 4. Make a hydropathic pudding for dinner to-morrow with the fresh fruit bought this morning (June 16tli). 5. Boil the brine and let it go cold (January 13th). October 6th. Breakfast. Luncheon. Dinner. Marrow Toast. Scotch Collops. Lentil Soup. Calf’s Head Mould. Baked Apples. Cold Beef. Muffins. Salad. Dry Toast. Roast Partridges. Brown and White Bread and Brown Gravy. Butter. Brown Crumbs. Honey. Bread Sauce. Milk Porridge. Potato Snow. Hydropathic Pudding. Cheese. Marketing. For the Bay.— A pound and a half of Buttock Steak (January 1st) ; materials for a Salad ; Potatoes ; Apples ; a square piece of the thin Flank of Beef, weighing about eight pounds. For To-morrow.— A tin of Prawns ; Watercress. Breakfast. — Marrow Toast (January 2 1st) ; Calf’s Head Mould April 20th) made yesterday ; Muffins (January 30th) ; Milk Porridge (June 13tli). Luncheon. — Scotch Collops (January 9th) ; Baked Apples (Feb¬ ruary 9th). Dinner. — Lentil Soup (April 1st) ; Cold Beef cooked yesterday ; Salad (March 13th). Boast Partridge. — In England partridges are almost always roasted. Pluck and draw the birds, and wipe them inside and out. Cut off the head and truss the bird, with the thighs drawn close to the breast, and the legs erect. If liked, tie a slice of fat bacon over the breast to keep it moist, but be careful to remove this before sending the bird to table. Spit the partridge, put it down to a clear bright lire, and begin to baste it at once with good dripping, and baste it every two or three minutes. Small birds will be done enough in about twenty-five minutes, large birds will require thirty-five minutes. Five minutes before the bird is taken up substitute butter for the dripping in basting, take off the bacon, and dredge a little flour on the breast. Serve it immediately ; if it is kept hot in the oven or anything of that kind it will most likely be spoilt ; send good brown gravy and bread sauce (October 18th), and bread-crumbs on a separate dish, to table with it. Gravy for Game should be good, and will of course need to be made a long time before the birds are put down to the fire. It is therefore worth while to allow a little gravy beef for this purpose, and if any trimmings of chicken bones are at hand so much the better.