A year's cookery

Dinner. — Game Soup (February 16th); Loin of Mutton, Boned and Boiled (April 22nd) ; Potatoes (May 12th) ; Kidney Beans (August 16th). Lemon Dumplings. — Follow the recipe given for lemon pudding (August 12tli). Instead of putting the mixture into one large mould, butter a number of cups or small moulds. Lay a greased paper on the top of each one, and put them into a shallow stewpan, and pour boiling water round them to reach half-way up the sides. Put on the cover, and steam the puddings for three-quarters of an hour or more, according to the size of the moulds. The dump¬ lings should be set in the middle. Let them stand a minute, turn them upon a dish, sift white sugar upon them, and send wine sauce (July 19th) to table with them. Cheese (June 8tli). Things that must not be Forgotten. 1. Turn and rub the beef in the brine. 2. Boil three or four pounds of the ham for breakfast to-morrow (May 27th). 3. Partially prepare the rice and barley porridge for breakfast (Note 6, June 15tli). 4. Make a Rice Mould for dinner to-morrow. Wash six ounces of Carolina rice, and put it into a brown earthenware dish, with a pint and a half of milk, and a piece of butter the size of a small nut. Place a cover on the top, and put the dish in a dripping-tin with boiling water in it. Set it in the oven, and keep the water boiling round it till the rice is quite tender and has absorbed the milk. If necessary, add a little more milk— this will depend on the quality of the rice. It will take two or three hours. Add sugar to taste, and any seasoning that may be preferred— almond, lemon, or vanilla. The rice should be stiff, but not hard. Beat it well with a wooden spoon till it is quite smooth, then pack it lightly in a damp mould, and put it in a cool place all night. When it is to be served, turn it upon a glass dish, and pour round it a little lemon or other fruit syrup (March 19th), or a compote of any fresh fruit (August 5th). If preferred, garnish it with jam, or with orange garnish and syrup (December 6th). If more convenient, the rice can be simmered in a stewpan, but it is much better done in this way. 5. Brush the fillet of beef over with a table-spoonful of vinegar, sprinkle pepper and salt on it, and hang it in a cool, airy place. Breakfast. Tinned Prawns. Boiled Ham. Breakfast Polls. Dry Toast. Brown and White Bread and Butter. Mustard and Cress. Biscuits and Milk. October 8th. Luncheon. Mutton Croquettes. Stuffed Tomatoes. Eice and Cheese. Dinner. Gurnet Stuffed and Baked. Fillet of Beef. Horse-radish Sauce. Yorkshire Pudding. Potatoes. Vegetable Marrow. Eice Mould. Cheese. Marketing. For the Day.— Two or more Gurnets (February 17th). Gurnets are at their best in October; half a dozen ripe Tomatoes; Potatoes; Vegetable Marrow; a young root of Horse-radish. For To-morrow.— A tin of Sardines (January 12th) ; a pound of Blackberries or Damsons for fruit juice. Breakfast. — Tinned Prawns (February 7th) ; Ham boiled yesterday (Note 4, May 27th) ; Rolls (September 4th) ; Biscuits and Milk (June 14th). Luncheon.— Mutton Croquettes (Bissoles, January 6th); Stuffed Tomatoes (J uly 23rd) ; Bice and Cheese (February 18th).