A year's cookery

Breakfast. — Buttered Eggs. — Allow one fresh egg for each person, with an egg over, and one ounce of butter to two eggs. Break the eggs into a bowl and beat them till they are light and frothy ; put the quantity of butter to be used into a separate basin, place this over boiling water, and stir it till it is melted ; put both butter and eggs into an enamelled saucepan, and keep stirring them one way over a gentle fire till they are hot through without being allowed to boil. Once or twice during the process turn them into the basin and back again, in order to mix them thoroughly and to ensure their being slowly cooked. Have ready two or three slices of hot buttered toast, a slice for each person. As soon as the eggs are hot turn them upon the toast, sprinkle a little chopped parsley over the top, and serve. If the eggs are not taken from the fire the moment they are lightly set they will be hard and leathery, even if they do not curdle. Brawn (March 2nd); Brawn Sauce (January 15th); Milk Toast (June 17th). Luncheon— Salad (March 13th); Cranberry Tart (August 7th). Dinner. — Mulligatawney Soup. — Scrape, cut into pieces, and fry in a little fat, one turnip, two good-sized onions, and four sharp apples. Stir them with a wooden spoon for a minute, then add the white part only of two leeks cut up small, a moderate-sized carrot, a bunch of parsley, a bay leaf, a sprig of thyme, and another of sweet marjoram. Let the vegetables fry together for three or four minutes, then pour over them a pint of the stock boiled up yesterday, and simmer till they are tender. Mix with them thoroughly two tablespoonfuls of flour and about a dessert-spoonful of curry powder ; more if the soup is liked very hot. Pour in another quart of stock, remove the scum as it rises, and simmer the soup for about half an hour; strain it, and rub the vegetables patiently through a sieve ; return the pulp to the liquid, add a little sugar browning and salt, if required, boil for ten minutes, and serve. If any cold lean meat is left, cut it into neat pieces, add these to the soup, and simmer till they are hot through, but they must not boil. A little rice boiled as for curry should be sent to table with this soup on a separate dish (see July 21st) ; Haricot Mutton (April 13th) ; Potatoes (May 12th) ; Haricot Beans (June 20th) ; Roly-poly Pudding (August 18th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Pastry and buns are to be made to-day (April 17th). A cran¬ berry tart for to-day, an apple tart, baked custard tart (to make this, see January 19th), Vienna bread (August 26tli) ; and rice cake (August 2nd). 2. Turn the silverside of beef in the brine, and turn and rub the pig’s cheeks. January 17th. Breakfast. Luncheon. Dinner. Kippered Salmon. Liver and Bacon. Corned Beef. Bice Snowball. Vienna Bread. Hot Buttered Toast. Dry Toast. Brown and White Bread and Butter. Bread and Milk. Fried Whiting. Shrimp or Anchovy Sauce. Roast Shoulder of Mutton. Boiled Onions. Potatoes. Savoy. Hayrick Puddings. Cheese. Marketing.