A year's cookery

5. Buy three or four pounds of fresh pork (January 6th) ; the spring or belly piece, or the hand, will be most suitable for the pur¬ pose. Make a brine by dissolving a pound of salt and half an ounce of salt prunella, pounded, in a gallon of water. Let this boil for one minute, and when cold put in the pork. It can be taken out and boiled m four days if liked, or if preferred it can remain in the pickle for ten days, then be hung up to dry. The brine can be used again and again if it is boiled occasionally. When a scum is seen on the top, it is getting weak, and should be boiled with a little more salt. Pork is very good boiled from the pickle. To boil it, see April 25th. 6. Preserve any fish that may be left. It can be warmed for breakfast. 7. Make custard blancmange for dinner to-morrow (August 4th). Sunday, October 18th. Breakfast. Scalloped Cod. Boiled Ham. Vienna Bread. Dry Toast. Brown and White Bread and Butter. Mustard and Cress. Bread and Milk. Dinner. Sole a la Horly. Tomato Sauce. Roast Fowls. Bacon Rolls. Brown Gravy. Bread Sauce. Browned Potatoes. Stewed Celery. Custard Blancmange. Lemon Syrup. Cheese. Tea. Brown and White Bread and Butter. Greengage Joan. Hominy Cake. Supper. Cold Beef. Salad. Apple and Quince Pie. Breakfast. — Scalloped Cod (January 7th) ; Ham boiled the day .301 before yesterday (Note 4, May 27tli) ; Vienna Bread (August 26th) ; Bread and Milk (January 25tli). Dinner. — Sole a la Horly. — Fish, fowl, and the whiter sorts ot game are excellent dressed a la Horly. When once the process is understood, it is not very difficult, and it possesses this advantage ; one sole dressed thus will go as far as a pair of soles dressed in the ordinary way. Fillet the sole, and divide the fillets into fingers about an inch wide. _ Squeeze the juice of a large fresh lemon into a plate, and put with it a bunch of parsley and a slice of onion, both chopped small, and a little pepper and salt. Lay the pieces of fish in this, and let them lie for a couple of hours ; turn them about two or three times in the marinade. Drain them, and dry them well by rolling them in a cloth. Have ready a little frying-batter (July 29th); this will be better if it is made two or three hours before it is wanted. Half fill a stewpan with clarified dripping (February 19tli). Put it on the fire, and let it remain till it is so hot that it is quite still, and a blue smoke rises from it. Take the pieces of sole one at a time, dip them into the batter, take them out with a table-spoon, and turn the fish with as much batter as can be held in a spoon into the boiling fat. Let it remain for less than a minute, till it is a light golden brown colour. Have close at hand a dish covered with blotting-paper or kitchenpaper, put the fish fried in batter on this to free it from grease, take out any little pieces of batter that may remain with a skimmer, and finish all the pieces of fish in the same way. Pile on a dish, cover with a napkin, and garnish with fried parsley. Tomato Sauce (July 15th) is the proper accompaniment to this dish, but it may be well dispensed with. Boast Fowls (June 30th). Brown Gravy made from Giblets. — Clean the giblets thoroughly (February 1st).