A year's cookery

Dinner. — Sole k la Hcrly (October 18tli). Pork , cooked in the French ivay. — Take the loin of pork out of the marinade in which it has been lying since November 6th. Put it to the fire and roast it well, basting it frequently, and during the last half-hour with the oil in which it was marinaded. Serve it on a hot dish with brown gravy round it, and with a sauce made as follows in a tureen : — Chop small an apple and a moderate-sized onion ; fry them in butter till they are tender, then crush them to pulp, mix a tea-cupful of stock with them, and add a little salt and cayenne, a spoonful of mustard, a spoonful of sugar, and the juice of a lemon. Stir the sauce over the fire till it boils, add a spoonful of cognac if liked, and serve. Potato Mould (October 23rd). Chestnuts and Brussels Sprouts. — Peel the outer skin from the chestnuts, put them into boiling water for a few? minutes, throw them into cold water, and remove the second skin. Wipe them dry, put them into a saucepan, pour over them good stock to cover them, and stew them gently till they are tender without being at all broken. The time they will take will vary from twenty minutes to three-quarters of an hour, according to their quality. A bay-leaf, two or three strips of bacon-rind, and an inch of lemon-rind, with pepper and salt, should be added to the gravy in which they are stewed. Take out the chestnuts, strain the gravy, and thicken it with brown thickening or corn-flour (January 6th). It ought to be like very thick cream. Free it from fat, and add a few drops of browning (January 2nd) if necessary. Have some Brussels Sprouts boiled separately in the usual way (June 4th); drain them well, put them and the boiled chestnuts into the sauce, heat gently, and serve together in a hot vegetable tureen. This dish is seldom seen, though it is exceedingly popular with all who have tried it. Chocolate Pudding (July 24th) ; Custard (August 10th) ; Cheese (June 8th). Tea.. — Teacakes (February 14th); Light Buns (August 14th). Supper. — Lemon Cheesecakes (August 18th); Jam Tarts (August 7tli) ; Ground Bice Mould (August 7th). Things that must not be Forgotten. 1. The fat in which the sole is fried must be so hot that it is still when the fish is put into it. 2. Put the pork on a clean dish as soon as it leaves the table. 3. Turn the ox-tongue in the pickle. November 9th. Breakfast. Luncheon. Dinner. Prawns. Minced Pork. Mullagatawny Soup. Boiled Eggs. Savoury Rice, Boiled Neck of Mutton. Teacakes. Maitre d’Hotel Sauce. Dry Toast. Mashed Potato^. Brown and White Bread Carrots. and Butter. Turnips. Marmalade. Boiled Batter Pudding. Biscuits and Milk. Cheese. Marketing. For tlie Day.— A well-hung good-sized Neck of Mutton, not too fat (February 5th) ; Potatoes ; Carrots ; Turnips ; Parsley. For To-morrow.— Bloaters. Allow one for each person. Breakfast. — Prawns (February 7th); Boiled Eggs (January 5th); Teacakes (February 14th) ; Biscuits and Milk (June 14th). Luncheon. — Minced Pork (April 20th) ; Savoury Bice (June 17 th). Dinner. — Mullagatawny Soup (January 16th); Boiled Neck of Mutton (February 23rd) — the best end only to be used ; Maitre d’Hotel Sauce (May 6th) ; Mashed Potatoes (May 12th) ; Carrots (July 6tli) ; Turnips (September 30th) ; Boiled Batter Pudding (May 18th) ; Cheese (June 8tli). _ Things that must not be Forgotten.