A year's cookery

mould, and a gallipot may be placed in the centre to keep it hollow, Then when the jelly is turned out various savoury preparations may be put in the middle, and very pretty dishes will be produced. If the jelly is to be made of Calf’s Foot Stock, proceed as follows: — Make the stock the day before the jelly is to be made. Wash two calf’s feet and cut each into four pieces. Put these in a stewpan with cold water to cover them, and let them boil (this is to blanch them). Take out the feet and wash them again in cold water. Pour away the water they were boiled in before, rinse out the pan, and put the pieces into it again with five pints of fresh cold water. Let this boil, skim it occasionally (if it is not well skimmed the jelly will not be clear), draw the pan back, and simmer the liquid gently for five hours. When it is reduced to one quart put a hair sieve over a basin and strain the stock. Put it aside and let it get quite cold. JSText day skim the fat off the top with an iron spoon that has been dipped in hot water, and dab the stock with a cloth that has been dipped in hot water. Put it into the pan free from sediment, and clarify it according to the method adopted for gelatine jelly, remem¬ bering that the ingredients mentioned there are intended for a pint of liquid, and here is a quart of stock. Calf’s-foot jelly is of course very much more nourishing than jelly made of gelatine. The moulds for jelly should be rinsed first in hot and afterwards in cold water. 4. Make a little mayonnaise (August 30th) for the celery salad to¬ morrow evening. Sunday, November 15th. Breakfast. Dinner. Tea. Supper. Savoury Eggs. Rolled Tongue. Scones. Dry Toast. Brown and White Bread and Butter. Bread and Milk. Boiled Brill. Dutch Sauce. Roast Leg of Mut¬ ton. Potato Snow. Brussels Sprouts Liche Creme Cheese. Brown and White Bread and Butter. Scones. Damson Jam. Soda Cake. Cold Mutton. Celery Salad. Wine Jelly. Cheese. Breakfast. — Savoury Eggs (January 1st) ; Boiled Tongue (July 27th) ; Scones (August 26th) ; Bread and Milk (January 25th). Dinner. — Boiled Brill (January 9th) ; Dutch Sauce (May 14th) ; Roast Leg of Mutton (March 4th) ; Potato Snow (April 7th) ; Brussels Sprouts (June 4th); Leche Creme (May 7th); Cheese (June 8th). Tea.— Scones (May 23rd), Soda Cake (August 14th), made on Friday. Supper. — Celery Salad. — Be sure that the celery is perfectly dry ( see Salad, March 13th). Cut the white stalks into one-inch lengths, toss them lightly in a little mayonnaise sauce (August 30th), and pour mayonnaise on the surface. Garnish with boiled beet-root, and the t white of three hard-boiled eggs cut into rings ; rub the yolks of the eggs through a wire sieve upon the surface of the salad, and sprinkle a little chopped parsley on the top. Celery salad is very good with thin slices of German sausage or pink ham put round it. Jelly made yesterday. _ Things that must not be Forgotten. 1. Turn and rub the mutton in the pickle. 2. Rub the pig’s cheek and the feet, and turn them over in the brine. 3. If any cold fish is left, preserve it. It can be scalloped for breakfast to-morrow. 4. Put a cupful of hominy to soak all night in cold water . 5. The outer sticks of celery left from the salad can be left for celery soup on Tuesday. November 18th, xj*a Scalloped Fish.