Dinneb. — Celery Soup (December 3rd). Pork Chops , Broiled or Fried. — Trim the chops neatly, and cut away part of the fat. Grease the gridiron, and make it hot ; lay the chops on it, at a good height over a clear fire, and turn them every two minutes till they are done. They will take about twenty-five minutes, as they must be done through. Season them with pepper and salt, and if liked, add a little powdered sage or tarragon✪ Pork Chops with Tomato Sauce. If liked, the chops can be fried instead of being broiled ; they should then be put into a frying-pan with some good dripping made hot, fried gently, and turned occasionally, until done enough ; they would be ready in about half an hour. Tomato Sauce (July 15th) ; Apple Sauce (September 29tli) ; Brown Gravy (September 29th); and Piquante Sauce (May 5th), are all suitable accompaniments to broiled pork chops. Potatoes, Browned (October 18th); Stewed Red Cabbage (October 23rd); Rothe Griitze or Red Rice (December 8th) ; Cheese (June 8th). 396 A YEAR'S COOKERY. Things that must not bo Forgotten, 1. Turn and rub the mutton in the pickle. 2. Turn the pig’s feet and head in the brine. 3. Put the fresh pork into the brine from which the hand of pork was taken last Tuesday. 4. Pluck the fowls and hang them in a cool larder ; dry thet feathers (Note, February 28th). 5. Turn and rub the beef in the brine. November 18th. Breakfast. Luncheon. Dinner. Pried Ham. Australian Meat, Cold. Fried Whiting. Fried Eggs. Pickles. Boiled Fowl with Maitre Hot Buttered Toast. Baked Potatoes, d’Hotel Sauce. Dry Toast. Stewed Cheese. Bacon Rolls. Brown and White Bread Potato Snow. and Butter. Broccoli. Honey. Treacle Pudding. Milk Porridge. Cheese. Marketing. For the Day.— A four -pound tin of Australian Meat ; Fresh Whiting (January v 17th) to be sent home ready for frying ; a quarter of a pound of Bacon in rashers ; a quarter of a pound of Suet ; Potatoes ; Broccoli ; Parsley. For To-morrow.— A Dried Haddock; three pounds of Jerusalem Artichokes 8 ; for Soup ; Watercress. Breakfast. — Fried Ham (March 5th) : for this a slice is to be 3! taken from the middle of the sugar-cured ham; Fried Eggs (March 5th) ; Milk Porridge (June 13th). Luncheon. — Australian Meat (February 4th) ; Baked Potatoes (May 4th) ; Stewed Cheese (May 5th). Dinner. — Fried Whiting (January 17th); Boiled Fowls with Maitre di Hotel Sauce. — Boil the fowls according to the method recom¬ mended (September 6th). Make some Maitre d’Hotel Sauce (May 6th), pour half of it over the breast of the bird✪ Boiled Fowls with Maitre d'Hotel Sauce, and send the re¬ mainder to table in a tureen. Garnish the dish with bacon rolls (July 19th) and branches of boiled broccoli (April 25th). Celery Sauce (December 12tli) ; Oyster Sauce (October 16th) or Egg Sauce (April 10th), may, if preferred, be substituted for the Maitre d: Hotel Sauce in this recipe. Potato Snow (April 7th) ; Treacle Pudding (March 28th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Turn and rub the mutton in the pickle. 2. Turn the feet and the head in the brine. 3. It is not likely that the Australian meat will be finished at A YEAR'S COOKERY. 397 luncheon to-day. Put all that remains on a clean dish in a cool larder. 4. Turn and rub the beef in the brine. 5. Partially prepare the rice-milk (Note 3, June 17th). 6. Preserve the liquor in which the fowls were boiled. November 19th. Breakfast. Dried Haddock.

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Dinneb. — Celery Soup (December 3rd). Pork Chops , Broiled or Fried. — Trim the chops neatly, and cut away part of the fat. Grease the gridiron, and make it hot ; lay the chops on it, at a good height over a clear fire, and turn them every two minutes till they are done. They will take about twenty-five minutes, as they must be done through. Season them with pepper and salt, and if liked, add a little powdered sage or tarragon. If liked, the chops can be fried instead of being broiled ; they should then be put into a frying-pan with some good dripping made hot, fried gently, and turned occasionally, until done enough ; they would be ready in about half an hour. Tomato Sauce (July 15th) ; Apple Sauce (September 29tli) ; Brown Gravy (September 29th); and Piquante Sauce (May 5th), are all suitable accompaniments to broiled pork chops. Potatoes, Browned (October 18th); Stewed Red Cabbage (October 23rd); Rothe Griitze or Red Rice (December 8th) ; Cheese (June 8th). 396 A YEAR'S COOKERY. Things that must not bo Forgotten, 1. Turn and rub the mutton in the pickle. 2. Turn the pig’s feet and head in the brine. 3. Put the fresh pork into the brine from which the hand of pork was taken last Tuesday. 4. Pluck the fowls and hang them in a cool larder ; dry thet feathers (Note, February 28th). 5. Turn and rub the beef in the brine. November 18th. Breakfast. Luncheon. Dinner. Pried Ham. Australian Meat, Cold. Fried Whiting. Fried Eggs. Pickles. Boiled Fowl with Maitre Hot Buttered Toast. Baked Potatoes, d’Hotel Sauce. Dry Toast. Stewed Cheese. Bacon Rolls. Brown and White Bread Potato Snow. and Butter. Broccoli. Honey. Treacle Pudding. Milk Porridge. Cheese. Marketing. For the Day.— A four -pound tin of Australian Meat ; Fresh Whiting (January v 17th) to be sent home ready for frying ; a quarter of a pound of Bacon in rashers ; a quarter of a pound of Suet ; Potatoes ; Broccoli ; Parsley. For To-morrow.— A Dried Haddock; three pounds of Jerusalem Artichokes 8 ; for Soup ; Watercress. Breakfast. — Fried Ham (March 5th) : for this a slice is to be 3! taken from the middle of the sugar-cured ham; Fried Eggs (March 5th) ; Milk Porridge (June 13th). Luncheon. — Australian Meat (February 4th) ; Baked Potatoes (May 4th) ; Stewed Cheese (May 5th). Dinner. — Fried Whiting (January 17th); Boiled Fowls with Maitre di Hotel Sauce. — Boil the fowls according to the method recom¬ mended (September 6th). Make some Maitre d’Hotel Sauce (May 6th), pour half of it over the breast of the bird, and send the re¬ mainder to table in a tureen. Garnish the dish with bacon rolls (July 19th) and branches of boiled broccoli (April 25th). Celery Sauce (December 12tli) ; Oyster Sauce (October 16th) or Egg Sauce (April 10th), may, if preferred, be substituted for the Maitre d: Hotel Sauce in this recipe. Potato Snow (April 7th) ; Treacle Pudding (March 28th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Turn and rub the mutton in the pickle. 2. Turn the feet and the head in the brine. 3. It is not likely that the Australian meat will be finished at A YEAR'S COOKERY. 397 luncheon to-day. Put all that remains on a clean dish in a cool larder. 4. Turn and rub the beef in the brine. 5. Partially prepare the rice-milk (Note 3, June 17th). 6. Preserve the liquor in which the fowls were boiled. November 19th. Breakfast. Dried Haddock.

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