A year's cookery

Stir them occasionally and stew gently till the apples have fallen, then turn all into a jelly-bag and strain away the juice, but do not squeeze or press the pulp. Measure the liquid and allow a pound of sugar to a pint of juice. Put both juice and sugar back into the pre¬ serving pan, and if liked, add one or two cloves tied in muslin, or two or three inches of lemon-rind. Boil gently and skim carefully for about half an hour, or till a little of the jelly put upon a plate will set. Pour it while hot into jars, and when cold and stiff cover down in the usual way. If yellow jelly is wanted a pinch of- saffron tied in muslin should be boiled with the juice. To make apple jam , weigh the apple pulp after the juice has been drawn from it. Bub it through a hair-sieve, and allow one pound of sugar to one pint of pulp, and the grated rind of a lemon to three pints of pulp. Boil all gently together till the jam will set when a little is put on a plate. Applejam is sometimes flavoured with vanilla instead of lemon. DISHES FOR INVALIDS. MEATS. Mutton Chop or Rump Steak Steived. — Trim away nearly all the fat, and put the chop in a jar that has a closely-fitting cover. Place this in a saucepan of water and keep the water simmering round it till the meat is tender. It will take about an hour and a half. For another method see May 29th. Minced Meat — Raw mutton, beef, poultry, and game can all be minced. Cut away all the fat, and skin, and sinew, and mince the flesh finely. Sprinkle a little salt upon it, put it into a delicately clean saucepan, and heat it very slowly by the side of the fire. When hot through it is done enough. It must on no account boil or it will be hard. Cooked meat should never be warmed up for invalids. Raw rump steak scraped to pulp is often ordered for weakness. Poultry and Game of all kinds, when ordered for invalids, should be cooked and served in the usual way. Fish should, as a rule, be plainly boiled and served with plain melted butter. December 1st, Breakfast. Luncheon. Dinner. Bloaters. Potted Beef. Hot Buttered Toast. Dry Toast. Brown and White Bread find Butter. Water Cress. Fried Hominy. Scotch Collops. Rice with Apples and Beet¬ root. • Fried Whiting. Lentils and Sausages. Potatoes. Golden Pudding. Cheese. Marketing. For the Day,— A pound and a half of Buttock Steak (January 1st); Fresh Whiting (January 17th) ; three pounds of best Pork Sausages, or fresh Pork to make the same (March 18th) ; six ounces of Suet ; Apples ; Beetroot J Potatoes. For To-morrow.— A pint of freshly-boiled shrimps. 40S Breakfast. — Bloaters on Toast (March 24th) ; Potted Beef (January 23rd) ; Fried Hominy (February 12th). Luncheon. — Scotch Collops (January 9tli) ; Eice with Apples and Beetroot (January 28th). Dinner. — Fried Whiting (January 17th); Lentils and Sausages (April 4th) ; Potatoes (May 12tli) ; Golden Pudding (May 4th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Turn and rub the beef in the brine. 2. Turn the pork over and rub it in the liquor that is around it. 3. Pot the shrimps for breakfast to-morrow (November 12th). 4 Partially prepare the rice milk (Note 3, June 17th). December 2nd. Breakfast. Luncheon. Dinner. Potted Shrimps. Stewed Giblets, Eggs on the Dish. Cake Pudding. Hot Buttered Toast. Dry Toast.