A year's cookery

For To-morrow.— Whiting for Breakfast. The fish must be perfectly fresh, and must be put into a cool larder till wanted. Order four or five pounds of the Loin of Mutton. The butcher should be asked to bone the joint. Breakfast. — Ham boiled December 2nd ; Eggs in Brown Butter (January 6th) ; Bread and Milk (January 25th). Luncheon. — Boiled Tripe. — Put the dressed tripe into a stewpan with boiled water to cover it, and bring the water to a boil ; this is done to blanch it. Take it up, scrape it well to cleanse it, and cut it into neat pieces. Put it back into the saucepan with a pint and a half of milk, and six good-sized onions cut into quarters. Let the milk boil, then draw the saucepan back, and let its contents simmer for fully two hours, or till the tripe is quite tender when probed with a fork. Take up the tripe and the onions. Mix a table-spoonful of flour to a smooth paste with cold water. Stir this into the milk till it thickens. Chop the onions, mix them with the sauce, and return the tripe to it also for a minute to get hot. Put the tripe on a hot dish, pour the sauce over, and serve. If sufficient cold meat were left from yesterday Beef with Acid Sauce might be served instead of the tripe. For this, cut the cold beef into neat slices, and put them between two dishes till wanted. Supposing there is a pound of meat, peel and chop small two goodsized onions ; fry them in a little dripping, dredge a table-spoonful of flour upon them, and pour on half a pint of stock, and a table¬ spoonful of vinegar. Add salt and pepper, a lump of sugar, and a spoonful of mixed mustard. Simmer the sauce till it is smooth and thick. Twenty minutes before the dish is to be served put in the pieces of beef, and let them get hot through, but the sauce must on no account boil after they are put in. If one or two champignons can be stewed with the sauce, so much the better. Normandy Pippins (August 16th). Dinner. — Brown Soup {see Crouifte au Pot, May 25th). Boiled Leg of Pork. — Put the pork on the fire in lukewarm water, bring it to the boil, let it boil for five minutes, then draw it back and simmer very gently for twenty minutes per lb. and twenty minutes over. If liked, instead of cabbage, carrots, turnips, or parsnips may be served with the pork. Some people like to have the vegetables boiled in the liquor with the pork. If not too salt the liquor can be used for making pea soup, or lentil soup ; but it is scarcely suitable for any other kind of soup. Pease Pudding is an acceptable accompaniment to this dish. For this drain the peas that were soaked overnight, tie them loosely in a cloth, put them in cold water over the fire, and boil them for fully two hours, or till tender. Hub them through a sieve, mix with them a knob of butter or dripping, a teaspoonful of sugar, pepper and salt, and a well-beaten egg. Tie the pudding tightly in a floured cloth, plunge it into boiling water, and boil quickly for an hour. Pease Pudding is very good with boiled beef. Potatoes (April 7th) ; Cabbage (June 4th) ; Newmarket Pudding (June 2nd) ; Cheese (June 8th). _ _ _ Things that must not be Forgotten. 1. Boil the beef that has been in pickle, and press it between two dishes (February 23rd).