A year's cookery

2. If any pease pudding were left, it can be used for making pea soup to-morrow instead of boiling fresh peas. If there is no peas pudding, potato puree (January 26th) can be made instead. 3. Pastry is to be made to-dajb Apple and Quince pies (August 7th) ; Jam Turnovers (September 25th) ; also Sally Lunns (June 4th) ; and Seed Cake (August 14th). 4. If the boiled ham is nearly finished, cut all the meat from the bone, mince it finely, and put it between two dishes in a cool place. December 5th. Breakfast. Luncheon . Dinner. Fried Whiting. Cold Pork. Pea Soup. Ham Toast. Brawn Sauce. Loin of Mutton Boned and Sally Lunns. Baked Potatoes. Rolled. Dry Toast. Savoury Rice. Potatoes. Brown and White Bread Stewed Endive. and Butter. Wyvern Pudding. Marmalade. Corn-flour Milk. Cheese. Marketing. For the Day.— Loin of Mutton ordered yesterday ; Potatoes ; two heads of Endive. For To-morrow*— A couple of fine Ducks (July 17th) ; Cod’s Head and Shoulders weighing about six pounds (January 1st and 6th ; see also Note 4, October 16th) ; a dozen fresh Oysters, or a tin of preserved Oysters ; eight Oranges ; Onions ; Sage-leaves ; Apples ; Potatoes ; Brussels Sprouts ; Chestnuts ; Celery ; a tin of Potted Pheasant ; a quarter of a pound of Bacon in rashers ; a neck of Mutton ; two pounds of firm Kidney Suet for the Plum Pudding and Mincemeat to be made on Wednesday. Breakfast. — Fried Whiting (January 17th) ; Ham Toast, made of the remnants of dressed ham (March 28th) ; Sally Lunns (June 4th) ; Corn-flour Milk (June 19th). Luncheon. — Pork served (December 4th); Brawn Sauce (January 15th) ; Baked Potatoes (May 4th) ; Savoury Bice (June 17th). Dinner. — Pea Soup {see Lentil Soup, April 1st) ; Loin of Mutton boned and rolled (April 22nd) ; Potatoes (May 6th). Stewed Endive. — Pick away the outer leaves, and wash the endive well. Put it into boiling water, and boil it like cabbage ( J une 4th) for a quarter of an hour, or till it is tender. Press the water from it, chop it finely, and salt it. Melt an ounce of butter in a stewpan, mix an ounce of flour smoothly with it, and add the chopped endive. Stir and toss it well over the fire, and add gradually a gill of cream, or broth if liked, and keep stirring it till the sauce is incorporated with the endive. Sprinkle a little white sugar on it, add a little butter at the last moment, and serve. Endive has a peculiar taste which is not liked by every one. Wyvern Puddings (May 9th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Glaze the beef boiled yesterday (March 21st). 2. Pluck the ducks to be ready for cooking to-morrow. 3. Put a large cupful of hominy to soak all night in cold water. 4. Hang the neck of mutton in a cool larder till Monday. 5. Make a little custard for supper to-morrow (August 10th). 6. Cleanse and scald the ducks’ giblets. Gravy can be made of them to-morrow. 7. Make orange cream with orange garnish for supper to-morrow evening (December 6th). 8. Clear the suet from skin and fibre and chop it till it looks like fine oatmeal. Put it into a jar, cover with flour and leave it in a cool larder. To chop suet, see Sea Pie (March 14tli). Sunday, December 6th. Breakfast. Dinner. Tea. Supper. Toasted Bacon. Cod’s Head and Brown and White Pressed Beef. Potted Pheasant. Shoulders. Bread and Butter. Celery Salad. ,