Luncheon. — Cow Heel with Parsley Sauce (February 20th) ; Apples and Tapioca (February 18th). Dinner. — Cr4cy Soup (January 5th) ; Beef served December 9th ; Potato Salad (April 12th) ; Mutton Chops, stewed in their own gravy (May 29th); Haricot Beans (June 20th). Red Rice ( Rothe GrUtze. — A Danish dish. This may be made either with the juice of fresh fruit or with dissolved red currant jelly, or raspberry jam. It is best when fresh raspberries are used for it. Take a pint and a half of red currants and half a pound of raspberries with a quart of water. Stew the currants gently till the juice flows freely, add the raspberries just before the currants are ready. Strain the juice measured, sweeten it to taste, and add corn-flour or ground rice in the same quantity as for a Blancmange (June 15th), or a Mould (August 7th). Pour the preparation into a damp mould. When cold, turn it upon a glass dish and serve cream with it, if permitted. To make red rice with jam, stew the contents of a pound jar of raspberry jam with enough water to fill a quart mould. Strain the juice, sweeten it, put a few drops of lemon juice with it, add cochineal to colour it, and proceed as before. Cheese (J une 8th). Things that must not be Forgotten. 1. Turn and rub the pork in the pickle. 2. Make a blancmange for dinner to-morrow. ( See the recipe December 11th.) 3. Soak a cupful of lentils all night in cold water. December I it h. Breakfast. Dried Haddock. Boiled Ham. Hot Buttered Toast. Dry Toast. Brown and White Bread and Butter. Watercress. Milk Toast. Luncheon. Sheep’s Head. Baked Batter Pudding. Dinner. Fillets of Sole Sautes. German Pork. Baked Potatoes. Lentils. Blancmange. Cheese. Marketing. For the 3Day.— A Sheep’s Head ; a pair of thick Soles (January 3rd) ; Potatoes ; Red Cabbage; German Yeast; Bottled Cherries. Order Cream if allowed (see December 12th). . For To-morrow.— Sardines (January 12th) ; half a pound of Macaroni. Breakfast. — Dried Haddock (January 27th) ; Ham boiled (De¬ cember 9th) ; Milk Toast (June 17tli). Luncheon. — Sheep’s Head (January 31st) ; Baked Batter Pud¬ ding (February 5th). A YEAR'S COOKERY. 421 Dinner. — Sole, Fillets of, Santas (January 4th); Pork, German way of cooking (April 18th) ; Baked Potatoes (May 4th) ; Lentils (March 2nd). Blancmange. — Soak an ounce of gelatine for an hour in a quarter of a pint of milk. Blanch ten bitter almonds and six sweet ones. Put these, with three inches of lemon rind, into a pint and a quarter of milk for a couple of hours, then pour the milk into a stewpan and add a little loaf sugar✪ Blancmange. Boil the milk,* pour it upon the soaked gelatine, and strain the mixture into a jug. Let it stand, stirring it occasionally till cold. Pour the blancmange into a damp mould carefully, so as to keep back any sediment there may be, and let it stand till set. If cream, or half cream and half milk, be per¬ mitted, the blancmange will be much improved; Cheese (June 8th). Things that must not be Forgotten. 1. Pastry is to be made to-day (April 17th) ; open jam tart and cherry pie made of bottled fruit (August 7th) ; Scones (August 26th) ; Gateau Turc (November 20th), 2. Partially prepare the rice milk for breakfast {see Note 3, June 17th). 3. Cut all that remains from the ham bone. Ham toast, and ham and macaroni mould may be made of it to-morrow. December 12th. Breakfast. Sardines.

AI-modernized reading of the original text

Luncheon. — Cow Heel with Parsley Sauce (February 20th) ; Apples and Tapioca (February 18th). Dinner. — Crazy Soup (January 5th) ; Beef served December 9th ; Potato Salad (April 12th) ; Mutton Chops, stewed in their own gravy (May 29th); Haricot Beans (June 20th). Red Rice ( Rothe Grütze. — A Danish dish. This may be made either with the juice of fresh fruit or with dissolved red currant jelly, or raspberry jam. It is best when fresh raspberries are used for it. Take a pint and a half of red currants and half a pound of raspberries with a quart of water. Stew the currants gently till the juice flows freely, add the raspberries just before the currants are ready. Strain the juice measured, sweeten it to taste, and add corn-flour or ground rice in the same quantity as for a Blancmange (June 15th), or a Mould (August 7th). Pour the preparation into a damp mould. When cold, turn it upon a glass dish and serve cream with it, if permitted. To make red rice with jam, stew the contents of a pound jar of raspberry jam with enough water to fill a quart mould. Strain the juice, sweeten it, put a few drops of lemon juice with it, add cochineal to colour it, and proceed as before. Cheese (J une 8th). Things that must not be Forgotten. 1. Turn and rub the pork in the pickle. 2. Make a blancmange for dinner to-morrow. ( See the recipe December 11th.) 3. Soak a cupful of lentils all night in cold water. December I it h. Breakfast. Dried Haddock. Boiled Ham. Hot Buttered Toast. Dry Toast. Brown and White Bread and Butter. Watercress. Milk Toast. Luncheon. Sheep’s Head. Baked Batter Pudding. Dinner. Fillets of Sole Sautes. German Pork. Baked Potatoes. Lentils. Blancmange. Cheese. Marketing. For the Day.— A Sheep’s Head ; a pair of thick Soles (January 3rd) ; Potatoes ; Red Cabbage; German Yeast; Bottled Cherries. Order Cream if allowed (see December 12th). . For To-morrow.— Sardines (January 12th) ; half a pound of Macaroni. Breakfast. — Dried Haddock (January 27th) ; Ham boiled (De¬ cember 9th) ; Milk Toast (June 17tli). Luncheon. — Sheep’s Head (January 31st) ; Baked Batter Pud¬ ding (February 5th). Dinner. — Sole, Fillets of, Santas (January 4th); Pork, German way of cooking (April 18th) ; Baked Potatoes (May 4th) ; Lentils (March 2nd). Blancmange. — Soak an ounce of gelatine for an hour in a quarter of a pint of milk. Blanch ten bitter almonds and six sweet ones. Put these, with three inches of lemon rind, into a pint and a quarter of milk for a couple of hours, then pour the milk into a stewpan and add a little loaf sugar. Boil the milk, pour it upon the soaked gelatine, and strain the mixture into a jug. Let it stand, stirring it occasionally till cold. Pour the blancmange into a damp mould carefully, so as to keep back any sediment there may be, and let it stand till set. If cream, or half cream and half milk, be per¬ mitted, the blancmange will be much improved; Cheese (June 8th). Things that must not be Forgotten. 1. Pastry is to be made to-day (April 17th) ; open jam tart and cherry pie made of bottled fruit (August 7th) ; Scones (August 26th) ; Gateau Turc (November 20th), 2. Partially prepare the rice milk for breakfast {see Note 3, June 17th). 3. Cut all that remains from the ham bone. Ham toast, and ham and macaroni mould may be made of it to-morrow. December 12th. Breakfast. Sardines.

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