L Carefully preserve the stock in which the mutton was boiled. 2. Turn and rub the pig’s cheek. 3. Boil the salted flank of beef according to the directions given in Note 2, February 23rd, and put it under a weight. 4. Put a cupful of hominy to soak all night in cold water. January 27th. Breakfast. | Luncheon. Dried Haddock. j Macaroni and Bacon. Buttered Eggs. i Cornish Pasties. Hot Toast. Dry Toast. Brown and White Bread and Butter. Boiled Hominy. Dinner. Six or eight Oysters for each person. Brown Bread, and Butter, with cut Lemon. Curried Mutton. Boiled Bice. Potatoes. Brussels Sprouts. Lemon Pudding. Cheese. Marketing. For tlie 'Day. —Fresh Oysters. If natives may not be afforded, American or Portuguese oysters may he procured. The thin end of the Flank of Beef, not too fat, and weighing about ten pounds ; Potatoes, Brussels Sprouts ; six ounces of beef Suet. For To-morrow.— Three pounds of the muscle of the leg of Beef. As the muscle which lies nearest the hoof is the portion required, it should be cutout whole, and will probably weigh from, two to three pounds. Half a pound of bacon iu rashers. Breakfast. — Dried Haddock. — Either wash, the haddock quickly and dry it, or mb it well with a clean soft cloth. It is necessary to do this because a haddock is touched by a good many lingers — some of them perhaps not very clean ones — before it is sent home to the customer. Gradually heat it through by laying it upon a gridiron over a slow clear fire. If preferred, toast it before the tire instead of broiling it. When done enough, put it skin downwards upon a dish, and rub a little fresh butter over it just before sending it to table. Another way of preparing dried haddock is to lay it in a pie-dish that has been made hot by being rinsed with boiling water, pour more A YEAR'S COOKERY . 49 boiling water upon it to cover it, lay a plate on the clisli to keep in the steam, and let it remain for five or ten minutes, according to the size. When hot through it should be drained, laid on a dish, peppered, rubbed over with fresh butter, and served. If liked, a bay leaf, a little parsley, and a small sprig of thyme✪ Dried Haddock may be put into the water with it. When a haddock is prepared in this way care must be taken not to let it lie in the water too long, or it will acquire a sodden taste. Buttered Eggs (January 16th); Boiled Hominy (February 11th). Luncheon. — Macaroni and Bacon. — Take the remains of the pig’s cheek. It is probable that there will be a portion which is scarcely fit to send to table. About two ounces of this may be taken for the macaroni, and the remainder can be used for breakfast. If none is left, one rasher of bacon, weighing about two ounces, may be used instead in each instance. Cut the bacon into small pieces. Wash half a pound of Naples macaroni, break it up, and throw it into boiling water which has a lump of butter in it. Let it boil for twenty minutes, then throw the water away, and pour in its place a pint of nicely seasoned stock (February 13tli) ; let it boil till tender; when it is soft, without being broken, toss it lightly with a little pepper✪ Macaroni and Bacon and salt and the chopped bacon, turn it upon a hot dish, and serve. The commoner the macaroni the more quickly it will be done enough.

AI-modernized reading of the original text

L Carefully preserve the stock in which the mutton was boiled. 2. Turn and rub the pig’s cheek. 3. Boil the salted flank of beef according to the directions given in Note 2, February 23rd, and put it under a weight. 4. Put a cupful of hominy to soak all night in cold water. January 27th. Breakfast. | Luncheon. Dried Haddock. j Macaroni and Bacon. Buttered Eggs. i Cornish Pasties. Hot Toast. Dry Toast. Brown and White Bread and Butter. Boiled Hominy. Dinner. Six or eight Oysters for each person. Brown Bread, and Butter, with cut Lemon. Curried Mutton. Boiled Rice. Potatoes. Brussels Sprouts. Lemon Pudding. Cheese. Marketing. For tlie 'Day. —Fresh Oysters. If natives may not be afforded, American or Portuguese oysters may he procured. The thin end of the Flank of Beef, not too fat, and weighing about ten pounds ; Potatoes, Brussels Sprouts ; six ounces of beef Suet. For To-morrow.— Three pounds of the muscle of the leg of Beef. As the muscle which lies nearest the hoof is the portion required, it should be cutout whole, and will probably weigh from, two to three pounds. Half a pound of bacon iu rashers. Breakfast. — Dried Haddock. — Either wash, tthe haddock quickly and dry it, or rub it well with a clean soft cloth. It is necessary to do this because a haddock is touched by a good many lingers — some of them perhaps not very clean ones — before it is sent home to the customer. Gradually heat it through by laying it upon a gridiron over a slow clear fire. If preferred, toast it before the tire instead of broiling itWhen done enough, put it skin downwards upon a dish, and rub a little fresh butter over it just before sending it to table. Another way of preparing dried haddock is to lay it in a pie-dish that has been made hot by being rinsed with boiling water, pour more boiling water upon it to cover it, lay a plate on the clisli to keep in the steam, and let it remain for five or ten minutes, according to the size. When hot through it should be drained, laid on a dish, peppered, rubbed over with fresh butter, and served. If liked, a bay leaf, a little parsley, and a small sprig of thyme may be put into the water with it. When a haddock is prepared in this way care must be taken not to let it lie in the water too long, or it will acquire a sodden taste. Buttered Eggs (January 16th); Boiled Hominy (February 11th). Luncheon. — Macaroni and Bacon. — Take the remains of the pig’s cheek. It is probable that there will be a portion which is scarcely fit to send to table. About two ounces of this may be taken for the macaroni, and the remainder can be used for breakfast. If none is left, one rasher of bacon, weighing about two ounces, may be used instead in each instance. Cut the bacon into small pieces. Wash half a pound of Naples macaroni, break it up, and throw it into boiling water which has a lump of butter in it. Let it boil for twenty minutes, then throw the water away, and pour in its place a pint of nicely seasoned stock (February 13tli) ; let it boil till tender; when it is soft, without being broken, toss it lightly with a little pepper and salt and the chopped bacon, turn it upon a hot dish, and serve. The commoner the macaroni the more quickly it will be done enough.

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