A year's cookery

Luncheon. — Salad (March 13th). Rice with Stewed Apples and Beetroot. — Wash half a pound of rice, and put it into a saucepan with as much water or milk as will cover it. Let it boil gently till it is quite tender and has absorbed the liquor. If necessary, add a little more water or milk during the process of boiling. Whilst the rice is being cooked, put in another saucepan six large baking apples, peeled, cored, and sliced, six slices of beetroot a quarter of an inch thick, and as much water as will prevent burning. Simmer till the fruit is tender ; then sweeten to taste. Sweeten the rice, and flavour it with two or three drops of essence of almonds. Put it on a dish, and make a hole in the centre. Beat the apples till smooth, and put them in the hole in the rice. This is a pretty, inexpensive, and wholesome dish. Pressed Beef boiled (January 26th). Dinner. — Haricot Puree (March 9th) ; Stewed Beef with Vege¬ tables (March 17th) ; Mashed Potatoes (May 12th) ; Custard Blanc¬ mange (August 4th) j Cheese (J une 8th). Things that must not be Forgotten. 1. Turn the beef in the brine. 2. Turn and rub the pig’s cheek. 3. Be particularly careful that the salad is dry before it is mixed. Breakfast. January 29th. Luncheon. Dinner. Sardines. Broiled Kidneys. I Hot and Dry Toast. Marmalade. Brown aud White and Bntter. Porridge. Savoury Rice. Baked Omelet. Bread Sole au Gratin. Roast Pork, with Apple Sauce and Sage and Onion Stuffing. Browned Potatoes and Cabbage. Compote of Peaches from Tinned Fruit. Cheese. Marketing. For the Day.— One large thick Sole ( see January 3rd) ; Potatoes, Cabbage, Apples, Onions, Sage. For To-morrow.— One pint of split Peas, if these are not already in the house ; Kippered Salmon ; one Cow-heel from the tripe dealer ; two or three Muffins. Muffins are rather troublesome to make, and may he bought at a very cheap rate ; so they are not often made at home, excepting in country places. They are generally and rightly, considered very indigestible ; yet some people are exceedingly fond of them, and will have them. Breakfast. — Broiled Sheep’s Kidneys are quite an epicure’s dish, and also rather an expensive dish. They may be more economically s prepared according to the recipes given (January 2nd and July 18th). When they are to be broiled, one will be required for each person. Pass a knife through each kidney from the rounded part, but do not quite separate the halves. Bemove the skin and fat, and run a small netal or wooden skewer through the points and across the back, to 9 ceep them from curling up whilst they are broiling. Season them i with pepper and salt, and oil them in every part. Lay them, the cut ude downwards, upon a gridiron that has been made hot and. rubbed over with mutton fat, over a bright, clear fire. At the end of four ninutes turn them ; in as many more dish them. . They will take :'rom eight to ten minutes, according to the taste of the eaters, ft is a very common fault to over-dress mutton kidneys, and this