Scrape the carrot and peel the turnip, then cut the outer part of the two roots into thin ribbons, and to do this peel them round and round with a sharp knife, very much as any one would do who was peeling an apple. Throw the inner portion left after peeling into the sauce¬ pan with the steak. Stir the sauce occasionally, to keep it from getting into lumps. When it boils draw it back a little, and let it simmer very gently for an hour and a half. Put the vegetable ribbons on a board, and with a sharp knife shred them very finely, or, if preferred, cut them with a scoop into small balls. Boil them (each kind separately) until tender without being mashed, and drain them thoroughly. Cut the fat of the steak into small pieces, and bake it in a tin in the oven till it is brown and crisp. It is better not to stew the fat with the steak, because it makes the gravy greasy. Place the steak on a hot dish, and put the fat ip a heap in the centre of it. Strain the gravy over it, and throw away the vegetables that were stewed with the meat, because by this time they will be no good — all their flavour will have gone into the gravy. After draining the cut vegetables, place them in little heaps upon the steak, arranging them as prettily as possible. If any other vegetables are at hand they may be interspersed with the rest. Serve very hot. Potatoes (April 7tli) ; Parson’s Pudding (August 3rd) ; Cheese (June 8th). Things that must not be Forgotten. 1, Boil the pig’s cheek for breakfast. For directions how to bod it. see February 1st. 56 A YEAR'S COOKERY. 2. Turn the beef in the brine. 3. Carefully preserve the sheep’s head broth. 4. Pastry is to be made to-day (April 17tli) : one gooseberry pie, one plum pie (August 7th), both made of bottled fruit, tea-cakes (August 26th), sultana cake (August 2nd), baked custard tart (January 19th). 5. Clean the giblets, scald them, and wash them m several waters, then put them in a cool place till the soup can be made. For directions, see Giblet Soup, February 1st. FIGHTS IN SEASON SUITABLE FOB DESSERT . IN JANUARY. Apples (Golden Knobs and Rennets) ; Oranges (St. Michael, Tan¬ gerine, and Malta); Bananas; Grapes; Melons; Pomeloes; Pears (for stewing) ; Shaddocks ; Nuts (Cobs, Filberts, Walnuts, Brazils, Almonds, Barcelonas) ; Raisins ; French Plums ; Figs ; Dates ; Crystal¬ lised Fruits ; Foreign Preserved Fruits. FEBRUARY. In February Seville oranges come into the market, therefore, about the latter end of February or some time in March, marmalade should be made. The business should not be deferred too long, as the oranges are best before they begin to shrivel. As marmalade, even of the best makers, is by no means equal to good home-made marmalade, it is worth while to make as much as will be wanted. The objection generally urged is that the process is so very trouble¬ some. The two recipes here given do not, however, involve an extraordinary amount of labour, and the . result of each is excellent, having been proved and approved repeatedly. No. 2 has more consistency than No. 1, the latter being something like a golden jelly with a strong orange flavour. In No. 1, also, Seville oranges only are used. No. 2 can be made of sweet oranges only, or of a mixture of bitter and sweet fruit. In either case it is an improve¬ ment to put one lemon with each dozen oranges.

AI-modernized reading of the original text

Scrape the carrot and peel the turnip, then cut the outer part of the two roots into thin ribbons, and to do this peel them round and round with a sharp knife, very much as any one would do who was peeling an apple. Throw the inner portion left after peeling into the sauce¬ pan with the steak. Stir the sauce occasionally, to keep it from getting into lumps. When it boils draw it back a little, and let it simmer very gently for an hour and a half. Put the vegetable ribbons on a board, and with a sharp knife shred them very finely, or, if preferred, cut them with a scoop into small balls. Boil them (each kind separately) until tender without being mashed, and drain them thoroughly. Cut the fat of the steak into small pieces, and bake it in a tin in the oven till it is brown and crisp. It is better not to stew the fat with the steak, because it makes the gravy greasy. Place the steak on a hot dish, and put the fat in a heap in the centre of it. Strain the gravy over it, and throw away the vegetables that were stewed with the meat, because by this time they will be no good — all their flavour will have gone into the gravy. After draining the cut vegetables, place them in little heaps upon the steak, arranging them as prettily as possible. If any other vegetables are at hand they may be interspersed with the rest. Serve very hot. Potatoes (April 7th) ; Parson’s Pudding (August 3rd) ; Cheese (June 8th). Things that must not be Forgotten. 1, Boil the pig’s cheek for breakfast. For directions how to boil it. see February 1st. 2. Turn the beef in the brine. 3. Carefully preserve the sheep’s head broth. 4. Pastry is to be made to-day (April 17tli) : one gooseberry pie, one plum pie (August 7th), both made of bottled fruit, tea-cakes (August 26th), sultana cake (August 2nd), baked custard tart (January 19th). 5. Clean the giblets, scald them, and wash them m several waters, then put them in a cool place till the soup can be made. For directions, see Giblet Soup, February 1st. FRUITS IN SEASON SUITABLE FOB DESSERT . IN JANUARY. Apples (Golden Knobs and Rennets) ; Oranges (St. Michael, Tan¬ gerine, and Malta); Bananas; Grapes; Melons; Pomeloes; Pears (for stewing) ; Shaddocks ; Nuts (Cobs, Filberts, Walnuts, Brazils, Almonds, Barcelonas) ; Raisins ; French Plums ; Figs ; Dates ; Crystal¬ lised Fruits ; Foreign Preserved Fruits. FEBRUARY. In February Seville oranges come into the market, therefore, about the latter end of February or some time in March, marmalade should be made. The business should not be deferred too long, as the oranges are best before they begin to shrivel. As marmalade, even of the best makers, is by no means equal to good home-made marmalade, it is worth while to make as much as will be wanted. The objection generally urged is that the process is so very trouble¬ some. The two recipes here given do not, however, involve an extraordinary amount of labour, and the . result of each is excellent, having been proved and approved repeatedly. No. 2 has more consistency than No. 1, the latter being something like a golden jelly with a strong orange flavour. In No. 1, also, Seville oranges only are used. No. 2 can be made of sweet oranges only, or of a mixture of bitter and sweet fruit. In either case it is an improve¬ ment to put one lemon with each dozen oranges.

A year's cookery