A year's cookery

No. 1. — Take any number of Seville oranges of a medium size with dark smooth skins, and one lemon to each dozen oranges. Weigh them, then with a very sharp knife cut them into as thin slices as possible, removing the pips, but nothing else. Put both juice and fruit into a large jar, and pour on two pints and a half of water to each pound of fruit. Let it stand all night. Next day turn it into a preserving pan and boil it till the rind is quite tender. In home-made marmalade the rind is frequently hard. To prevent this it should be boiled till tender before the sugar is put with it. 5? It will take about two hours from the time it simmers equally all over. Remove it from the fire, and let it go cold, then weigh it again, and to each pound of stock put one pound and a half of loaf sugar. Boil again till the syrup will jelly, which will be in about twenty minutes. The addition of one or two lemons will greatly improve the flavour of this marmalade. No. 2. — Boil the oranges whole in plenty of water till they can be pierced quite easily with a pin. They will take about three hours, but can scarcely be done too much. Peel the fruit, taking the skin in large pieces, and preserving as much of the white as possible, and throw the skins into cold water. When all are peeled drain and put the skins to boil in plenty of cold water. As soon as they are on the point of boiling pour off the liquid and take fresh water, then boil for another hour, drain again thoroughly, and pre¬ serve the water. Bruise and squeeze the fruit to extract the juice, and throw the refuse into cold water. A pint will be sufficient for a dozen oranges. Just before it is wanted pour it through a jollybag, and preserve the liquid for making syrup. Lay the skin in folds, and cut it into thin shreds about an inch long. Measure the juice and weigh the shred peel, and to each pint of the former, as well as to each pound of the latter, allow a pound and a half of loaf sugar, and a pint and a half of the liquid obtained from the squeezed fruit, the quantity being made up, if necessary, with the liquid in which the skins were last boiled. Boil sugar and liquid together, for twenty minutes, add the juice, and boil again till the liquid forms a thick syrup, being careful to remove the scum as it rises. Last of all, throw in the shred peel, and boil till the marmalade will jelly when a little is put on a plate. Sunday, February 1st. Breakfast. Dinner. Tea. Supper. Pig’s Cheek. Potted Pheasant. Toast, Buttered and Dried. Marmalade. Brown and White Bread and Butter. Mil It Toast. Giblet Soup. A Large Capon, or two Fowls Stuffed Sausages. Potatoes and Boiled Broccoli. Gooseberry Pie made of Bottled Gooseberries. Cream if it may be allowed. Cheese. Brown and White Bread and Butter. Greengage Jam. Sultana Cake. Chicken Salad (made of small pieces left from dinner). Baked Custard Tart. Breakfast. — A pig’s cheek that had been dried after being pickled would need to lie in soak for awhile ; but if it were taken straight from pickle, as this "would be, it would be necessary only to wash before cooking it. After washing put it into a saucepan, cover it