Luncheon. — Bissoles (January 6th) ; Baked Potatoes (May 4th). Rice Boiled with Raisins. — Take four ounces of good rice ; wash it in two or three waters, and pick out the discoloured grains. Mix it with a quarter of a pound of raisins, and tie in a well-floured cloth✪ Rice Boiled with Raisins, leaving plenty of room for the rice to swell. If too much room is given the pudding will be watery, if too little it will be hard. Experience will soon teach the cook the degree of looseness required. Put the pudding into a saucepan with plenty of cold water, bring it slowly to a boil, let it boil gently from an hour and a quarter to an hour and a half. Turn it out carefully, and send it to table with plain sweet sauce poured over it. If liked, one pound of baking apples cored and sliced can be used instead of the raisins. This is a palatable wholesome dish for nursery use. Dinner.— Cod-fish baked with Forcemeat. — Mince finely one ounce of the fat from the pig’s cheek. Even if the cheek is nearly finished it is probable that this quantity can be picked from the bones. If cooked bacon-fat were not in the house, an ounce of finely shred beef suet could be used instead. Mix with the fat an equal quantity of finely grated bread-crumbs, and add half a tea-spoonful of chopped parsley, a very small pinch of dried thyme, a few drops of the essence of anchovies, a little pepper and salt. Bind the force¬ meat together with a well-beaten egg. Make an incision down each 62 A YEAR'S, COOKERY. side of the backbone of the fish, press the forcemeat in, and lay the fish in a tin baking-dish. Pour round it three-quarters of a pint of thin melted butter✪ Cod-fish Baked with Forcemeat, which has been flavoured with anchovy and lemon-juice. Bake in a moderate oven till the flesh leaves the bone easily, and baste the fish frequently with the sauce. It will be done enough in about an hour ; remove it carefully to a hot dish, strain the sauce over it, sprinkle a few bread-raspings upon the top, and serve very hot. If preferred, the fish can be cooked according to the recipe given for Haddock Stuffed and Baked (September 4th). Babbit Pie (September 11th); Potatoes (May 12th); Stewed Celery (December 2nd) ; Semolina Mould (Note 2, January 23rd) ; Cheese (June 8tli). Things that must not be Forgotten. 1. Carefully preserve any remains of cod-fish there may be, and make into fish cakes for breakfast (. see January 13th) ; or prepare according to the recipe given J anuary 7th. 2. Make the hydropathic pudding for dinner to-morrow, and leave it in a cold place, with a weight on the top of it (June 16th). 3. Strain the fat in which the rissoles are fried into a basin as soon as done with (February 19th). 4. Boil the sheep’s head broth. Soup can be made of it for Feb. 5th. 5. Turn and rub the beef in the brine. 6. Soak a cupful of green lentils in cold water. February 4th, Dinner. Smelts. Top side of the Round of Beef. Yorkshire Pudding. Baked Potatoes. Lentils. Hydropathic Pudding. Cheese. Marketing.

AI-modernized reading of the original text

Luncheon. — Rissoles (January 6th); Baked Potatoes (May 4th). Rice Boiled with Raisins. — Take four ounces of good rice ; wash it in two or three waters, and pick out the discoloured grains. Mix it with a quarter of a pound of raisins, and tie in a well-floured cloth, leaving plenty of room for the rice to swell. If too much room is given the pudding will be watery, if too little it will be hard. Experience will soon teach the cook the degree of looseness required. Put the pudding into a saucepan with plenty of cold water, bring it slowly to a boil, let it boil gently from an hour and a quarter to an hour and a half. Turn it out carefully, and send it to table with plain sweet sauce poured over it. If liked, one pound of baking apples cored and sliced can be used instead of the raisins. This is a palatable wholesome dish for nursery use. Dinner.— Cod-fish baked with Forcemeat. — Mince finely one ounce of the fat from the pig’s cheek. Even if the cheek is nearly finished it is probable that this quantity can be picked from the bones. If cooked bacon-fat were not in the house, an ounce of finely shred beef suet could be used instead. Mix with the fat an equal quantity of finely grated bread-crumbs, and add half a tea-spoonful of chopped parsley, a very small pinch of dried thyme, a few drops of the essence of anchovies, a little pepper and salt. Bind the force¬ meat together with a well-beaten egg. Make an incision down each side of the backbone of the fish, press the forcemeat in, and lay the fish in a tin baking-dish. Pour round it three-quarters of a pint of thin melted butter, which has been flavoured with anchovy and lemon-juice. Bake in a moderate oven till the flesh leaves the bone easily, and baste the fish frequently with the sauce. It will be done enough in about an hour ; remove it carefully to a hot dish, strain the sauce over it, sprinkle a few bread-raspings upon the top, and serve very hot. If preferred, the fish can be cooked according to the recipe given for Haddock Stuffed and Baked (September 4th). Rabbit Pie (September 11th); Potatoes (May 12th); Stewed Celery (December 2nd); Semolina Mould (Note 2, January 23rd); Cheese (June 8th). Things that must not be Forgotten. 1. Carefully preserve any remains of cod-fish there may be, and make into fish cakes for breakfast (. see January 13th) ; or prepare according to the recipe given J anuary 7th. 2. Make the hydropathic pudding for dinner to-morrow, and leave it in a cold place, with a weight on the top of it (June 16th). 3. Strain the fat in which the rissoles are fried into a basin as soon as done with (February 19th). 4. Boil the sheep’s head broth. Soup can be made of it for Feb. 5th. 5. Turn and rub the beef in the brine. 6. Soak a cupful of green lentils in cold water. February 4th, Dinner. Smelts. Top side of the Round of Beef. Yorkshire Pudding. Baked Potatoes. Lentils. Hydropathic Pudding. Cheese. Marketing.

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Rice Boiled with RaisinsCod-fish Baked with Forcemeat

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