A year's cookery

3. Wash a tea-cupful of the hominy in plenty of water and rub it between the hands. Remove the grains that rise to the surface ; they are not good. Wash it again in one or two waters ; drain it and let it soak till morning in a quart of water. A cover should be put over the dish which contains it. 4. Put hah a pound of dried pears or Normandy pippins to soak all night. February 11th. Breakfast: Hominy. Ox-eyes. Hot Buttered Toast. Dry Toast. Brown and White Bread and Butter. Marmalade. (The hominy will take the place of the porridge. ) Luncheon. Liver and Bacon. Stewed Pears (dried like Normandy Pippins). Dinner. Soles, filleted and rolled, with Maitre - d’ Hotel Sauce. Boast Fillet of Beef. Potatoes. Broccoli. Leche Creme. Cheese. Marketing. For the Day.— One pound and a half of fresh Liver; one pound of Streaky Bacon, cut into rashers ; half of this is for to-day, and half for to-morrow (see Marketing, January 3rd) ; a pair of moderate-sized but thick Soles ( see January 3rd) ; half a pound of Ratafias ; a pennyworth of Parsley. For To-morrow. — Four Sheep’s Kidneys, fine, plump, and perfectly fresh; a well-kept Leg of Mutton ( see January 8th). Beeakfast. — Boiled Hominy. — As soon as the kitchen fire is lighted put a tea-spoonful of salt into the water with the hominy, and put it with the water in which it was soaked into a stewpan, and set it by the side of the fire to simmer gently, If there is any difficulty about cooking it over a gentle heat it will be safer to put it in a jar, and set this in a kettle of boiling water, for if allowed to boil quickly it will burn. It will be done enough in about an hour ; when it has absorbed the liquid, it should be well stirred, turned into a dish, and eaten either with fresh butter, or melted butter sauce, or with sugar like rice. It is a good plan to make rather more than is wanted for the day, and what is left can be fried for breakfast to-morrow, or can be made into a cake. Ox-eyes (June 5th). Luncheon. — Liver and Bacon (January 17th) ; Stewed Pears (same as Normandy Pippins, August 16th). Dinner. — Soles, filleted and rolled, with Maitre-d’JIotel Sauce (March 1st). Roast Fillet of Beef. — Bind a slice of fat bacon over the underside of the joint of beef, and roast it gently (March 4th). It should be underdone rather than otherwise ; pour round it good brown gravy thickened with roux to the consistency of cream. It is probable that a little gravy was left from the mutton yesterday, and this mixed with the gravy that runs from the meat will answer the purpose admirably. Potatoes (May 4th) ; Broccoli (April 25th) ; Leche Creme (May 7tli) ; Cheese (June 8th). Things that must not be Forgotten. 1. Take care of the bacon-rind. 2. Cut the shank bone off the leg of mutton and stew it at once for gravy. (See Note 3, January 8th.) 3. Turn and rub the ox-cheek. 4. Wash a cupful of haricot beans and put them to soak in plenty of cold water. 5. Make stock from fresh bones for the ox-tail soup on Feb. 13. (See February 13th.) February 12th. Breakfast. Luncheon. Dinner. Fried Hominy. Kidneys and Bacon. Hot Buttered Toast. Dry Toast. Brown and White Bread and Butter. Marmalade. (The hominy will take the place of the porridge.) Shepherd’s Pie (made of remains of cold Beef). Plain Bice Pudding without Eggs.