A year's cookery

Breakfast. — Dried Haddock (January 27th); Potted Hare (January 7th) ; Milk Toast (June 17th). Luncheon. — Australian Meat, cold ( see February 4th) ; Baked Potatoes (May 4th). Jam and Bread Pudding (economical). — Spread a little jam on slices of bread, cut about a quarter of an inch thick • lay them on a dish, and pour over them hot milk as much as will cover them. Let them soak awhile, and serve hot or cold. This simple pudding is generally liked by children. Dinner. — Game Soup, made of bones and remains of Ptarmigan. This soup will have a peculiar but not disagreeable flavour. [See February 16th.) Stewed Steak (January 3 1st); Potato Snow (April 7th); Cabbage (June 4th); Guest's Pudding (April 14th); Cheese (June 8th). Things that must not be Forgotten. 1. Prepare the scallops for breakfast to-morrow. Note 3, March 7th. 2. Boil the beef. Scrape it with a knife and wash it quickly in cold water. Salt meat may be washed, because if that is done, and the brine recommended before has been used, soup can be made of the stock if that is wished. Fresh meat must on no account be washed, as that would draw out the juices. Dry it well, and remove the bones. Cut it in half, and lay one piece on the top of the other. (The butcher could probably do this better than it could be done at home.) Bind tape round it to make it safe. Lay an old plate at the bottom of a stewpan, put in the meat, and pour over it as much llukewarm water as will quite cover it; let it just boil.. Skim the liquor, draw the saucepan back, and let the contents simmer very gently till the meat is done enough. It will take about five hours, or half an hour per pound. If it is to be eaten cold, it may be left in the liquor till it is cool, and then it should not be boiled quite so long. Put it between two dishes, lay a heavy weight on the topmost one, and leave it for twelve hours. Strain the liquid, pour it into an earthenware pan, and leave it till cold. When the fat has been taken from it, it may be boiled to glaze (March 21st). The water in which the meat is boiled is to be lukewarm, because the meat is salt ; it is used in order to extract some of the salt before hardening the outside of the meat. Fresh meat should be put into fast boiling water, boiled for four minutes to harden the outside, and so keep in the juices, and afterwards have a cupful of cold water added to lower the tempera¬ ture, then be simmered gently till done. For meat that is to be eaten hot and not pressed, less time will be required for boiling ; but the length of time depends upon the thickness as well as the size of the joint. As a general rule, a quarter of an hour per pound may be allowed for all meat but pork, which needs five minutes per pound extra. The meat must simmer, not boil, if it is to be tender. There is nothing so difficult as to persuade inexperienced cooks of this fact. February 24th. (Supposed to be Shrove Tuesday.) Breakfast. Luncheon. Dinner. Scallops. Savoury Hash of Australian Sole au Gratin. Potted Hare. Meat. Eoast Loin of Mutton. Buttered Toast. Cold Potatoes Fried. Boiled Onions or Onion Dry Toast. Plain Eice Pudding. Sauce. Brown and White Bread Mashed Potatoes. and Butter. Broccoli Porridge. Pancakes with sugar, cut Lemons. Cheese. Marketing.