A year's cookery

For To-morrow. — Two Ox-tails; a good-sized, tender Neck of Mutton; one tin of Devilled Turkey and Tongue (Retail price, 1s.); Dried Sprats, one bundle for each person; a pennyworth of fresh German Yeast; four-pennyworth of Cream for soup. Breakfast. — Baked Soles (see January 7th). Devilled Eggs. — Cut the hard-boiled eggs into halves. Take out the yolks, put them into a basin, season them with a little salt and cayenne, and add bread-crumbs to make them crumbly. The quantity of cayenne must be regulated by individual taste ; the more there is used the more devilish the eggs will be. Cut a little piece off the ends of the eggs to make them stand ; fill the hollow places with the prepared yolk, piling it rather high. Place the eggs on a dish, and arrange the watercress between and around them. If liked, finely shred lettuce can be substituted for the watercress. This dish is both pretty and palatable. Biscuits and Milk (June 14th). Luncheon. — Liver and Bacon (January 17th). Stewed Prunes. — Simmer the prunes gently in the water in which they were soaked for a couple of hours until they are quite soft. An inch of lemon rind and two cloves may be stewed with them. Drain them, let them cool a little, and put them into a glass dish. Sweeten the syrup, and thicken it slightly with corn-flour or arrowroot. Strain it over the fruit, and serve cold. Milk or custard is an excellent addition to this dish. Dinner. — Kidney Soup. — Cut the kidney into thin slices, and these again into small pieces about half an inch square. Season them with pepper and salt, and dredge flour over them. Wash and prepare one moderate-sized turnip, one large carrot, one small onion, and two outer sticks of celery, and cut all into small pieces. Melt a slice of dripping in a stewpan, put in the kidney, and stir it over the fire for a minute or two, then add the vegetables. Pour in two quarts of cold water and a bouquet garni — that is, a bunch of parsley, a sprig of thyme, and a bay leaf tied together — and simmer all gently for two hours, being careful to remove the scum as it rises; then take out the herbs. Mix two tablespoonfuls of flour to a smooth paste with cold water, add a little of the boiling liquid, and turn the whole into the soup. Let it boil a minute or two; then add a tablespoonful of ketchup, some liquid browning to make it a rich, deep colour, and a little pepper. Boil once more, and serve very hot. Haricot Mutton (made of the best end of the neck of mutton, April 13th); Haricot Beans (June 20th); Potatoes (May 4th); Rice Mould Rechauffe (April 27th); Cheese (June 8th). Things that must not be Forgotten. 1. Pastry is to be made to-day (April 17th): one Rhubarb Pie; one Gooseberry Pie, made of bottled gooseberries (August 7th); Lemon Cheese-cakes (August 18th); Vienna Bread (August 26th); Rice Cake (August 2nd). 2. Turn the pig’s head in the brine. February 28th. Breakfast. Luncheon. Dinner. Dried Sprats. Devilled Turkey and Tongue (tinned). Marmalade. Buttered Toast. Dry Toast. Brown and White Bread and Butter. Porridge. Scrag of Mutton stewed with Vegetables. Hasty Pudding. Potato Puree. Os-tails Stewed. Mashed Potatoes. Turnips. Baked Omelet. Cheese. Marketing. For the Day.— A pennyworth of Parsley; Potatoes, Turnips, Vegetables for Mutton.