For To-morrow.— Two well-hung Prairie Birds ; a pair of thick Soles, filleted (see January 3rd) ; one pound of streaky Bacon (half for Sunday and half for Monday morning) ; a quarter of a pound of Beef Suet ; one small tin of Sardines ; four heads of Celery, and a Beetroot. Since the facilities for con¬ veying food from one part of the world to another have been increased, prairie birds which at one time were a great rarity have become more common, and they may frequently at this time of the year be obtained at a very moderate price. Though small they are profitable, for the flesh is so firm that it goes a long way, and a couple of prairie birds would quite take the place of a pair of good-sized fowls. Prairie birds should be well kept before being cooked, and the same rules hold good in dressing them that are to be observed with partridges and pheasants. If it may be permitted, three-pennyworth of Cream for rhubarb tart. Potatoes, Apples. Breakfast. — Dried ApraCs. — Grease the gridiron, make it liot, put the sprats on it, and broil them over a clear fire for two or three minutes. Pile them on a dish covered with a fish paper, and garnish them with parsley. They must be served very hot , or they will be A YEAR'S COOKERY. 95 comparatively worthless. Devilled Turkey and Tongue ( see Remarks on Potted Grouse, Marketing, January 7th) ; Porridge (January 25th). Luncheon. — Scrag of Mutton stewed with Vegetables ( see January 14th) ; Hasty Pudding (March 30th). Dinner. — Potatoe Puifie (January 26th) ; Ox-tails Stewed (May 8th); Potatoes (May 12th); Mashed Turnips (September 30th) ; Baked Omelet (August 6th) ; Cheese (June 8th). Things that must not be Forgetton. Pluck and truss the birds for to-morrow. Preserve the feathers and dry them for making pillows. To do this, cut away the hard quills, and put all the feathers into a large paper bag. Turn the top over securely to keep them from flying about, and whenever there is an opportunity put them in a cool oven or by the side of the stove when the fire is low, till all the life is baked out of them. They are ready to be put away when the stalks of the feathers can be scraped to fine white powder with the finger-nail. If when thus scraped the quill is sticky, the feathers need to be baked a little longer. They will take ten days or a fortnight if put into the oven every evening. A large bag should be made to keep the cured feathers in until a sufficient quantity have been collected for use. FRUITS IN SEASON SUITABLE FOR DESSERT IN FEBRUARY. Apples ; Oranges (St . Michael, Tangerine, and Malta) ; Bananas ; Grapes ; Pomeloes ; Shaddocks ; Nuts (Filberts, Cobs, Walnuts, Brazils, Almonds, Barcelonas) ; Almonds and Raisins ; French Plums; Figs; Dates; Crystallised Fruits; Foreign Preserved Fruits. DISHES FOR INVALIDS. BROTHS.

AI-modernized reading of the original text

For To-morrow.— Two well-hung Prairie Birds ; a pair of thick Soles, filleted (see January 3rd) ; one pound of streaky Bacon (half for Sunday and half for Monday morning) ; a quarter of a pound of Beef Suet ; one small tin of Sardines ; four heads of Celery, and a Beetroot. Since the facilities for con¬ veying food from one part of the world to another have been increased, prairie birds which at one time were a great rarity have become more common, and they may frequently at this time of the year be obtained at a very moderate price. Though small they are profitable, for the flesh is so firm that it goes a long way, and a couple of prairie birds would quite take the place of a pair of good-sized fowls. Prairie birds should be well kept before being cooked, and the same rules hold good in dressing them that are to be observed with partridges and pheasants. If it may be permitted, three-pennyworth of Cream for rhubarb tart. Potatoes, Apples. Breakfast. — Dried Sprats. — Grease the gridiron, make it liot, put the sprats on it, and broil them over a clear fire for two or three minutes. Pile them on a dish covered with a fish paper, and garnish them with parsley. They must be served very hot , or they will be comparatively worthless. Devilled Turkey and Tongue ( see Remarks on Potted Grouse, Marketing, January 7th) ; Porridge (January 25th). Luncheon. — Scrag of Mutton stewed with Vegetables ( see January 14th) ; Hasty Pudding (March 30th). Dinner. — Potato Puree (January 26th) ; Ox-tails Stewed (May 8th); Potatoes (May 12th); Mashed Turnips (September 30th) ; Baked Omelet (August 6th) ; Cheese (June 8th). Things that must not be Forgotten. Pluck and truss the birds for to-morrow. Preserve the feathers and dry them for making pillows. To do this, cut away the hard quills, and put all the feathers into a large paper bag. Turn the top over securely to keep them from flying about, and whenever there is an opportunity put them in a cool oven or by the side of the stove when the fire is low, till all the life is baked out of them. They are ready to be put away when the stalks of the feathers can be scraped to fine white powder with the finger-nail. If when thus scraped the quill is sticky, the feathers need to be baked a little longer. They will take ten days or a fortnight if put into the oven every evening. A large bag should be made to keep the cured feathers in until a sufficient quantity have been collected for use. FRUITS IN SEASON SUITABLE FOR DESSERT IN FEBRUARY. Apples ; Oranges (St . Michael, Tangerine, and Malta) ; Bananas ; Grapes ; Pomeloes ; Shaddocks ; Nuts (Filberts, Cobs, Walnuts, Brazils, Almonds, Barcelonas) ; Almonds and Raisins ; French Plums; Figs; Dates; Crystallised Fruits; Foreign Preserved Fruits. DISHES FOR INVALIDS. BROTHS.

A year's cookery