A year's cookery

1. Turn tlie beef in the brine. 2. When preparing the salad, remember to keep half of the mustard and cress for breakfast on March 9th. 3. Put a breakfast-cupful of white haricot beans to soak all night in cold water. March 9th. Breakfast. Luncheon. Dinner. Anchovies, with hard-boiled Eggs. Potted Pheasant. Tea-cakes. Dry Toast. Watercress. Brown and White Bread and Butter. Porridge. Flap of Beef, boiled with Turnips and Carrots. Plain Sago Pudding. Haricot PuiAe. Croquettes, made of remains of Beef. Best end of Neck of Mutton, roasted. Baked Potatoes. Apple Pie. Cheese. Marketing. For the Day. — A whole Neck of Mutton, not too fat ( see February 5tli) ; Turnips, Carrots, Potatoes. For To-mori’ow.— A four-pound tin of Australian Mutton, Breakfast. — Potted Pheasant (January 7th) ; Anchovies, with hard-boiled Eggs (January 18tli) ; Tea-cakes (February 14tli) ; Por¬ ridge (January 25th). Luncheon. — Flap of Beef, cut from the Sirloin, boiled with Turnips and Carrots ( see February 23rd). Plain Sago Pudding. — ■ Wash a tea-cupful of sago, put it into a dish, pour over it a pint of milk and a pint of water, and let it soak for half an hour. Put with it an inch or two of lemon-rind, or any suitable flavouring, and a little piece of butter the size of a threepenny-piece. Bake it in a gentle oven till done enough. It will take about two hours and a half. Send sugar to table with it. Dinner. — Haricot Purée. — Slice an onion, put it with the haricot beans, and boil them in three pints of water for four hours. Pass the liquid through a sieve, and rub the beans through with the back of a wooden spoon. Season the soup with pepper and salt, and make it hot ; put a pint and a half of boiling milk with it, and serve. Toasted bread cut into dice should be sent to table with the purée. Croquettes made of remains of Beef (Bissoles and Croquettes, January Gth) ; Best end of the Neck of Mutton, roasted (Meat, to Pioast, March 4th) ; Baked Potatoes (May 4th) ; Apple Pie (August 7th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Turn the beef in the brine. 2. Stew the beef-bone in the liquor in which the flap of beef was boiled (February 13th). 3. Render down the unused fat of the beef (see February 19th). 4. Wash a pound of prunes, and put them to soak in a pint of water. March 10th. Breakfast. Luncheon. Dinner. Savoury Eggs. Australian Meat, cold, with Skate, with Brown Butler Potted Pheasant. Baked Potatoes. Sauce. Hot Toast. Stewed Prunes. Irish Stew. Dry Toast. Potatoes. Honey. Wyvern Puddings. Brown and White Bread Cheese. and Blitter. Milk Toast. Marketing. For the Day.— Two pounds of Crimped Skate ( see January 10th). If it seem as though there would not be enough mutton for dinner, an additional scrag end of the Neck of Mutton may be bought ; Potatoes. For To-morrow.— A Tin of Sardines ; four Sheep’s Kidneys, fine, plump, and perfectly fresh ; half a pound of Bacon (if not in the house) ; one tin of pre¬ served Tomatoes ; Muffins. (See Marketing, January 29th.) Breakfast. — Savoury Eggs (January 1st) ; Potted Pheasant (see Remarks on Potted Grouse, Marketing, January 7th) ; Milk Toast (June 17th). Luncheon. — Australian Meat, cold (February 4th) ; Baked Potatoes (May 4th) ; Stewed Prunes (February 27th).