A year's cookery

Luncheon'. — Preserved Tomatoes. — Turn half the contents of a tin of preserved tomatoes into a frying-pan with plenty of salt and a slice of butter. Fry the tomatoes till they are done enough, and covered with rich gravy. Have ready three or four slices of toast, one for each person. Let these soak in the gravy, turn upon a dish, and serve very hot. Send baked potatoes to table in a tureen. Plain Rolled Pudding. — Put a pound of flour into a bowl. Add a pinch of salt and a teaspoonful of baking powder, and rub in half a pound of sweet dripping. Stir in as much cold water as will make a stiff paste, roll it out, and then turn it over and over to make it in shape of a bolster. Cover it with a floured cloth, tie the ends securely, and plunge the pudding into fast-boiling water. Keep it boiling till enough ; it will take about an hour and a half. Let it cool a minute, turn it upon a hot dish, and send treacle, jam, or marmalade to table with it. Dinner. — Lentil Soup (April 1st); Minced Veal (May 11th); Toasted Bacon (January 19th) ; Potatoes (May 12th) ; Turnip-tops (June 4th) ; Open Jam Tart, made on March 13th ; Cheese (June 8th). Tilings that must not be Forgotten. 1. Turn the beef in the brine. 2. Put the Normandy pippins to soak in cold water. March 17th. Breakfast. Baked Slips. Potted Grouse, Hot Buttered Toast. Dry Toast. Marmalade. Brown and White Bread and Butter. Biscuits and Milk. Luncheon. Macaroni and Ham. Normandy Pippins. Dinner. Salmon Sliad. Stewed Beef with Yege< tables. Potatoes. Wyvern Puddings. Cheese. Watercress. Marketing. For the Day.— A Shad weighing about four pounds. This fish is often to be had very cheap at this time of the year ; and very likely it is on this account that it is not so highly esteemed as it deserves to be. Its freshness is determined by the rules that hold good with other fish. Potatoes, Watercress, Vegetables for beef. For To-morrow.— Three-pennyworth of Cream for the potatoe pur£e ; Oranges for orange cream and compote ; Sardines for breakfast. Remember to buy a tin a size larger than will be needed for breakfast, as sardines will be needed for the Hambro salad on Wednesday. Breakfast. — Baked Slips (January 7th) ; Potted Grouse (see Marketing, January 7th) ; Biscuits and Milk (June 14th). Luncheon. — Macaroni and Plain (April 3rd) ; Normandy Pippins (August 16th). Dinner. — Salmon Shad. — Boil the shad just like salmon, and •send anchovy (July 5th) sauce to table with it; or, if it be pre¬ ferred, egg and bread-crumb it and fry it (March 24th). Be care¬ ful that the roe is fried also. Stewed Beef with Vegetables — Leave the muscle of the leg of beef ordered yesterday in one piece. Season it with pepper and salt, put it in a stewpan, then proceed in all things according to the directions given in Mutton Stewed with Vegetables (January 14th). It must have fully three hours’ gentle stewing, and should be tender without being ragged. Potatoes (April 7th); Wyvern Puddings (May 9th) ; Cheese (June 8th). Things that must not bo Forgotten. 1. Turn the beef in the brine. 2. Wash two tablespoonfuls of tapioca, and put them to soak in cold water all night. 3. Put half a pint of green or German lentils to soak all night. They should lie in soak for .twenty-four hours.