Cookery and housekeeping

Mode of latter. — Cut about 9 slices of thin bread-and-butter ; butter a pie-dish ; wash a handful of currants and sultanas, dry them perfectly ; place a layer of bread-and-butter in the bottom of the dish, then sprinkle the currants and a little brown sugar, and nutmeg if liked. Proceed thus until the dish is full, not putting any currants on the top layer, as they always burn. Take one ^gg and beat it to a regular froth. Add gradually \ pint of milk, and pour it over the pudding ; place some small lumps of butter at the top. All these milk puddings are nicer if they are prepared some hours before they are put into the oven. This will particularly apply to tapioca. Supper. Rissoles from the remains of pork of Sunday's dinner. Cafe au lait. Tuesday. Breakfast. Potted meat from the remainder of Monday's mutton. Tea. Bread. Mode. — Cut from the bone every scrap of meat ; mince, and then pound it in a mortar. Add \ a teaspoonful of parsley, pepper, salt, and grated nutmeg. Butter a tiny niould or jam-pot ; place the mixture in it, and press it tightly down. Pour over it some gravy, jellied if possible, and put it in a slow oven for one hour. When cold turn it out. Dinner. 2 sheep's heads au gratin. Sauce piquante. Potatoes. Carrots fried and then stewed in gravy. Apple pudding, boiled 4 hours. Supper. 2 mutton kidneys on buttered toast. Cafe au lait. Wednesday. Breakfast. 2 sheep's tongues, cold. Fried potatoes. Tea. Bread. Dinner. Roast loin of veal (4 lbs.) Potatoes, i lb. of steamed bacon. Lemon pudding. Mode. — Chop fine the peel of 3 lemons. Mix with the flour and fat and a small teacupful of brown sugar. Boil for 4^ hours. Mix the juice of the lemons with some sugar and water, and boil. Serve separately in a sauce tureen. Supper. Soup from mutton and pork bones. Cold potatoes h, la maitre d'hotel. Jam. Thursday. Breakfast. Boiled macaroni with parsley and butter (as before). Bread. Cocoa. Dinner, Minced veal and the remains of the bacon. Potatoes. Cabbage (from garden). Tapioca pudding. Stewed apples. Supper. Lentil soup. Chocolate pudding. Mode of Soup. — Take \ lb. of lentils. Cook until quite tender. Pass through a coarse sieve. Chop up one Spanish onion, and fry it a nice brown in a stewpan. Then pour the lentil soup over it and boil it up together and serve very hot. This is enough for 5 persons, costs about ^d.., and is very good. Mode of Pudding. —\\ sticks of Menier's chocolate ; pound to powder. Mix with \ pint of milk. Beat to a froth 2 eggs, and gradually mix with i pint milk. Then gradually pour in the chocolate and milk. Place the mixture in a wide-mouthed jug. Put the jug in a saucepan of boiling water. Stir continually with a fork one way, and when it is beginning to thicken or set, take it out of the saucepan, but go on stirring for a little. As soon as the mixture is not too hot to break a glass dish, pour it into one, and serve cold. Friday. Breakfast. 5 herrings. Tea. Bread. Dinner. Roast sirloin of beef, 5 lbs. Potatoes. Parsnips (from garden). Apple tart. Corn-flour mould (without eggs). Supper. Cafe au lait. h lb. of cooked ham from pork butcher. Saturday. Dintier. American stew from the remainder of the beef. Potatoes. Stewed haricots. Cranberry tart.