JANUARY.
1.--Stewed Breast of Lamb.
Cut a breast of lamb into small pieces, season, and stew until tender in enough gravy to cover the meat.

Thicken the sauce, flavor with a wine-glass of wine, pile in the centre of a platter and garnish with green peas.


2.--Chicken Creams.
Chop and pound 1/2 a lb. of chicken and 3 ozs. of ham; pass this through a sieve, add 1 oz. of melted butter, 2 well-beaten eggs, and 1/2 a pint of cream, which must be whipped; season with pepper and salt. Mix all lightly together, put into oiled moulds and steam fifteen minutes, or if in one large mould half an hour.


3.--Herring's Roes on Toast.
Have rounds of toast buttered and seasoned with salt and pepper, on each piece place 1/2 the soft roe of a herring which has been slightly fried and on the top of this a fried mushroom. Serve very hot.


4.--French Omelet.
For a very small omelet beat 2 whole eggs and the yokes of two more until a full spoonful can be taken up. Add 3 tablespoonfuls of water, 1/4 of a teaspoonful of salt, and a dash of pepper, and when well mixed turn into a hot omelet pan, in which a tablespoonful of butter has been melted, lift the edges up carefully and let the uncooked part run under. When all is cooked garnish with parsley.


5.--Cheese Ramequins.
Melt 1 oz. of butter, mix with 1/2 oz. of flour, add 1/4 of a pint of milk, stir and cook well. Then beat in the yolks of two eggs, sprinkle in 3 ozs. of grated cheese, add the well-beaten whites of three eggs. Mix in lightly and put in cases. Bake a quarter of an hour.


6.--Scotch Collops.
Cut cold roast veal into thin slices, and dust over them a little mace, nutmeg, cayenne, and salt, and fry them in a little butter. Lay on a dish and make a gravy by adding 1 tablespoonful of flour, 1/4 of a pint of water, 1 teaspoonful of anchovy sauce, 1 tablespoonful of lemon juice, 1/4 of a teaspoonful of lemon peel, 3 tablespoonfuls of cream, and 1 of sherry. Let boil up once and pour over the meat. Garnish with lemon and
parsley.