[Illustration: THINGS IN SEASON, IN MARKET AND KITCHEN. DECEMBER.] One glance round the markets and shops in any week of December tells us that Christmas is the prominent thought in the minds of all who have anything to sell, and that royal bird, the turkey, is very much _en evidence_. But we cannot eat turkey all the weeks of December, and every day is not Christmas Day. Let us, therefore, take a look round with the object of seeing what else there is that is peculiar to the month, and that will help us in compiling our daily menus, as well as to make variety on extra occasions. Among fish we have the dory--supposed by some to be the fish blessed by our Lord in the miraculous feeding of the five thousand. It is an unsightly fish, but most excellent for flavour and delicacy, very much resembling turbot, and it should be boiled and served the same as the latter. Turbot is also in excellent condition now, so is cod; then we have ling, a cheap and nourishing fish, thought much of by dwellers on the northern coasts, and we have smaller fish in abundance. All meat is, of course, in prime condition--almost too prime for some tastes--and we may even indulge in an occasional little roast pork, for if ever pork may be said to be wholesome it is now. Hams and pickled tongues make a feature in the shops now, also pork pies of every imaginable size, weight and kind. The wise and happy are they who can cure their own hams, pickle their own tongues, make their own sausages and bake their own pies--these have not to be taken on trust. The list of vegetables and fruits is a long one; what we have not in a fresh state we can purchase dried, and there is no lack of variety either way. Brocoli, savoys, celery, seakale and Scotch kale are all at their best; a touch of frost improves their flavour, but the later severe frosts of January are apt to kill them off entirely. We should make plentiful use of these now, for there will come a time later on when green food will be scarce, and we can then bring out our dishes of carrots, parsnips and the like. As long as the supply of English apples and pears lasts we should have them frequently, we can have recourse to the cheaper foreign kinds when our own are all gone. Almonds, walnuts, filberts, hazel nuts, and many more, are very plentiful, and this shows us they are the natural food of winter time. It might be well this month to devote one of our menus to such dishes as are Christmas-like in character, and to make the other festive without being suggestive of this special feast at all. No. 1. (CHRISTMAS MENU.) Clear Gravy Soup. Boiled Turbot, or Cod, with Anchovy or Oyster Sauce. Roast Turkey, with Stewed Celery, Sprouts and Potatoes. Baked Ham and Endive Salad. Plum Pudding. Apple Soufflee. Meringues. Stilton Cheese, Biscuits, and Dessert. MENU No. 2.