Meat Pies.

One lb. meat (finely chopped), 2 tablespoons breadcrumbs, 1 level teaspoon salt, 1/2 teaspoon pepper, onion to taste (cooked), water or stock to moisten, flaky or puff pastry.

Make the pastry, roll out half inch thick; cut into rounds. Place half in slightly greased patty pans; moisten the edges with water; put some of the meat mixture in each; cover with remaining rounds; with a skewer make a hole in each; brush over with water and a little egg and bake in a quick oven for half an hour.

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Potato Sausage Rolls.

Boil until cooked six large potatoes, strain, mash and allow to cool, then add enough self-raising flour to bind them (takes about 1 cup). Mix into firm dough with a little milk and roll out on floured board half an inch thick. Cut into squares.

Take 1 lb. of sausages, cut each sausage in half, place each half in potato square and roll up like sausage roll. Put into baking dish with little fat, and bake in moderate oven for one hour. Serve hot.

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Menu Relished by an American.

Pork sausages, French toast sandwiches with apricot filling, buttered peas, cottage cheese salad, apple dumplings with hard sauce (butter and sugar whipped up together and flavouring added—brandy is recommended). Coffee.

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Steak with Crust.

Take 1 lb. steak and two kidneys, flour well, and put into pan with salt and pepper and teaspoon of parsley (chopped); cover with water, stew for an hour, then make a crust of suet or dripping, and cover over the pan and cook steadily for an hour. Cut the crust in pieces and put round the steak.

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