Ingredients. - Scraps of cold meat. One small onion. Pepper and salt. One and a half pound of potatoes. One ounce of butter. One-half a gill of milk.

Time required, about an hour and a half.

To make "Shepherd's Pie ":

1. Take one and a half pound of potatoes, wash them, and boil them as described (see "Vegetables," Lesson No. 1).

N. B. - This quantity of potato will cover a quart pie-dish.

N. B. - Any remains of cold potatoes should be used, instead of boiling fresh ones.

2. Put one ounce of butter and half a gill of milk into a saucepan, and put it on the fire to boil.

3. Put the boiled potatoes into another saucepan, and mash them up with a fork or spoon.

4. When the milk boils, pour it into the mashed potatoes, and stir them into a smooth paste.

5. Put the saucepan on the fire, and let the potatoes just boil. Be careful they do not burn.

6. Take any scraps of cold meat, cut them in small pieces, and put them in a pie-dish in layers.

1 To reduce a sauce, is to boil it down to the requisite thickness.

7. If there is not much fat with the meat, mix with it a few slices of pork-fat.

8. Take one small onion, peel it, and chop it up as finely as possible on a board.

9. Sprinkle each layer of meat with plenty of pepper and salt, and a little of the chopped onion.

10. Fill the dish half full of cold water.

N. B. - If there is any cold gravy, it would, of course, be better than the water.

N. B. - The pie-dish should be quite full of meat, and rather heaped in the centre, so as to raise the crust of potato.

11. Take the mashed potato and put it over the top of the meat, smoothing it over neatly with a knife.

12. Take a fork, and mark all over the top of the potato.

N. B. - If liked, the mashed potato might be mixed with half its weight of flour into a dough, to make a more substantial crust; it must then be rolled out with a rolling-pin, like pastry.

13. Put the pie-dish into the oven, or into a tin oven in front of the fire, for half an hour, to brown the crust of potato and warm the meat through.