Potatoes For Crust On Meat Pies Hot Pot

1 Pound Meat Free from Bone.

2 Pounds Potatoes 2 Onions.

Salt and Pepper to Taste 2 Carrots Water.

Peel and slice potatoes, carrots and onions. Cut meat in small pieces. Fill a casserole or baking dish with alternate layers of meat, carrots and onions. Put uncooked potatoes on top of pie. Fill dish three-fourths full of water. Bake in moderate oven 1 1/2 hours.

Cottage Pie

For the filling, use either cold roast cut into pieces covered with gravy, or shredded cooked fish with white sauce.

For the crust, lightly pile on a layer of cold mashed potatoes. Bake until browned in hot oven.

Meat And Potato Casserole

1 1/2 Pounds Mashed Potatoes.

2 Tablespoons Fat 1 Egg Salt and Pepper to Taste 3/4 Pound Minced Cooked Meat 1 Cup Thick Brown Sauce or Gravy.

Grease the inside of a casserole or baking dish and coat it with corn meal. Mix the fat and part of the beaten egg with the potato, season and line the dish with this mixture, leaving a cavity in the center. Brush with rest of egg and bake 20 minutes in a hot oven till brown. Heat the minced meat and sauce together and season. Turn out the potato case, fill it with the meat mixture and serve hot.

Shepherd's Pie

Grease a baking dish; cover the bottom with mashed potatoes. Add a layer of cooked minced meat or fish seasoned well and mixed with meat stock or gravy. Cover with mashed potatoes. Bake long enough to heat through - 20 or 30 minutes.

Meat Loaf Or Meat Balls

1 Pound Ground Beef 1 Cupful Cold Cereal 1 Egg.

1 Teaspoon Salt 1 Teaspoon Seasoning 1/8 Teaspoon White Pepper.

Use enough bread or cracker crumbs to make the proper consistency for rolling into balls or forming a loaf. It is well to let the cereal stand covered in the oven or a warm place till heated through, then work into it the meat and other ingredients, using the hand. Cook the balls in a little hot cooking oil, or drippings in a frying pan. The loaf should be baked in the oven; use the same fats, and if desired baste with a tomato sauce.

Mock Pork Sausage

1 Pound Hamburger Steak.

1 Tablespoon Sage 1 1/2 Teaspoons Savory 1 1/2 Teaspoons Thyme.

2 Cupfuls Cold Cooked Oats 2 1/2 Teaspoons Salt.

1/2 Teaspoon Pepper 1 Beaten Egg 2 Tablespoons Cooking Oil.

Mix all thoroughly, form into flat cakes, dip in flour and saute until well done and brown. This quantity will make sixteen cakes about two inches in diameter and half an inch thick.

Vegetable Stew

1/2 Pound Beef.

1/2 Pound Mutton.

1/2 Cup Carrots, diced.

1 Carrot, whole.

2 Cups Potatoes, diced 3/4 Cup Tomatoes, canned.

2 Tablespoons Fat.

3 Tablespoons Onion, Sliced.

1 Cup Cabbage, Chopped.

1/4 Cup Flour, for thickening 1/2 Bay Leaf 6 Cloves.

6 Peppercorns.

2 Tablespoons Parsley, chopped 2 Teaspoons Salt.

1 Sprig Thyme.

7 Cups Water.

Cut meat into small pieces; brown with onion in fat; add water, one carrot in which the cloves have been imbedded, and other vegetables. Tie the bay leaf, peppercorns, and thyme together in a piece of cheesecloth and cook with stew ingredients until these are done (about two hours). Remove bag of seasonings; thicken stew with flour; add salt and pepper if desired.

Goulash

3/4 Pound Beef, chuck.

1 Tablespoon Fat 1 1/2 Teaspoons Salt 1/2 Tablespoons Onion, chopped 1-3 Sweet Red Pepper 1 Cup Potato, diced 3 Peppercorns 1/2 Bay Leaf 1/2 Teaspoon Paprika 1 1/2 Cups Water (more or less) 1 Cup Tomatoes.

Fry onion a golden brown in the fat; add meat, cut into small pieces, and brown well. Add red pepper, seasonings, and tomato. Cook until meat is tender, adding the water gradually as needed. Add potatoes and cook until they are tender. Noodles may be added if they are desired, about 20 minutes before the potatoes are done.