Spread over a small platter, thoroughly buttered, warm mashed potatoes, mixed with enough milk to make it a little soft, and set in the oven to brown. When stiffened enough, and as brown as pie crust, pour over it minced cold mutton, warmed in a little thickened gravy. Is a nice breakfast dish. - Mrs. J. R. Bogen, 2722 S. Dearborn St., Chicago, 111.

Variation I

Cut any kind of meat in dice (veal is especially nice), add onion or any preferred seasoning. Stew and thicken with flour. Have cold, creamed potatoes, butter the bake-dish, put layer of meat and then layer of potatoes, and repeat till dish is filled, having potatoes on top. Put a few dots of butter on top and bake in a hot oven. - Mrs. B. Callahan, 1020 N. Clark St., Chicago, 111.

Variation II

Have 1 cup cold chopped meat, 1 cup mashed potatoes. 1 teaspoon onion juice, 2 tablespoons milk, 1 teaspoon butter, 1/4 cup gravy or milk, salt and pepper. Beat potatoes with milk and butter and line baking-dish, fill in other ingredients, and cover with potatoes. Bake until brown. - Mrs. A. Cohen, 454 E. 38th Place, Chicago, 111.

Variation III

Take some left-over beef, put through the chopper, also 1 onion, chopped. Slice some cold potatoes, put potatoes and meat in a little dish, a layer of each alternately, season well with salt and pepper, and sage or summer savory, if desired. Pour over all beef gravy, also a little butter. Cover with a close lid and bake in oven. - Mrs. Arthur Blakely, 3217 S. Dearborn St., Chicago, 111.

Variation IV

Fry 1 sliced onion in 1/4 of a cup melted butter until a golden brown. Add 1/4 cup flour, cook until frothy, then stir in gradually 1 pt. of brown stock, season, with salt and pepper. Cook 8 minutes, stir in 3 cups cold meat, cut into small pieces. Mix well, then turn into a buttered baking-dish, cover with seasoned hot mashed potato, brush with egg and brown in the oven. - Mrs. Geo. R. Edmonds, 424 E. 39th St., Chicago, 111.

Variation V

Have 1 cup cold mince meat, 1 small onion, 1/4 cup gravy, 1/2 teaspoon salt, 1 cup mashed potatoes, 1/4 cup hot milk, 1/2 teaspoon butter, pepper. Put meat, onions (chopped fine), gravy, salt and pepper into a baking-dish. Heat milk and butter together and beat them into mashed potatoes. Cover meat with potatoes, smoothing with a wet knife. Bake in a moderate oven until brown. - Mrs. B. Basil, 2906 Vernon Ave., Chicago, 111.