Cottage Pie

2 cups of diced cooked meat. 1 cup of gravy or sauce. 1 cup of cooked peas.

1 tablespoon of grated onion.

2 cups of mashed potatoes.

Add peas and onion and diced meat to the gravy or well-seasoned sauce. Pour into a casserole or baking dish cover with mashed potato. Brush the potato with slightly beaten egg or melted shortening. Brown in a hot oven.

Scalloped Meat

Cut bread in finger length strips. Place a layer in a buttered baking dish and pour over enough gravy or brown sauce to moisten. Add a layer of thinly sliced or diced meat and a tablespoonful of finely chopped onion. Repeat until dish is filled, covering top layer of meat with buttered crumbs. Bake in a hot oven about 20 minutes.

Stuffed Green Peppers

Make a croquette mixture, using any left-over meat. Scald peppers for 5 minutes in boiling water, then cut off the stem end and remove the seeds. Fill with meat mixture, cover top with buttered crumbs and bake in a hot oven about 30 minutes. Serve with a tomato sauce.

Meat Pie

2 cups diced cooked meat.

2 cups gravy or sauce.

1/2 cup sliced cooked carrots.

1 cup cooked diced potatoes.

2 onions sliced and cooked.

Pour all ingredients in a casserole or baking dish. Cover with 1/2 of the biscuit dough recipe or with a plain pastry. Bake in a hot oven.

Creamed Dried Beef With Spaghetti

1 cup dried beef.

2 cups white sauce.

2 hard cooked eggs.

2 cups cooked hot spaghetti.

Cover dried beef with cold water and slowly bring to the boiling point and drain. Cut the hard cooked eggs in slices. Prepare the white sauce, season and add the dried beef. Arrange the macaroni on a hot platter and pour over the creamed beef and garnish with the slices of hard cooked eggs.

Chicken And Oyster Pie

Arrange slices of cooked chicken and oysters in layers in a large or individual baking dish. Add a little chicken broth or oyster liquor and season. Cover the top with flaky pastry. Prick pastry to let out the steam. Bake in a hot oven.

Rissoles

Make any croquette mixture and set aside to cool. Prepare flaky pastry, roll out and cut in 3-inch rounds with a biscuit cutter. Place a spoonful of the croquette mixture in the center of half of the rounds of pastry, brush the edge of the pastry with cold water and place a round of pastry on top, pressing the edges firmly together. Prick each rissole with a fork and bake in a hot oven.

Meat, Chicken Or Fish Au Gratin

1 cup meat cut in cubes. 1/4 cup grated cheese. 1 cup tomato sauce.

1/4 cup bread crumbs. 1/4 teaspoon salt. 1 cup cooked rice.

Butter a baking dish, place a layer of rice and diced meat alternately until all is used. Add salt to tomato sauce and pour over the mixture. Mix cheese and bread crumbs and spread over the top. Place in a hot oven to brown.

Tongue Piquante

Make a piquante sauce. Place thin slices of cooked tongue in a casserole or baking dish, pour over the piquante sauce and set in the oven to heat.

Creamed Sweetbreads

Two cups blanched sweetbreads cut in dice. One small can button mushrooms; make a sauce with 4 tablespoons of melted butter, 4 tablespoons flour, mix well and cook until foamy; add 2 cups rich milk or thin cream and stir well until thick and creamy; season with 1/2 teaspoon salt, a dash of cayenne pepper and ground nutmeg. Add sweetbreads and mushrooms. Serve in ramekins.

To blanch sweetbreads soak 1 hour in cold water, drain, cover with cold water, add 1 tablespoon of lemon juice or vinegar, 2 or 3 cloves, dash of pepper and a tiny piece of bay leaf; simmer about 15 minutes; drain and remove fibers.