Ingredients. - One and a half pound of canned mutton or beef. Half a pound of canned kidneys. Three-quarters of a pound of flour. One-quarter of a pound of dripping. One teaspoonful of baking-powder. Pepper and salt.

Time required, about three-quarters of an hour.

To make Meat Pie:

1. Open a tin of canned mutton or beef.

2. Take one and a half pound of the meat out of the tin and cut it neatly into nice-sized pieces, and season with pepper and salt.

3. Take half a pound of the kidneys and cut them up in pieces.

4. Put three-quarters of a pound of flour into a basin with a small teaspoonful of baking-powder and a pinch of salt.

5. Take a quarter of a pound of clarified dripping and rub it well into the flour with your hands.

N. B. - Be careful not to leave any lumps.

6. Add sufficient water to make it into a stiff paste; it will take rather less than one gill.

7. Take a board, flour it, and put the paste on it.

8. Take a quart pie-dish and fill it with the pieces of meat and kidney.

9. Take a little of the jelly out of the tin and put it in the dish with the meat, to make the gravy.

10. Take a rolling-pin, flour it, and roll out the paste to the shape of the top of the pie-dish, only rather larger.

N. B. - Keep your hands floured, to prevent the paste sticking.

11. Take a knife, dip it in the flour, and cut off a strip of the paste about one inch wide.

N. B. - This strip should be cut off from round the edge of the paste, leaving the centre piece the size of the top of the pie-dish.

12. Wet the edge of the pie-dish with water, and place the strip of paste round the edge.

13. Now wet the strip of paste on the pie-dish.

14. Take the piece of paste, lay it over the top of the pie-dish, pressing the edges together with your thumb.

15. Flour a knife and trim off the rough edges of the paste.

16. Take the knife, and with the back of the blade make little notches in the edge of the paste, pressing it with your thumb, to keep it in its proper place.

17. Make a small hole in the centre of the paste, to let out the steam while it is baking.

18. Ornament the top of the pie with the remains of the paste, according to taste.

19. Put the pie into a quick oven to bake for half an hour.

20. Look at it occasionally, to see that it does not burn.