Ingredients. - One pound of canned mince-meat. A pound and a half of potatoes. One ounce of butter. One gill of milk. One tablespoonful of mushroom catchup. Salt and pepper.

Time required, about forty minutes.

To make a Mince served with Mashed Potatoes:

1. Wash one and a half pound of potatoes in cold water, and scrub them clean with a scrubbing-brush.

2. Peel them with a sharp knife; cut out the eyes and any black specks.

3. Put them into a saucepan of cold water-enough to cover them-and sprinkle over them one teaspoonful of salt.

4. Put the saucepan on the fire to boil the potatoes for from twenty minutes to half an hour.

5. Take a fork and put it into the potatoes, to feel if the centre is quite tender.

6. When they are sufficiently boiled, drain off all the water, and stand the saucepan by the side of the fire with the lid half on, to steam the potatoes.

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

8. When the potatoes have become quite dry, take the saucepan off the fire and stand it on a piece of paper on the table.

9. Mash them up smoothly with a spoon or fork.

N. B. - The best way to mash potatoes is to rub them through a wire sieve; you can then be sure there are no lumps left.

10. When the milk boils, pour it into the mashed potatoes, and stir it till it is quite smooth.

11. Add pepper and salt according to taste.

12. Stand the saucepan of mashed potatoes by the side of the fire, to keep warm until required for use.

13. Open a can of mince-meat.

14. Take one pound of the mince out of the tin, put it in a saucepan with one tablespoonful of mushroom catchup, and stir it into a paste.

15. Put the saucepan on the fire and let the mince just warm through.

N. B. - Be very careful that it does not boil, or the meat will get hardened.

16. For serving, make a wall of the mashed potatoes round the edge of a hot dish, and pour the mince in the centre; stand the dish in front of the fire, to color the potato a pale-brown.