Ingredients. - One-half a pound of buttock steak, or beef skirt. Half a pound of potatoes. One onion. One pound of flour. One-half a pound of dripping. Salt and pepper. One teaspoonful of baking-powder.

Time required, about one hour.

To make Cornish Pasties:

1. Take half a pound of buttock steak, or beef skirt, put it on a board, and cut it up into small pieces.

2. Take half a pound of potatoes, wash and peel them, put them on a board, and cut them up into small pieces.

3. Take one small onion, peel it, put it on a board, and chop it up as fine as possible.

4. Put one pound of flour into a basin, with a little salt and a teaspoonful of baking-powder.

5. Put in half a pound of dripping, and rub it well into the flour with your hands.

6. Now add enough cold water to mix it into a stiff paste.

7. Flour a board, and turn the paste on to it.

8. Take a rolling-pin, flour it, and roll the paste out into a thin sheet, about a quarter of an inch in thickness.

9. Cut the paste into pieces about six or seven inches square.

10. Place a little of the meat and potato in the centre of each square; sprinkle over it a little pepper and salt, and a very little of the chopped onion.

11. Fold the paste over the meat, joining it by pressing the edges together with your thumb and finger.

12. Grease a baking-tin, and put the pasties on it.

N. B. - If there is no baking-tin, grease the shelf in the oven, to prevent the pasties from sticking.

13. Put the tin into the oven to bake for from half an hour to three-quarters of an hour.

14. For serving, put the pasties on a dish.