For this day try a new way of doing sausages.

Take two pounds of cold boiled potatoes, pour on to them two wineglassfuls of hot milk or water, add a good big lump of dripping or cold bacon fat, and mash to a pulp, then beat up with a fork till quite light. Take one and a half pounds of either sausages or sausage meat (if the former, squeeze the meat out of the skins), and make into small cakes, each sausage making two cakes. Sprinkle a little finely-chopped onion on top of each cake. Make the potato pulp into thick round cakes, and put a sausage cake on top of each. Place in a well-greased bag. Close it, and cook in a hot oven for fifteen minutes.

This is a splendid way of using up cold potatoes, and a very quick emergency dinner for a washing day.

Old-fashioned Irish plum porridge. Soak half a pound of oatmeal over-night in cold water. At the same time soak four ounces of well-washed currants in another dish. Grease a bag well, drain the currants, add them to the oatmeal together with a bit of butter the size of a walnut. Mix, place in the bag, close, and cook for fifty minutes in a moderately hot oven. Serve with sifted sugar and, if possible, a little cream.