Cottage Pie

1 cup chopped meat

1 cup hot water or gravy

2 cups hot mashed potato 1/2 teaspoon salt

1/2 cup hot milk 1 tablespoon of drippings Few grains celery salt 1/8 teaspoon pepper

Put meat in an earthen dish, add salt and pepper to taste, and the hot water. Mix the remaining ingredients with the mashed potato, and spread on top of meat; bake in hot oven until potato is brown.

Pressed Meat

1 quart of cold, cooked meat, chopped fine 1/2 teaspoon cloves 1/4 teaspoon of black pepper 1 teaspoon of cinnamon

1 teaspoon of allspice 1/4 teaspoon of mace 1 cup of boiling stock Salt to taste

Mix all the ingredients together, then press into a square mould and stand in a cold place to cool. When cold, turn it from the mould, cut it into slices, and serve. For this you can use any meat left from soups.

Sour Hash

Make a brown gravy; add to it about two teaspoons of vinegar, a few drops of Kitchen Bouquet, and a piece of bay - leaf. Salt and pepper to taste. (These proportions will be about right for one and one-half cup gravy.) Cut cold meat in one-half-inch cubes and cook slowly in the gravy for half an hour. If too sour, add a little sugar.

Browned Hash

Mix with cooked meat, chopped fine, half as much mashed potatoes and any or all of the following "left-over" vegetables: Corn, string - beans, stewed tomatoes, onions, carrots, celery or cabbage - all chopped fine. Put some fat into a heavy iron pan, and wher it is smoking hot, spread the mixture over it. Let it heat and brown slowly. Then fold it over and serve on a warm platter with poached eggs on top, or with tomato sauce, with some green and red sweet peppers cooked in it.

Shepherd's Pie

1 pound of cold mutton 1 tablespoon of fat

1 pint of cold boiled potatoes 1/2 cup of stock of water

Salt and pepper to taste.

The Crust.

4 good - sized potatoes 1/4 cup of milk

Salt and pepper to taste.

Cut the mutton and boiled potatoes into pieces about one inch square; put them in a deep pie or baking-dish, add the stock or water, salt, pepper, and half the fat cut into small bits. Then make the crust as follows: Pare and boil the potatoes, then mash them, add the milk, the remainder of the fat, salt and pepper. Beat until light. Now add flour enough to make a soft dough - about one cupful. Roll it out into a sheet, make a hole in the center of the crust, to allow the escape of steam. Bake in a moderate oven one hour, serve in the same dish.

Scalloped Mutton

2 cups tomato sauce or canned tomato pulp

1 cup cooked macaroni

2 cups mutton cut in cubes

1 cup cracker crumbs

2 tablespoons melted fat Salt and pepper

Arrange the macaroni, mutton, and tomato sauce in layers, sprinkle each layer with salt and pepper, and cover the top with the cracker crumbs which have been mixed with the fat; bake in a moderate oven until the crumbs are brown.