Potato And Meat Pie

Take 1 pt. of left-over meat, cut fine, put in a large size pudding dish or baking tin, and pour over it a dipperful of water, place on stove to boil. In the meantime peel and slice 1 qt. of potatoes, 1 good-sized onion, then make a crust, consisting of 1 cup buttermilk, 1 tablespoon lard, 1 teaspoon soda, a pinch of salt, and enough flour to roll out nicely. Put the potatoes and onion in dish with the meat, and season to taste. Put crust over the ingredients, and bake. - Mrs. Chas. Culp, 245 E. Ohio St., Chicago, 111.

Variation I

Take potatoes and meat left from dinner, cut together, add a little sweet milk, a little butter or gravy, a pinch of ground cloves, with pepper and salt to taste. Bake in pie-plate, with under and upper crust. Serve hot. - Mrs. R. Farley, 3819 S. La Salle St., Chicago, 111.

Turnip And Meat Pie

Take 1 pt. of left-over meat (pork preferred), cut fine, 1 qt. small, thinly cut slices of turnip, put in a large size pudding dish or baking-tin and pour over sufficient water to cook it about 20 minutes, season to taste. Then make a batter, consisting of 1 cup buttermilk, 1 teaspoon soda, a pinch of salt, and enough flour for batter. Spread over turnip and meat. Sprinkle over batter fine pieces of fat pork, uncooked. Bake in a moderately hot oven. - Mrs. C. A. Cook, 2630 S. State St., Chicago, 111.

Farmers' Pie

Take a 2-qt. pudding-dish, slice a good layer raw potatoes, then a layer of any kind of cold meat, cut in pieces, 3 or 4 onions, season with pepper and salt, a little sage. Any left-over gravies, or fill dish nearly full with water, set on stove till boiling; make a nice, rich crust, put over top and bake till potatoes are done, and crust a nice brown. - Mrs. Wm. O. Everson, 35 E. 22nd St., Chicago, 111.

Tomato Meat Pie

Cover bottom of meat dish with bread crumbs, then a layer of cold meat, chopped fine, then a layer of tomatoes, sliced. Repeat as before, having crumbs on the top.

Season highly with bits of butter and a dash of cayenne. Bake until brown, and serve hot. - Mrs. H. Dukes, 3618 S. State St., Chicago, 111.

Pilaff Of Meat

1/2 cup of rice, 2 cups of chopped cold lamb, 2 tablespoons of butter. Boil the rice in plenty of boiling, salted water for 20 minutes, or until tender. Drain and mix with the finely chopped meat, which should be seasoned with salt, pepper, and a few drops of celery extract. Add the butter, melted, and when the meat is heated turn the rice and meat into a greased tin mold. Place in the oven for 10 minutes, or until the pilaff will keep its form when turned out of the mold. Serve with tomato sauce. - Mrs. Sadie Bryant, 3120 S. Dearborn St., Chicago, 111.

Potted Ham

Mince cold cooked ham, mixing lean and fat together; pound in a mortar, seasoning at the same time with a little cayenne pepper, pounded mace and mustard. Put into a dish and place in the oven for 1/2 hr.; afterward pack it into pots or little stone jars, covering with a layer of clarified butter (lukewarm), tying bladders or paste paper over them. This is convenient for sandwiches. The butter may be used again for basting meat or for making meat pies. - Mrs. Jennie Austin, 3826 S. La Salle St., Chicago, 111.