Pork Pie

Some cold pork.

1/2 package macaroni.

1 tablespoonful chopped parsley Salt and pepper to taste.

4 ozs. (1 cup) grated cheese.

1 onion.

1/2 pint (1 cup) cream.

1 egg.

Some pastry.

Cut the meat into neat pieces; boil the macaroni in boiling salted water for half an hour, then drain it; mix the pork with the macaroni, add the cheese, the onion and parsley chopped fine, cream, salt and pepper to taste; butter a fireproof pie-plate, line it with pastry, fill it with the mixture, cover it with pastry, brush it over with the egg well beaten, and bake in a hot oven for half an hour.

Serve hot.

Puffs Of Meat

1 cupful diced roast meat 2 eggs.

1/2 pint (1 cup) milk 1 teaspoonful baking powder.

1 heaping tablespoonful (1 oz.) flour Salt and pepper to taste.

Beat up the eggs, add them gradually to the flour, then add the milk, meat, salt and pepper, and powder.

Divide into buttered cocottes, and bake in a hot oven.

Serve hot.

Rechauffe Of Beef

Some slices of cold roast beef, rare if possible.

1 oz. (1 heaping table-spoonful) butter.

3 tablespoonfuls red currant jelly 1 wineglassful sherry wine Salt and red pepper to taste.

Melt the butter and red currant jelly in a casserole, then add the wine and the seasonings.

When thoroughly hot, add the beef cut in small, neat, rather thick slices. Heat it through, but do not let it boil.

Souffle Of Veal

1 pint (2 cups) cold cooked chopped veal.

2 ozs. (2 heaping tablespoonfuls) butter 2 ozs. (2 heaping table-spoonfuls) flour.

1 pint (2 cups) milk 4 eggs.

2 tablespoonfuls chopped parsley Salt and pepper to taste.

Blend the butter and the flour in an earthenware dish over the fire, add gradually the milk, stir till it thickens, and cook for five minutes. Then add the veal, parsley, and the seasonings.

Remove from the fire and add the eggs well beaten. Pour into a well-buttered casserole and bake in the oven until nicely browned, it will take twenty or twenty-five minutes.

Serve hot.

Surprise Potatoes

5 large potatoes 1 lb. cold meat 3 mushrooms.

2 heaping tablespoonfuls (2 ozs.) butter.

1/2 tablespoonful chopped parsley Salt and pepper to season.

Peel and chop the mushrooms, and cook them in one tablespoonful of the butter. Cut the meat into small pieces, add it to the mushrooms, season nicely, and heat thoroughly. Choose five large, even-sized potatoes, wash and dry them; make a small incision in each, place in a hot oven, and bake until soft.

Cut each potato into half lengthways, scoop out most of the center, and rub through a sieve. Season with salt and pepper, add the remainder of the butter and the parsley; replace some of this mixture in the potato skin, leaving a hollow in each.

Fill this center cavity with the meat preparation. Place the halves of potato together again, lay them in small fireproof dishes, and put in the oven to reheat.