Bring it to the boil, then cover down by the side of the fire for five minutes.  Place carefully in the centre of a hot dish, boil up the gravy and pour over.  Arrange the macaroni round the dish as a border, and serve hot.

STEWED STEAK AND WALNUTS

* 2 lbs.  Steak—­5d. * * 1/2 pint Water or Stock * * 3 Pickled Walnuts * * 1 teaspoonful Vinegar * * 1 teaspoonful Cornflour * * Salt and Pepper * * Total Cost—­6d.—­1d. * * Time—­Three Hours * Cut the steak into neat pieces, put it into hot water and bring to the boil, then keep it below boiling point, but simmering very gently for two hours and a half.  Mix the cornflour with a tablespoonful of the vinegar from the walnuts and stir it in, add salt to taste and a small pinch of pepper.  Cut up three walnuts and put them in, bring to simmering point again, and cook for at least another half-hour, then dish neatly.  Boil up the gravy and pour over it.

STEAK AND MACARONI

* 2 lbs.  Steak—­5d. * * 2 oz.  Macaroni—­1 1/2d. * * 1 oz.  Dripping * * 1/2 pint Stock * * 1 Onion * * 1 doz.  Peppercorns * * Salt—­1/2d. * * Total Cost—­7d. * * Time—­Three Hours * Cut the steak into neat pieces, put the butter or dripping into a saucepan and fry the steak quickly; take it out, shred the onion and put it in with the peppercorns, and let it get quite brown.  Pour over the stock and stir until it boils, then put back the steak and let it simmer very gently for three hours.  While it is cooking, boil the macaroni in weak stock or water for twenty-five minutes, and if it is ready before it is wanted keep it in hot water.  When the steak is done, dish it neatly, flavour the gravy, boil it up and pour over.  Cut the macaroni into short pieces and place it round the dish as a garnish.

MUTTON CHOPS IN BATTER

* 2 Eggs—­2d. * * 2 lbs.  Chops—­5. * * 1 pint Milk—­2 1/2d. * * 3/4 lb.  Flour * * Salt and Pepper—­1/2d. * * Total Cost—­10d. * * Time—­One Hour and a Quarter * Break the eggs into a basin, beat in the flour with a fork, then add gradually the milk, season with a little pepper and salt.  Rub some dripping on a baking dish, pour in the batter, lay in the chops.  Put into a moderate oven and bake for about one hour and a quarter.  Serve hot.

TOMATO PIE

* 3 or 4 Tomatoes—­2d. * * 1 lb.  Chops—­2 1/2d. * * 1 oz.  Butter—­1d. * * 4 Cold Potatoes—­1d. * * Pepper and Salt * * 1 tablespoonful Milk—­1/2d. * * Total Cost—­7d. * * Time—­One Hour and a Quarter * Skin and slice up the tomatoes, put a layer at the bottom of a pie-dish, then lay in the chops.  Season with pepper and salt, and cover with the rest of the tomatoes; mash up the potatoes until ver smooth.  Warm the butter and milk and pour it over them and make into a paste.  Cover the dish with this crust, brush the top over with a little milk, put into the oven and bake for about one hour and a quarter.