MACARONI PUDDING

* 3 oz.  Macaroni—­2d. * * 1/2 lb.  Cold Meat—­2d. * * Pepper and Salt * * 1/2 pint Gravy * * 2 Eggs * * 1/2 pint Milk * * 1 teaspoonful Parsley—­3d. * * Total Cost—­7d. * * Time—­One Hour * Boil the macaroni in stock or water.  Mince the meat finely, and season with parsley, pepper, and salt.  Rub a pudding basin or mould with butter, put the macaroni and meat in in layers, and season nicely.  Beat up the eggs and milk and pour them over, cover with buttered paper, and steam for one hour.  Turn out of the basin carefully, and pour round it a little nice brown gravy or white sauce.

SHEEP’S TONGUES IN TOMATO SAUCE

* 6 Tongues—­1s. * * 1/2 pint Tomato Sauce—­2 1/2d. * * 1 doz.  Peppercorns * * 1 Onion * * 1 fagot Herbs * * 1 Carrot—­1d. * * Total Cost—­1s. 31/2 d. * * Time—­Three Hours. * Wash the tongues in cold water, put them into a saucepan, cover them with cold water or stock, and bring to the boil, then skim well.  Either corned or fresh tongues will do for this dish.  If corned, no salt is required; but if fresh ones are used, put in a dessertspoonful of salt.  Put in the vegetables and peppercorns and simmer gently for two hours, then take them up, plunge them into cold water and remove the skin.  Trim them off and cut in half.  Make some tomato sauce by recipe given elsewhere.  The liquor in which the tongues were boiled may be used for this if it is not too salt.  Lay the tongues in and simmer for another hour; dish carefully, boil up the sauce and pour over.  Garnish with chopped parsley.

BROWN MINCE

* 1 lb.  Cold Roast Beef—­4d. * * 1/2 lb.  Bread Crumbs—­1d. * * Pepper and Salt * * 1 Egg * * 1/2 pint Gravy * * Nutmeg—­1d. * * Total Cost—­6d. * * Time—­One Hour * Mince up the beef finely and mix it with the bread crumbs; season with pepper, salt, nutmeg, or parsley.  Beat up the egg, mix it with the gravy, and pour over the meat and crumbs.  Butter a basin, sprinkle well with brown bread crumbs, put in the mince.  Cover over with a plate and bake for an hour, then turn on to a hot dish and pour a little nice gravy round it.

STEAK A LA JARDINIERE

* 1 lbs.  Steak—­5d. * * 1 gill Green Peas—­2d. * * 1 gill French Beans—­1d. * * 1/2 oz.  Flour * * 1 oz.  Butter * * 1 Carrot * * 1 Turnip * * 1/2 pint Gravy * * Salt—­1 1/2d. * * Total Cost—­91/2 d. * * Time—­Three Hours * Cut the steak into neat pieces and fry very quickly in the butter; take it out, put in the flour, and when quite smooth pour on the gravy and stir until it boils.  Put back the steak, and simmer very gently for three hours.  Cut the carrot and turnip up into thin strips, and put them in when the steak has been cooking for two hours.  Boil the peas and beans separately, and add them to the stew five minutes before serving.  Arrange the steak on a hot dish, put the vegetables round, and pour over the gravy.  The greater the variety of vegetables used the nicer this dish will be.