little salad dressing over them. This way of doing meat is very useful
for taking to picnics, or for taking on a long journey.

[_Pour la Patrie._]



SAUSAGE PATTIES

Half a pound of sausage meat of any kind that you like. Make some rounds
of paste, lay the meat on half of each round and fold over. Steam for
quarter of an hour, or stew in plenty of gravy.

[_Pour la Patrie_.]



SAUSAGE AND POTATOES

Roll some cooked sausage meat in mashed potatoes, making a roll for each
person. Brush the potatoes over with milk and put them to bake till
nicely browned. Decorate with gherkins on each roll of butter.

[_Pour la Patrie_.]



RAGOUT OF COLD MEAT

Take any cold meat that you have, free it from fat and skin and cut it in