Easy dishes for small incomes, or, The housewife's guide to practical cookery

2. Form half of the mashed potatoes into a mound on a baking dish. 3. Lay the sausages side by side on the potatoes. 4. Cover the sausages with the rest of the potatoes so that they are entirely hidden and form into a nice shape. 5. Make a hole in the centre at the top so that a funnel will pass down when cooked. 6. Place in a hot oven for thirty minutes. 7. When the potatoes are browned, fill the centre with thick gravy and pour some round the mould. 8. Serve hot and quickly. N.B. — When mashing the potatoes, butter, milk and seasoning should be added. SAUSAGE ROLLS Ingredients : One pound of Flour Six ounces of Lard One pound of Sausages Half a teaspoonful of Salt Cold water. 1. Put the sausages in a saucepan of cold water, bring to a boil, drain away the water and remove the skins. 2. Rub the lard into the flour, add the salt, mix to a stiff paste with cold water. 3. Divide the paste and the sausage meat into eight or ten portions. 4. Roll each piece of paste into a thin strip on a floured board. 5. Place a portion of the sausage on each, damp the edges of the paste, roll up and press the edges together. 6. Brush over with milk or well-beaten egg, and bake in a quick oven for half an hour. SCOTCH COLLOPS Ingredients : One pound of Veal One Apple One Anchovy One Onion One Mushroom One ounce of Butter One pound of Spinach 1. Cut the meat into slices about the size of a five shilling piece and dip into flour. 2. Put the butter in a stewpan, add the sliced onion, peeled and chopped apple and a little finely chopped parsley. 3. Place the meat on top of these ingredients, cover the pan with a lid and simmer until tender. 4. Arrange a pyramid of cooked spinach on a dish and dish the collops seasoned with pepper and salt round the spinach. 5. Thicken the gravy if necessary, pour over the spinach and send to table with halved lemons. SEA PIE Ingredients : One pound of Beef Steak One Onion Salt and Pepper Half a pound of Flour Quarter of a pound of Suet One teaspoonful of Baking Powder Cold Water One ounce of Butter and Dripping. 1. Cut the meat into pieces about half an inch square. 2. Skin and chop the onion. 3. Melt the butter in a saucepan and fry the onion, add a dessertspoonful of flour and make a sauce with a pint of water. 4. Add the meat and seasoning and simmer gently for twenty minutes. 5. Chop the suet, mix with the flour, baking powder, and a pinch of salt. 6. Add sufficient water to make a stiff paste. 7. Form into a round, a little larger than the lid of the saucepan, place on top of the stew and cook for one hour. 8. To dish, cut the pastry into quarters and lift on to a plate, place the stew on a hot dish and lay the pastry on top in the form of a round. SHEEP’S HEAD Ingredients : Sheep’s Head. One' quart of Stock One ounce of Butter One ounce of Flour Half a pint of Milk One Turnip One Leek One Parnsip. 1. Remove the brains and place in clean water. 2. Blanch the head, place in a saucepan and cover with the stock. 3. Peel, and shoe the turnip, parnsip, and leek, and add to the stock. 4. Boil until the meat leaves the bones. 5. Skin the tongue, cut in slices and slice the meat from the head. 6. Make a sauce from the brains, butter, flour and milk, add