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POTATO PIE (another way) (Peel and slice some potatoes)

Peel and slice some potatoes thin, and put them into a pie-dish. Between each layer of potatoes place some sliced onion-to every pound of potatoes allow, say, three-quarters of an ounce of onion-add pepper and salt, put in a little water, and cut about two ounces of dripping or suet into little bits; lay these on the top, cover the pie close with common paste, and let it bake for about an hour and a half. The taste of the pie will be improved by the addition of a few slices of bacon. Time, about one hour and a half to bake. POTATO PIE, "TEN TO ONE."

This pie is a great favourite in country places in the North of England. Line the edges of a deep pie-dish with good crust. Fill it either with beef steak or slices of mutton nicely seasoned, and slices of raw potato the third of an inch thick, and allow eight or ten slices of potato to one piece of meat. Pour a little gravy or water over the whole, cover with a good crust, and bake in a moderate oven. Serve very hot. The pie must be gently baked, or the pastry will be burnt before the potatoes are sufficiently cooked. Time to bake, one hour and a half or more, according to the size of the pie.