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Potato Pie

It is a good plan to have made a tin lid perforated with holes, and with a handle at each end, to fit an ordinary-sized pie-dish, on purpose for potato pies. This lid should fit down at least an inch below the level of the dish, and before using it the first time it should be washed in boiling soda and water, as new tin is sometimes poisonous. Having obtained this lid, cut the cold meat into neat slices, sprinkle over them a little pepper and salt, two finely-minced onions, half a cupful of gravy-or failing this, water-and two or three lumps of butter or good beef dripping. Put on the tin lid, and pile upon it as many cold boiled potatoes, mashed with milk, as will fill the space to the top of the dish. Bake in a well-heated oven. Send the pie to table in the dish in which it was baked, with a hot napkin pinned round. The top should be brightly browned. Time to bake, one hour. Probable cost, 2s. Sufficient for four or five persons.