Miss Parloa's kitchen companion

it boils. Season with salt and pepper. Season the meat, also, and put it into the stew-pan. Simmer for ten minutes, and then turn into a deep escalop dish, leaving at least an inch of space at the top for the potatoes. When the potatoes have cooked for half an hour, pour all the water away from them, and mash them until fine and light. Heat the gill of milk, and add it to the potato ; and add also enough salt and pepper to give the mixture a seasoning to your acceptance. Spread the potato in the escalop dish, and cook in a hot oven for a quarter of an hour. In that time the potato should turn a delicate brown. Serve as soon as taken from the oven. Any kind of cold roast meat or fish may be treated in the same way as beefsteak. * Shepherd's Pie. Cut up enough cold roast beef to make a quart of small, thin slices. Season the meat with salt and pepper, and after putting it into a deep earthen dish, pour over it a sauce made as follows : — Put two table-spoonfuls of butter into a frying-pan, and when it has become hot, add two scant table-spoonfuls of flour. Stir until this is dark brown, and then add a pint of water. Season with salt and pepper, and boil for three minutes. Pare, boil, and mash eight good-sized potatoes ; then add to them a cupful of boiling milk, a table-spoonful of butter, and salt and pepper to suit the taste. Spread this preparation over the meat and sauce, beginning at the sides of the dish and working toward the centre. Bake for thirty minutes. Other meats besides roast beef may be used in a shepherd's pie. *Beef Pastie. Use for this savory luncheon dish two pounds of the round or flank of beef, enough raw potatoes to make when pared two quarts of small cubes ; three teaspoonf'uls and a half of salt, half a teaspoonful of pepper, two table-spoonfuls of chopped onion, one generous pint of water, three-fourths of a cupful of milk, one generous pint of unsifted flour, two level teaspoonfuls of bakingpowder, and one table-spoonful of butter. Cut the meat into cubes, and put it, together with the potatoes, onion, two table-spoonfuls of flour, the pepper, and two teaspoonfuls and a half of salt, into a large earthen dish that will hold a little more than three quarts. Mix thoroughly, and then add the water. Cover the dish with a large plate, or anything else that will prevent the escape of steam, and set it in a very moderate oven for one hour. At the end of that time mix the remaining flour, the baking-powder, and a scant teaspoonful of salt, and rub the mixture through a sieve. RUD the butter into the mixture with the hands ; then add the milk, and mix quickly with a spoon. Sprinkle the moulding-board with flour, and roll the dough on it until it is the size of the dish in which the mixture is baking. Remove the dish from the oven, and after taking off the cover, cover the dish with the paste. Return to the oven, and cook for a quarter of an hour ; then put the dish-cover over the paste, and cook fifteen minutes longer. Serve the pastie in the dish in which it is prepared. There will be enough for six or eight persons. It is well to pin a napkin around the dish. • *Timbale of Cold Meat.