Mix the meat, water, and seasoning all together in a saucepan and let it cook till it gets rather dry, stirring it often. Butter a baking dish and cover the sides and bottom with the potato, half an inch thick. Put the meat in the center, and then put the rest of the potato over the top and make it nice and smooth. Put bits of butter all over the top and brown in the oven.
CREAMED SALMON
| 1 | can of salmon (medium size). |
| 1 | large cup of white sauce, well seasoned with salt and pepper. |
Open the can, drain the fish of oil and take out the skin and bones; mix lightly, lay on squares of buttered toast; put slices of lemon and bits of parsley all around the edge of the platter. (You can use any sort of cooked fish instead of salmon.)
HOT SARDINES
| 1 | box large sardines. |
| 4 | slices of toast |
| Juice of ½ a lemon. | |
| Sprinkles of salt, pepper and dry mustard. |
Open the sardines and lift them out carefully; drain the oil off. Put them on a tin plate in the oven to get very hot while you make toast and cut it into strips; cut the crust off and butter them a little. When the sardines are hot put one on each strip of toast, sprinkle with lemon juice, salt, pepper and mustard (only a tiny bit of mustard), and serve at once on a hot dish with parsley all around.
Besides these good things the children made all sorts of potatoes and muffins and everything else they had learned, and they really had a beautiful time. But the most fun of all was on Saturday when they had the cooking to do for two days and plenty of time in which to do it.