TATO-PASTY PAN.]

_Mode_.--Place the meat, cut in small pieces, at the bottom of the pan;
season it with pepper and salt, and add the gravy and butter broken,
into small pieces. Put on the perforated plate, with its valve-pipe
screwed on, and fill up the whole space to the top of the tube with
nicely-mashed potatoes mixed with a little milk, and finish the surface
of them in any ornamental manner. If carefully baked, the potatoes will
be covered with a delicate brown crust, retaining all the savoury steam
rising from the meat. Send it to table as it comes from the oven, with a
napkin folded round it.

_Time_.--40 to 60 minutes. _Average cost_, 2s.

_Sufficient_ for 4 or 5 persons. _Seasonable_ at any time.

POTATO PUDDING.

1333. INGREDIENTS.--1/2 lb. of mashed potatoes, 2 oz. of butter, 2 eggs,
1/4 pint of milk, 3 tablespoonfuls of sherry, 1/4 saltspoonful of salt,
the juice and rind of 1 small lemon, 2 oz. of sugar.

_Mode_.--Boil sufficient potatoes to make 1/2 lb. when mashed; add to
these the butter, eggs, milk, sherry, lemon-juice, and sugar; mince the
lemon-peel very finely, and beat all the ingredients well together. Put
the pudding into a buttered pie-dish, and bake for rather more than 1/2
hour. To enrich it, add a few pounded almonds, and increase the quantity
of eggs and butter.

_Time_.--1/2 hour, or rather longer. _Average cost_, 8d.

_Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

TO ICE OR GLAZE PASTRY.

1334. To glaze pastry, which is the usual method adopted for meat or
raised pies, break an egg, separate the yolk from the white, and beat
the former for a short time. Then, when the pastry is nearly baked, take
it out of the oven, brush it over with this beaten yolk of egg, and put
it back in the oven to set the glaze.

1335. To ice pastry, which is the usual method adopted for fruit tarts
and sweet dishes of pastry, put the white of an egg on a plate, and with
the blade of a knife beat it to a stiff froth. When the pastry is nearly
baked, brush it over with this, and sift over some pounded sugar; put it
back into the oven to set the glaze, and, in a few minutes, it will be
done. Great care should be taken that the paste does not catch or burn
in the oven, which it is very liable to do after the icing is laid on.

_Sufficient_--Allow 1 egg and 1-1/8 oz. of sugar to glaze 3 tarts.

[Illustration: SUGAR CANES.]

SUGAR has been happily called "the honey of reeds." The