Take some stiff mashed potatoes. Make a stuffing with 1/4-lb. minced and fried mushrooms, 2-ozs. chopped and cooked macaroni, and 1 tablespoonful breadcrumbs, moisten with a little beaten egg. Shape 2 rounds of potato, make a hollow in one, fill with the stuffing and press the other over it. Roll in egg, then in breadcrumbs, and fry crisp. =59. Mock Steak Pudding.= Take 1-lb. chestnuts, 1/4-lb. mushrooms, 1 onion, 1-oz. butter, 1/2-pint stock, a few forcemeat balls, and 4-ozs. of pine kernels. Make a thick brown gravy with the butter, onion and stock, boil the chestnuts, remove the skins and husks and add them to the gravy, with pepper and salt to taste, simmer for 15 minutes. Line a buttered basin with a good crust (allowing 4-ozs. rolled and chopped pine kernels and 1/2-oz. butter to 8-ozs. flour) and put in a layer of the chestnut mixture, then a layer of chopped mushroom and forcemeat balls till the basin is quite full; cover with a thick crust and boil for 2-1/2 hours. =60. Mock Chicken Rolls.= Take 1 cup brazil nuts, 2 cups breadcrumbs, 1 gill milk, 1 oz. butter, a little pepper and salt, mace, a few drops of lemon juice. Melt the butter and add the milk and flour to it, cook for a few minutes, add the breadcrumbs and ground nuts, then the other ingredients, mix well and turn over on a plate to cool. Form into rolls, dip into egg, then in breadcrumbs, and fry in boiling oil. Serve with bread sauce and mashed potatoes. =61. Savoury Sausages.= Make of the same ingredients as in recipe No. 64. Pound well in a basin, season rather highly, add a few chopped mushrooms, and a little butter. Leave to get quite cold. Then form into sausages, with well-floured hands, brush over with beaten egg, and fry or bake till crisp and brown. They may need a little basting if they are baked. =62. Savoury Chestnut Mould.= Peel two dozen chestnuts and stew gently in vegetable stock until nearly soft. Now remove half the chestnuts, and continue to cook the remainder until quite soft, gradually reducing the stock. Mash the contents of the pan with a fork, then stir in 2 tablespoonfuls of breadcrumbs, 2-ozs. of butter, pepper and salt, 1 egg, and lastly the partly cooked chestnuts, cut into neat pieces. Well grease a basin or mould, pour in the mixture and steam three-quarters of an hour, and serve with brown gravy or onion sauce. The main point about this dish is to retain the flavour of the chestnut without the addition of herbs, &c., &c. =63. Walnut Pie.= (A Tasty Dish). Put 4-ozs. of shelled walnuts through a mincer. Put a layer of boiled rice at the bottom of a buttered baking dish. Spread half the minced nuts evenly on top of the rice, then a layer of tomatoes, seasoned with onion, pepper and salt, mace, and ketchup, then another layer of rice, more nuts, etc., till the dish is nearly full. Cover thickly with breadcrumbs, pour melted butter over, and bake a nice brown. Serve with tomato sauce. =64. Savoury Lentil Roll.=