Boil head and liver until perfectly done, cut up as for hash. Put it on again in warm water and season highly with butter, pepper, salt, and a little chopped onion. After well seasoned, put in a baking-dish with one egg beaten light. Bake two hours, and lay over hard-boiled eggs sliced, and strips of pastry across the top. Calf's Head Pudding can be made in the same way.--_Mrs. Col. S._ POTATO PIE. The remains of cold mutton, either roasted or boiled, cut into nice slices, three hard-boiled eggs, also sliced, and two or three potatoes, seasoning of pepper, salt, and pounded mace to your taste. All laid alternately in a baking-dish and filled nearly up with any gravy or stock at hand; cover with a potato crust, full two inches thick, and bake until the potatoes are a nice brown color. If the potatoes are scratched over with a fork, it gives them a pretty, rough appearance. To make the crust, boil and mash the potatoes with a little butter and milk and a small quantity of salt.--_Mrs. R. P._ A NICE PIE. One pound steak, three soft crackers rolled, one small piece of butter, two tablespoonfuls of water, salt and pepper. Bake in a deep pan.--_Mrs. R._ POTATO PIE. A savory potato pie is made thus: A layer of mashed potatoes placed in a pie dish and then slices of any cold meat (if chicken or veal, slices of tongue or ham may be added), and herbs, pepper and salt, sprinkled over to taste. Continue these layers alternately till the dish is full; the potatoes must well cover the top, which should have some butter added, and be brushed over with the yolk of an egg, and put into the oven till done through. A little butter on each layer is needed if the meat is not fat, and it should not be too fat.--_Mrs. S._ CRUMB PIE. Mince any cold meat very finely, season it to taste, and put it into a pie dish; have some finely grated bread crumbs, with a little salt, pepper, and nutmeg; and pour into the dish any gravy that is at hand. Cover over with a thick layer of bread crumbs and put small pieces of butter over top. Place in the oven till a fine brown. Send to the table hot.--_Mrs. W._ HAGGIS. Cut cold beef in pieces and mix with mashed potatoes; fill a baking-dish and season with butter, pepper, and salt. Bake and serve hot. COLD CHICKEN WITH VINEGAR. Cut up the chicken in fine pieces and crack the bones. Season with salt and pepper; put it in a deep baking plate with a lump of butter, and one tablespoonful vinegar. Cover it with hot water. Put a plate over it and stew on a stove or over hot embers. Add one heaping teacup chopped celery to the mixture before cooking.--_Mrs. A. P._ DEVILLED COLD CHICKEN. Take the legs and wings of any cold fowl. Dress with pepper, salt, mustard, and butter; then broil. GIBLET PIE. Made as chicken pie, adding livers of chicken or pigeon, which have been boiled in the water left from cooking; celery and sweet herbs. Season with mushroom or walnut catsup.--_Mrs. T._ SQUAB PIE.