Some few years ago great things were expected from what was called the Australian meat in tins. Since the introduction of frozen meat, we have heard a great deal less about meat in tins. Still these tins are very useful to persons living in out-of-the-way places in the country, where frozen meat would be just as difficult to obtain as ordinary butchers’ meat. Australian meat differs very much in quality. As a rule you will find that unless the meat is surrounded by a good deal of jelly it is not worth having at all. When the Australian meat has plenty of jelly with it, and you can turn it out in a solid lump, I am not sure but what the best method is to have it as it is—cold. It wants cutting with a very sharp knife indeed. It is very light of digestion. You can send it to table just as it is, surrounded with the white part of a lettuce, placed alternately with beetroot. Australian meat can, however, be sent to table hot, and there are several ways of doing it. One method is to make it into an Irish stew. Warm the tin just sufficiently to melt the jelly, pour off all the jelly into a saucepan, and slice up half-a-dozen good-sized onions and boil them in the jelly. Boil, say, an equal weight of potatoes to meat, also separately, in some water. Then place the hot cooked potatoes, the tender-boiled onions, and gravy with the meat in a saucepan, and as soon as the meat is hot through send it to table. The reason why we proceed this way is that the drawback to Australian meat is that it is already over-cooked; consequently, you must avoid cooking it more than can be helped. Tinned meat can also be made into curry in a similar way—that is, after you have melted the jelly you pour it off and use it to make some strong, rich curry sauce. The meat should then be placed in the curry sauce and served as soon as it is hot through. The meat should be shredded with a couple of silver forks, so that the curry can be eaten with a fork.