mayonnaise, of brawn, of shrimps, of foie gras, of German sausage or caviare and brown bread and butter, are a few varieties which may serve to suggest others. Tinned meats of all descriptions are much approved and largely patronised by individuals who pride themselves on their capacity for "putting up a bit of luncheon in half a minute." Tinned meats are all very well for a change, no one values them in their proper place more than I do, but it should be understood that they are abused when they are employed constantly. For growing girls who are using their brains fresh food is imperatively required, and one of the chief reasons why these luncheons are to be recommended is that they afford a means of furnishing wholesome and nourishing provision. Yet it must not be forgotten that when fresh meat is not to be had, tinned provisions are to be accepted with gratitude; and it is always wise, therefore, to keep a supply on hand. Trifles made of pastry are always acceptable for occasions of the kind named. Small meat pies, if nicely made, are both appetising and wholesome; the great point to be observed with regard to them is that they should not be dry. Yet it is evident that if liquid gravy were put into them, accidents might be expected, and therefore gravy which will jelly when cold should always be provided, and poured in when hot through a hole left in the pastry for the purpose. Small meat pies can be made of every sort of meat, poultry, and game, the chief detail to be looked after being the seasoning. In making trifles of this sort, girls should not forget that nothing is more effectual in preventing insipidity than a tiny scrap of onion. "Yet onion is objectionable to many people." Of course it is when introduced in large quantities or in large pieces, but if used in very small quantities, and chopped until it is fine as dust, then sprinkled over the meat, it would dissolve entirely, few would suspect that onion was present, and yet there would be no danger that the pie would be tasteless. A little piece of onion the size of a thumb-nail, chopped as small as possible, would be sufficient to flavour two small meat pies four inches in diameter. And a pie this size would be quite large enough for a purpose such as this. Some time ago I gave a few hints as to the best method of making raised pies, therefore I do not need to repeat them now. I may remind girls, however, that one encouragement connected with the attempt is that small pies are much more easy to make than large pies, and that there is small fear of failure in connection with them. Equally acceptable will be meat patties, Cornish pasties, mushroom pies, sausage rolls, &c. Hard boiled eggs, too, are much liked by some people, and if fresh when cooked, they make an agreeable change. It is scarcely necessary to say that one or two slices from the breast of a chicken or duck will always be welcome on an occasion of this sort, if pains be taken to keep these meats from getting dry.