_Grilled Kippered Salmon._—Cut some dried salmon into small long pieces—about four inches long and two inches wide; broil them over a clear fire, then rub them over with fresh butter seasoned with lemon-juice and cayenne, and serve very hot. _Grilled Cod Cutlets._—One ancient recipe for grilling will serve to explain the process, and will enable anyone to perform the operation without difficulty. The first thing to do is to dry the cutlets or anything else in a clean cloth, and then to brush them over lightly with fresh olive oil, place them on a hot gridiron, and grill for about ten minutes; turn them on both sides, and, when done, sprinkle with pepper and salt, squeeze lemon-juice over them, and serve very hot. This is the usual process, and everything—fish, mutton, beef, mushrooms, and chicken or turkey—can be done by it. And now I hope that you will have quite comprehended from what I have written the difference between grilling and devilling, and can see that grills need not be devilled, but that devils must always be grilled. So I will finish up my subject by discoursing on the things to which you may apply the latter process, which are so many that you will find your list of breakfast and supper dishes greatly enlarged. I hope you are not foolishly prejudiced against tinned foods, because they are very excellent if you do not try to purchase them cheaply, and always go to good and reliable shops for them. Thus the matter is in your own hands completely; and you have no one to blame but yourself if they turn out unsatisfactorily. I hope you understand also that devils must not be black as grills are, and not be placed over a too hot fire; but must be well browned and frizzled. And while there are some people who like dry ones, there are other people who prefer that the devil mixture should be thickened round them like a rather thick gravy. In fact, this process rather repeats that of curry-making, as there are dry curries, wet curries, and very wet ones. And now I shall finish with a few more available dishes, which are simple and easily made by any cook, whether good or bad, who can at least read a recipe and follow it. _Devilled Lobster_ is one of the things that can be made with tinned lobster. You must first prepare a paste of salt, dry mustard, curry powder, black pepper, and salad oil. Spread it over the lobster, then melt an ounce of butter in a fire-proof dish, put in the fish, and heat it well through, browning the top. If you are using fresh lobster, it will require fully ten minutes in cooking. Tinned salmon, or the remains of a tinned tongue, may be used in the same manner, and so may the Australian beef.