The sauce for a salmi should be prepared first, and the joints of the birds just allowed to simmer in it for a little while. Make the gravy from very good strong stock, adding a thickening that shall be transparent, and whatever drops of gravy can be gathered together. A little beef essence may be needed to enrich the stock, also plenty of seasoning. Chopped mushrooms should be added whenever possible, not many will be required. Serve fried potato chips with a salmi, but no other vegetable. Almost everyone has a recipe for plum pudding; it is one of those possessions about which every woman is more or less conceited, so we will not take up space by giving another here. _Neapolitan Pudding_ may, however, be new to some of our readers, and it is one that is well worth being known by all. For it a few macaroons, some sponge cakes, a little apricot jam and a pint or more of rich well-flavoured custard will be needed. Half an ounce of dissolved isinglass should be stirred into the custard, and this should be flavoured with some essence. Arrange the macaroons at the bottom and round the sides of a buttered mould. Spread the sponge cakes with jam, and fit them in, pouring a little juice over all. Pour in the custard while it is hot, and cover the mould tightly, setting it aside to become cold and stiff. When it is turned out, heap some bright jelly around the base and garnish the top with preserved cherries and greengages cut small. Meringues are more difficult to make, and require practice to do them well. The cases require the frothed whites of the eggs to be whisked until very firm, and the sugar should be beaten in with a light hand. Drop this by small spoonfuls on to greased note-paper; bake to a very pale brown, slip off the paper with a sharp knife, scoop out a little of the inside and fill up with cream whipped very stiffly. Any flavouring that may be liked can be used. Croustades of various kinds have been given so often in these pages that it is hardly necessary to repeat the recipe here. Fry the bread in butter or lard, and spread with whatever mixture is chosen whilst they are warm, garnish prettily, and serve warm and fresh though not hot. End of the Project Gutenberg EBook of The Girl's Own Paper, Vol. XX, No. 984, November 5, 1898, by Various