This, the quickest of all cooking methods, is cooking food in smoking hot fat, or oil. Cheap pieces of meat with tough fibres should never be fried, the quick cooking only rendering them more tough and hard.

Fat must reach a far higher degree of heat than boiling water before it is fit to fry food in, so it is incorrect to speak of "boiling fat," ' smoking fat " being more descriptive.

For frying purposes the pan should be made of strong iron, for the intense heat melts the soldering of tin utensils, and enamel-lined pans soon chip.

There are two methods of frying:

1. The shallow or English method.

2. The deep or French method.

In shallow frying only a small amount of fat is used, enough to prevent the food from sticking to the pan, and an ordinary frying-pan is employed. Sausages, eggs, pancakes, chops, bacon, etc., are cooked this way.

In deep frying a deep pan is used, containing enough fat to cover well the food to be fried. This method is used for rissoles, filleted fish, fish-cakes, etc.; and the article to be fried is usually coated with batter, egg and crumb, or pastry.

Of the two methods the second is the more economical, for though a large amount of fat is required at the beginning, yet after use, when it has cooled slightly, it can be strained through a piece of muslin, and can be used over and over again for sweet or savoury articles, even fish.

In the case of shallow frying only one or two ounces of fat will be used each time, and what little is left over is probably full of crumbs and bits, and so is thrown away.