Of all the apparently simple modes of cookery there is none more so than that of frying, but yet how rare to meet with it done properly. I believe it is to be attributed, in a great measure, to the idea that, to do it well is expensive. I have therefore made a series of experiments upon a plan such as should be followed in every private house, and I am convinced that to do it well is cheaper than doing it badly; but, in the first place, we ought to consider, What is frying ? It is the insertion of any substance into boiling oil, or grease, by which the surface of that substance becomes carbonized, and the heat which effects this object is sufficient to solidify the albumen and gelatine, or, more commonly speaking, cooked; to do this properly, the substance ought to be covered by the liquid, so that the heat acts all over it at the same time, or otherwise the osmazome, or gravy, will be dried out of that part which is not covered, and the succulence and flavor of the viand lost; or, should the liquid not be of that degree of heat which would carbonize the surface on the moment of its immersion, it would then enter into the substance, render it greasy, and destroy its flavor, which no degree of heat afterwards could remedy. Those articles which are fried are generally those which have a coating of materials (such as bread-crumbs and batter) which are quickly carbonized, and thus form a crust which prevents the grease penetrating, concentrates the liquids, and preserves the flavor of the article; the carbonization once effected, the fire should be immediately moderated, particularly if the article is large, in order that the ulterior may become properly solidified. All articles properly fried are generally much liked, as they are agreeable to the eye, and afford a pleasing variety.

The plan that I recommend you to adopt is, to obtain an iron or copper pan long enough for a good-sized sole, and 6 to 8 inches deep, and fill three to four inches of it with fat - the skimmings of the stock-pot, or, if that should not be sufficient, the kidney-fat of beef, cut up, melted, and strained. In wealthy establishments, lard, and, in some, bacon-fat melted is used, and, for some articles, olive oil, which can only be used once; but in our less luxurious homes I think the above is sufficient, besides, it has the advantage of not requiring that great attention which the other does. "When you have the fat on, before immersing the sub-stance you intend to fry, see that it is sufficiently hot by dipping your finger (not in the fat), but in a little water, and then hold it over the fat, so that a few drops go into it; if it spits and throws back the water, it is sufficiently hot: or, throw in a small dice of bread and take it out immediately; if it is firm or colored, it is hot enough: or, in frying of fish, before putting it in, lay hold of the head and dip the end of the tail, and, if it crisps it, then let the remainder go in. I have found, if due attention is paid to the pan to prevent it from burning, forty articles may be fried in it before it wants renewing; and I am certain it will be found cheaper than the common way of putting a little fat into the frying-pan and turning the sole over and over, for you are then almost certain of sending the grease up to the table, where it is not wanted. When the fat' is not used, it should be emptied, whilst hot, through a sieve, into an earthen pipkin, and covered with paper to prevent the dust going in it. For the purpose of frying, an iron wire-basket, with a handle, is used, in which the object to be cooked is placed, and thus inserted in the liquid. The cost of this instrument is trifling.