Allow plenty of water, unless the directions for some exceptional thing are given to the contrary. Do not allow the water to boil down enough to expose to the air what you are cooking. If it should, fill up the pot gradually (so as not to check the boiling with boiling water from the tea-kettle. Almost everything is better for being boiled slowly (meat must be, to be tender), and the pot should be kept covered. Boiling must be continuous; many things are ruined if the process stops even for a few minutes. This is especially the case with meat and puddings.
This is to boil anything till only half done.
(The word fry is often applied to this process, but to fry is something quite different, as will be seen later.)
Put into a rather deep kettle two or three pounds of lard. There should be enough to completely cover the article to be cooked. This ought not to be put in till the heat of the lard has been tested. Let it simmer (not boil fast), then throw in a bit of bread. If it browns directly, the fat is hot enough. If it burns, set the kettle on the back of the stove where the contents will cool down. If there is any danger of burning what you are cooking, throw into the fat a slice of raw potato.
It is a good plan to have ready a large piece of soft, thick paper on which to lay for a moment the potatoes, or whatever you have cooked, as soon as taken out of the lard; it will absorb any superfluous grease - though if one takes pains to have the lard hot enough, the articles cooked in it will not be very greasy.
This is a favorite way of cooking, and it is not extravagant if properly attended to. When you have finished using it, let the lard stand a few minutes, without boiling, to settle; then strain it while still hot into a clean jar. When cold, cover tight, and set in a cold place. It can be used several times over for the same thing, and in fact other things may be cooked in it, unless it has been used for fish, or it has a strong, decided flavor from what has been boiled in it before.