The whole secret is in having fresh curled parsley, bright in color, and perfectly dry. It is better not washed; therefore never use any but the cleanest. Have the fat in the frying-kettle hot enough to brown a cube of bread in a few seconds; put the parsley in a frying-basket; put it in the fat, and in half a minute, if the fat is hot enough, it will be crisp and green; it will break easily when you take it out; lay it on blotting-paper or grocer's tea-paper to absorb the grease.

Croutons, which sound very fine, are just pieces of stale bread cut with a cutter into pretty shapes and dropped into the same hot fat; they will take one minute to become golden brown; never let them be a dark color. Nicely-made hash served on the centre of small rounds of fried bread, with a little parsley, becomes an entree instead of a make-shift dish.

Eggs carefully broken and dropped into this same kettle of boiling fat, and laid round a dish of nice hash, make a very different breakfast-dish to one of hash with boiled eggs, yet the expense is the same and the trouble no more. Once you get used to using the deep frying-kettle, it will be so much easier than the saute - otherwise, frying-pan - that you will think nothing of using it, and turning out golden wonders even if you are in the greatest hurry. Eggs (to return to the subject) fried one minute in this way, come out golden-brown balls.