Frying means cooking by immersion in hot fat, butter, or oil. There is no English word for what is called frying in a spoonful of fat, first on one side, and then on the other. SautÚ is the French word, and should be Anglicized. Ordinary cooks, instead of frying, invariably sautÚ every thing. Almost every article that is usually sautÚd is much better and more econom-ical fried; as, for instance, oysters, fish, birds, cutlets, crabs, etc.

The fat should always be tested before the article is im-mersed. A little piece of bread may be thrown in, and if it colors quicldy, the fat is ready, and not before. The temperature of hot grease, it will be remembered, is much greater than that of boiling water, which can not exceed a certain degree of heat, whether it boil slow or fast. Hot grease reaches a very high degree of heat, and consequently the surface of any thing is almost instantaneously hardened or crisped when thrown into it. The inside is thus kept free from grease, and is quicldy cooked. An article first dipped in egg and bread - crumbs should be entirely free from grease when thus cooked, as the egg is hardened the instant it touches the hot grease, and the oyster, croquette, cutlet, or sweet-bread is perfectly protected. The same fat can be used repeatedly for frying the same thing. The fat in which fish is fried should not be again used for any thing except fish. Professional cooks have several frying-ket-tles, in which fat is kept for frying different things. A little kettle for frying potatoes exclusively should always be at hand.

One will see that this style of cooking is economical, as there is very little waste of fat; and then fried articles need no other dressing.

After frying fish, meat, or vegetables, let the fat stand about five minutes; strain, and then return it to the kettle, which should always be kept covered, after it is once cold.

Beef suet, salted, is quite as good for frying as lard, and is much cheaper. It is well to purchase it by the pound, and have it rendered in the kitchen.