Bacon should be well washed and scraped and put to soak all night. In the morning, put it to boil slowly; simmering is better. After it has once boiled, throw the water off and fill up with fresh water; then let it simmer for three hours. When thoroughly done, the rind comes off easily, and the meat tastes fresh and sweet. FRYING BACON. The great secret in frying is to have the fat as hot as fire will make it before putting the article to be cooked into it. The object is to close up the pores of the flesh at once, and prevent the fat from penetrating it, rendering it greasy and indigestible. After the bacon is well soaked, cut it into thin slices, and fry it crisp. If it is cold bacon, slice it into a pan, cover it with bread crumbs--stale bread grated--add very little fat, and put it over a quick fire for four or five minutes; then turn it, and cook the other side. BACON, GERMAN STYLE. When the bacon is parboiled, clean it thoroughly, taking off the rind and all the bones; put it into clean pans, cutting it into strips, with enough water to cover the bottom of the pan, place it in the oven, and let it bake until the top is browned, basting it with the liquid in the meanwhile to prevent its burning or becoming dry. BOILING POTATOES. Every cook thinks he can cook potatoes, but the number that can cook them well is very small. Put the potatoes, with their skins on, into the kettle, first washing them; then fill it with cold water, throw in a handful of salt, and put it on the fire. When the water boils, throw in a little cold water to check it; do so two or three times. When the potatoes are very nearly cooked, pour off _all_ the water, and stand the kettle over the fire until the steam evaporates. If this does not make them mealy it is the fault of the potatoes. The potatoes should always be picked out of uniform size for each kettle, as they boil more equally. FRIED POTATOES. Cut the vegetable into thin slices and throw them into cold water for half an hour; then put them into fat _hissing hot_, and fry them until they acquire a golden hue. Some persons cut them only into quarters, but they are not near so crisp and nice. TO BOIL RICE.