In order to reduce primary methods to such business-like proportions, it is necessary to consider them in their effect on different foods, having due regard to texture and to the effect of a moist or a dry heat. It would be a matter of interest to know how the established methods of cooking meat and fish all really conduce to one end, viz. to soften the fibres by steam formed from their own juices. The rules for most methods of cooking these foods lead to this assumption, though nominally based only on a means of retaining these juices in order to save a valuable part of the food. The actual part played by the liquid in which foods are cooked is possibly very small, but not to be ignored; the presence of salt in the water in which beef or potatoes is cooked makes an appreciable difference in the flavour and probably in the food value. The relation of the fat used in frying to the food fried in it is too often quite misunderstood, and a dyspeptic patient consequently is ordered "no fried food." To "fry in butter" sounds well, but it is practically impossible; to _sauté_ in butter at a temperature allowing some of the butter to enter the food, is quite a valuable method of cooking; but to raise the temperature to a point at which frying can be done is to char the butter. To fry properly, the food should be immersed in fat so hot that the outside of meat is immediately "set." Then allow the heating of the juices inside the meat to perform the necessary cooking. The immersion of the cold food soon lowers the temperature of the fat and makes continued immersion possible. The best kind of fat for this purpose and the relative temperature at which different fats may be used needs more investigation. At present for ordinary kitchen use we have no more reliable test of temperature than to venture a bit of bread and judge by result. One thing we may accept--frying is not a greasy or rich method of cooking. The fat used is merely a means of excluding atmosphere and cooking food at a high temperature; it bears no more relation to the food itself than does the atmosphere of the oven in baking.