When meats have been properly divided--so that each portion can receive its own appropriate style of treatment--next comes the consideration of the modes of cooking. These may be divided into two great general classes: those where it is desired to keep the juices within the meat, as in baking, broiling, and frying; and those whose object is to extract the juice and dissolve the fibre, as in the making of soups and stews. In the first class of operations, the process must be as rapid as may consist with the thorough cooking of all the particles. In this branch of cookery, doing quickly is doing well. The fire must be brisk, the attention alert. The introduction of cooking-stoves offers to careless domestics facilities for gradually drying up meats, and despoiling them of all flavor and nutriment,--facilities which appear to be very generally laid hold of. They have almost banished the genuine, old-fashioned roast meat from our tables, and left in its stead dried meats with their most precious and nutritive juices evaporated. How few cooks, unassisted, are competent to the simple process of broiling a beefsteak or mutton-chop! how very generally one has to choose between these meats gradually dried away, or burned on the outside and raw within! Yet in England these articles _never_ come on table done amiss; their perfect cooking is as absolute a certainty as the rising of the sun. No one of these rapid processes of cooking, however, is so generally abused as frying. The frying-pan has awful sins to answer for. What untold horrors of dyspepsia have arisen from its smoky depths, like the ghosts from witches' caldrons! The fizzle of frying meat is as a warning knell on many an ear, saying, "Touch not, taste not, if you would not burn and writhe!" Yet those who have traveled abroad remember that some of the lightest, most palatable, and most digestible preparations of meat have come from this dangerous source. But we fancy quite other rites and ceremonies inaugurated the process, and quite other hands performed its offices, than those known to our kitchens. Probably the delicate _cote-lettes_ of France are not flopped down into half-melted grease, there gradually to warm and soak and fizzle, while Biddy goes in and out on her other ministrations, till finally, when thoroughly saturated and dinner-hour impends, she bethinks herself, and crowds the fire below to a roaring heat, and finishes the process by a smart burn, involving the kitchen and surrounding precincts in volumes of Stygian gloom. From such preparations has arisen the very current medical opinion that fried meats are indigestible. They are indigestible if they are greasy; but French cooks have taught us that a thing has no more need to be greasy because emerging from grease than Venus had to be salt because she rose from the sea.