_Frying._ Frying is, in fact, _boiling in fat_. Before you begin to fry, rub the inside of the Frying-pan with a little fat, warm it and wipe it out with a cloth, quite clean.—To fry fish, half fill the pan with fat, olive oil, nice fresh lard, clarified drippings, or beef or mutton suet;—but whatever fat be used let it be perfectly sweet, free from salt, and nice and clean. Keep a _brisk_ fire, and make the fat _very hot_, which may be known by its having done hissing. When ready, carefully drain it quite dry before the fire. We give the following as an example of _the best method of Frying_ SOLES, _and most other kinds of fish_: Let them be quite fresh, and some time before you dress them, wash them thoroughly, and wipe them with a clean cloth, quite dry.—If to be fried with bread-crumbs, beat up an egg, the white and yolk together, quite well, dip the fish in the egg, and cover them completely with grated crumbs, and if you wish the fish to look still better, do them twice over with egg. The fish, if large, may be cut into pieces, the proper size for the table, otherwise they may be fried whole; when cut they must be dished up as if whole. Let the fat in the pan be sufficient to cover the fish, and when it _quite boils_, and begins to smoke, put in the fish; it will be nicely browned in about five minutes, when it should be turned, and fried just as long on the other side. When done lay them on a soft cloth, before the fire, and turn them every two or three minutes, till they are perfectly dry on both sides. The fat in which any thing is fried will serve to fry the same kind of thing several times. _Broths, Soups, Stock, &c._ Cleanliness in this, as in every department of kitchen business, must ever be held as the _leading principle_, and will contribute most to the satisfaction of all parties. An economical Cook, when she boils animal food, will make a rule to convert the liquor, or broth, into some sort of _soup_ or _stock_, which may be done at her leisure, and by which means she will always have _a rich kitchen_, as it is technically called, and will be able to make an _extra dish_, or an additional tureen of soup, at a short notice, and at a trifling expense. The fragments of meat left after dinner, with the trimmings of undressed meat and game, the heads, necks, gizzards, and feet of fowls, &c. when picked and washed clean, will help to enrich _soups_, or make _stock_, and save much expense in gravy meat. The _broths_, if saved in separate pans, will assist in making white or brown soups, and the gravies left in the dishes after dinner, will be good in _hashes_, or, with some trifling ingredients added, will make sauce for fish, goose, &c. The liquor of a knuckle of veal may be converted into GLAZE, if boiled with a knuckle of ham, till reduced to a fourth or a third part, with the necessary herbs and spices added.