FRICASSEE OF RABBITS. Skin them, cut them in pieces, soak in warm water, and clean them. Then stew them in a little fresh water, with a bit of lemon peel, a little white wine, an anchovy, an onion, two cloves, and a sprig of sweet herbs. When tender take them out, strain off the liquor, put a very little of it into a quarter of a pint of thick cream, with a piece of butter, and a little flour. Keep it constantly stirring till the butter is melted; then put in the rabbit, with a little grated lemon peel, mace, and lemon juice. Shake all together over the fire, and make it quite hot. If more agreeable, pickled mushrooms may be used instead of lemon.--To make a brown fricassee, prepare the rabbits as above, and fry them in butter to a nice brown. Put some gravy or beef broth into the pan, shake in some flour, and keep it stirring over the fire. Add some ketchup, a very little shalot chopped, salt, cayenne, and lemon juice, or pickled mushrooms. Boil it up, put in the rabbit, and shake it round till it is quite hot. FRYING. This is often a very convenient and expeditious mode of cooking; but though one of the most common, it is as commonly performed in a very imperfect manner, and meets with less attention than the comfort of a good meal requires. A fryingpan should be about four inches deep, with a perfectly flat and thick bottom, and perpendicular sides. When used it should be half filled with fat, for good frying is in fact, boiling in fat. To make sure that the pan is quite clean, rub a little fat over it, then make it warm, and wipe it out with a clean cloth. Great care must be taken in frying, never to use any oil, butter, lard, or drippings, but what is quite clean, fresh, and free from salt. Any thing dirty spoils the appearance, any thing bad tasted or stale spoils the flavour, and salt prevents its browning. Fine olive oil is the most delicate for frying, but it is very expensive, and bad oil spoils every thing that is dressed with it. For general purposes, and especially for fish, clean fresh lard is not near so expensive as oil or clarified butter, and does almost as well, except for collops and cutlets. Butter often burns before any one is aware, and what is fried with it will get a dark and dirty appearance. Dripping, if nicely clean and fresh, is almost as good as any thing: if not clean, it may easily be clarified. Whatever fat be used, let it remain in the pan a few minutes after frying, and then pour it through a sieve into a clean bason. If not burnt, it will be found much better than it was at first; but the fat in which fish has been fried, will not serve any other purpose. To fry fish, parsley, potatoes, or any thing that is watery, the fire must be very clear, and the fat quite hot, which will be the case when it has done hissing. Fish will neither be firm nor crisp, nor of a good colour, unless the fat be of a proper heat. To determine this, throw a little bit of bread into the