_Stewing._--Stewing resembles boiling. It is boiling done in the juices of the article cooked increased with a little water. As we wish some of the juices to flow out, we put food to be stewed into cold water. When it has been brought gradually to the boiling point, the heat should then be lowered to the simmering point and the food allowed to simmer for a long while. Stewing is a slow method of cooking but it makes digestible and appetizing meat and coarse vegetables which otherwise would be hard fare. To food which is neither coarse nor tough, it imparts a particularly delectable flavour. Stewed mushrooms are a good example of this. _Braising._--Braising is rather like stewing done in the oven. A tightly covered pan or earthenware dish is required for it and a "slow" oven. The meat is shut in the pan with seasonings and a little water, and cooked long and slowly in the oven. Braising is sometimes done in a closely covered dish set in a moderately heated place on the top of the stove. _Frying._--Frying is done in two ways, by immersing the article to be fried in deep, hot fat and also by laying it first on one side then on the other in a pan in which there is a little hot fat. This latter method is often called sautéing. The object of frying is quickly to form a crisp, brown crust round the oyster, croquette, doughnut or whatever is being cooked, which will not allow the flavour and constituents of the food to escape into the fat, nor the fat to penetrate into the food. Provided this is accomplished, frying is an entirely defensible mode of cooking, but imperfectly done it is a particularly unwholesome method. The temperature of the fat is the point for chief concern. If it is much below 380°, it will soak into the articles put into it, and the result will be food which is unpleasant to look at and hurtful to eat. If the temperature of the fat is much above 380°, food put into it will become almost instantly dark and hard. Fat at the right temperature for frying is perfectly still and smokes a very little. An inch cube of bread dropped into it will become brown in one minute. Articles which are to be fried should be as dry as possible because water lowers the temperature of the fat and makes it sputter. They should also not be very cold as this likewise cools the fat. Lard, suet, drippings, olive oil and combinations of these things are used for frying because they can be raised to a very high temperature. We cannot fry in water because it can never be made hot enough to crisp anything. Fried articles must be carefully drained, it is well if they can be laid on a paper or a netting for this purpose.