A charcoal fire is best for broiling. To prevent the fat dripping into the fire, set the gridiron aslant. For turning the broiling article, use tongs, as a fork will let out the gravy. When the article is done, it will feel firm if touched with the tongs; by no means cut the meat to ascertain if it be done, as that will let out the gravy. FRYING—is “to scorch something solid in fat, or oil,” or butter. Lard, clarified suet, or dripping, are well adapted for fish, eggs, potatoes, and meat generally. Olive oil is much used for fish; and the same oil will serve for more than one frying. Butter is used, but it is not as well adapted for frying as either of the other articles. Be careful that the fat or oil is fresh, clean, and free from salt, else what you fry in it will be of a bad colour and flavour; salt will prevent it from browning. Fat or oil, to be used again, should be strained through a sieve before it is set aside. Fat becomes richer from having meat fried into it, and may be used repeatedly; but the fat that has been used for fish cannot be used again for meat. The fat must have left off bubbling and be quite still before you put in the articles. To prepare crumbs for frying, dry thoroughly in a warm oven, or before the fire, any waste pieces of bread; then pound them in a mortar and sift them, and put them away till wanted. This is much better than grating bread as it is needed, or using oatmeal, &c. When you wish fried things to look as well as possible, do them _twice_ over with egg and crumbs. If eggs be very dear, a little flour and water may be substituted for them in preparing fish to fry. In frying, use a slice to lift the articles in and out of the pan, and drain them. To make batter for frying: melt two ounces of butter in a little warm water, and pour it upon half a pound of flour; stir it and add water enough to form a batter, thick enough to adhere to whatever is put into it; but it should run freely: add some salt and the beaten whites of two eggs. A small shallow frying-pan, or _sauté_ pan, as it is called, is very useful to fry articles to be stewed: this method differs from common frying, as it only requires butter enough to keep the article from sticking to the pan and burning. The fire for frying should be free from smoky coals, sharp, and even. Charcoal makes the best frying fire. The fat should be carefully drained from all fried articles; indeed, they should be so dry as scarcely to soil a cloth. Fish is best drained by wrapping it in soft white-brown paper, by which it will so dry as not to soil the napkin upon which it is served. STEWING.—All articles to be stewed should first be boiled gently, then skimmed and set aside in an even heat: on this account, charcoal makes the best fire for stewing. All stews, or meat dressed a second time should be only simmered, as the meat should only be made hot through.