into the article cooked as pork fat.

In families of any size, where there is much cooking required, there
are enough drippings and fat remnants from roasts of beef, skimmings
from the soup kettle, with the addition of occasionally a pound of
suet from the market, to amply supply the need. All such remnants and
skimmings should be clarified about twice a week, by boiling them all
together in water. When the fat is all melted, it should be strained
with the water and set aside to cool. After the fat on the top has
hardened, lift the cake from the water on which it lies, scrape off
all the dark particles from the bottom, then melt over again the fat;
while hot strain into a small clean stone jar or bright tin pail, and
then it is ready for use. Always after frying anything, the fat should
stand until it settles and has cooled somewhat; then turn off
carefully so as to leave it clear from the sediment that settles at
the bottom.

Refined cotton-seed oil is now being adopted by most professional
cooks in hotels, restaurants and many private households for culinary
purposes, and will doubtless in future supersede animal fats,
especially for frying, it being quite as delicate a medium as frying
with olive oil. It is now sold by leading grocers, put up in packages
of two and four quarts.

The second mode of frying, using a frying pan with a small quantity of
fat or grease, to be done properly, should, in the first place, have
the frying pan hot over the fire, and the fat in it _actually boiling_
before the article to be cooked is placed in it, the intense heat
quickly searing up the pores of the article and forming a brown crust
on the lower side, then turning over and browning the other the same
way.

Still, there is another mode of frying; the process is somewhat
similar to broiling, the hot frying pan or spider replacing the hot
fire. To do this correctly, a thick bottomed frying pan should be
used. Place it over the fire, and when it is so hot that it will siss,
oil over the bottom of the pan with a piece of suet, that is if the
meat is all lean; if not, it is not necessary to grease the bottom of
the pan. Lay in the meat quite flat, and brown it quickly, first on
one side, then on the other; when sufficiently cooked, dish on a _hot_
platter and season the same as broiled meats.

FISH.

In selecting fish, choose those only in which the eye is full and
prominent, the flesh thick and firm, the scales bright and fi