the process of frying, the action of the heat partially decomposes the
fat; in consequence, various poisonous substances are formed, highly
detrimental to the digestion of the partaker of the food.

ADDING FOODS TO BOILING LIQUIDS.--Much of the soddenness of
improperly cooked foods might be avoided, if the following facts were
kept in mind:--

When vegetables, or other foods of ordinary temperature, are put into
boiling water, the temperature of the water is lowered in proportion to
the quantity and the temperature of the food thus introduced, and will
not again boil until the mass of food shall have absorbed more heat from
the fire. The result of this is that the food is apt to become more or
less water-soaked before the process of cooking begins. This difficulty
may be avoided by introducing but small quantities of the food at one
time, so as not to greatly lower the temperature of the liquid, and then
allowing the latter to boil between the introduction of each fresh
supply, or by heating the food before adding it to the liquid.

EVAPORATION is another principle often overlooked in the cooking of
food, and many a sauce or gravy is spoiled because the liquid, heated in
a shallow pan, from which evaporation is rapid, loses so much in bulk
that the amount of thickening requisite for the given quantity of fluid,
and which, had less evaporation occurred, would have made it of the
proper consistency, makes the sauce thick and unpalatable. Evaporation
is much less, in slow boiling, than in more rapid cooking.

MEASURING.--One of the most important principles to be observed in
the preparation of food for cooking, is accuracy in measuring. Many an
excellent recipe proves a failure simply from lack of care in this