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 fins stiff.
They should be thoroughly cleaned before cooking.

The usual modes of cooking fish are boiled, baked, broiled, fried and
occasionally stewed. Steaming fish is much superior to boiling, but