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imperfect manner, and meets with less attention than the comfort of a good meal requires. A fryingpan should be about four inches deep, with a perfectly flat and thick bottom, and perpendicular sides. When used it should be half filled with fat, for good frying is in fact, boiling in fat. To make sure that the pan is quite clean, rub a little fat over it, then make it warm, and wipe it out with a clean cloth. Great care must be taken in frying, never to use any oil, butter, lard, or drippings, but what is



and butter. Give it one boil, and when ready to serve, beat up the yolk of an egg, add half a pint of cream, and stir them over the fire, but do not let it boil. It will be quite as good however without the egg. Without the addition of any other meat, the gravy may be made of the trimmings of the fowls, such as the necks, feet, small g bones, gizzards, and livers. FRICASSEE OF RABBITS. Skin them, cut them in pieces, soak in warm water, and clean them. Then stew them in a little fresh water, with a bit of



FRICANDEAU OF VEAL. Cut a large piece from the fat side of the leg, about nine inches long and half as thick and broad. Beat it with the rolling pin, take off the skin, and trim the rough edges. Lard the top and sides, cover it with fat bacon, and then with white paper. Lay it into a stewpan with any pieces of undressed veal or mutton, four onions, a sliced carrot, a faggot of sweet




middle of summer, they are always in season. If small, they should be curled round and fried, being first dipped into eggs and crumbs of bread. FRIED EGGS. Boil six eggs for three minutes, put them in cold water, and take off the shells, without breaking the whites. Wrap the eggs up in a puff paste, smear them over with egg, and grate some bread over them. Put into a stewpan a sufficient quantity of lard or butter to swim the eggs; and when the lard is hot, put in the eggs, and fry them of a good colour.