Buchanan County bulletin. [volume] (Independence, Iowa) 1869-1891, 1871-10-27

around this, and filled between with
gravel or coal cinder, and the els
tern is ready tor the boards. The
mortar must be mixed q little at
time, SO that it may not stand long
before being used. The sand must
be clean and sharp, and not less
than two parts used to one of lime.
If the walls crack, use less lime
Two-thirds of a barrel OF the latter
is sufficient. Two coats should be
put Oh, for below the wall the &C.
ment is put Immediately upon the
dirt.
The cistern should be kept COW
cred, that the mortar may not be-
come dry, and the water let in in a
few hours, if possible. The water
should never be allowed to rise up
in the ground above that in the els
tern, or the latter will become
"hard." If you can't afford pump,
procure pine pole Of sufficient size
and saw out block Of five inches
within five inches Of the end, and
put on spring with screws, so that
a bucket may be put on or taken off
at pleasure Western Rural.
The Philosophy Of Frying.
Perfect frying is the perfection of
cooking, but as soon as the fat is
not sufficiently hot to create the
burnt crust around the article fried,
then the fat penctrates it and abso-
lutely prevents cooking from taking
place at all. If the fat is not boil
ing, bubbling hot, the process that
takes place is not cooking, but sim
ply drenching the food with tepid
fat, and rendering it totally indi-
gestible. 1t makes no difference
how hot the fat is made afterward,
the mischief is done the moment
the fat penetrates inside. All per-
fectly fried food has a thin, crisp,
brown outside crust (Which has in
itself a pleasant, relishing taste),
and is perfectly free from even the
suspicion of fat inside, except what
was Intentionally put there by the
cook. All housekeepers know that
to fry we'll their fat should be hot.
But they do not attend to it half as
scrupulously as they would if they
understood the true philosophy of
it. Boiling, bubbling hot fat can
not pene rate anything, and cooks
to perfection; tepid fat penctrates
everywhere, and does not cook at
all, but actually prevents cooking.
Amy housekeeper who reads this,
and chooses to profit by it, need
never put any greasy fried, half
cooked and indigestible food upon
her table. The whole secret con-
sists in having the fat boiling hot
before the things are put in. There
is one other condition which fol-
lows naturally from this first one,
but which is almost invariably lost
sight Of even by good cooks, and
that is that the fat should entirely
cover the article to be fried. The
reason of this is, that the part not
at once covered by the fat remains
cold, cools off the fat near it, and
then absorbs the tepid fat just the
same as if it had never been hot.
Frying-pans should be deep, well
filled, and heated to the boiling
point, and then it is easy to turn
out fried food crisp, brown, and
dry on the out side, and perfectly
soft, moist and we'll cooked within.
1t is q pecul arity Of the outside
crust of things fried in boiling fat,
that the fat itself drips off from it
as readily as water; hence, well
fried articles are neither greasy in
appearance nor very greasy in real
ity. Frying ought to be rs easy as
boiling Christian Union.