Rapides gazette. (Alexandria, La.) 1869-187?, 1873-05-31

THERE are two very different ways of
nylng; one is to have enough boiling fat
to immerse the objects fried, and the other
is to have just enough of it to merely cover
the bottom of the frying-p pan, and prevent
the objects therein from burning.
Inexperienced housekeepers or cooks
often make mistakes on that account.
They hear or read that such an article of
food Is excellent fried; they try it, not
knowing in which way 1t ought to be
fried, either with little or much fat, and
just as often spoil the article as cook 1t
well.
To guard our readers from mistakes of
this kind, we shall call frying with much
fat when the objects are immersed) to fry,
which Is the real name for it, and we shall
call frying with little fat (when there is
only enough of it to merely cover the
bottom of the PAM to saute, which is its
French and right name, there being no
corresponding word to it in English. For
instance, small fish are fried, but an omelet
is saute; potatoes are fried, but parsnips
are sautes.
Ho,0 to fy.-If there is not enough fat
in the pan 10 completely immense the OBJ
jects fried, they will certainly taste greasy.
1t will be the same if the fat is not heated
enough. Fat is heated enough when jets
Of smoke ooze out of it, or when, on
throwing drops of water into it, a crack
ling noise is heard.
When the fat Is hot enough, the article
that is to be fried Is dropped into 1t, and
stirred gently now and then with skim
mer. When done, it is taken off the pan
with the skinner, and turned into col
ander, which should rest on a dish or
bowl to receive the fat that may drop.
If the article to be fried be tender and
somewhat brittle, 1t is put in wire bas-
ket made for that purpose, and the basket
basket is raised, held over the pan for a
the articles fried are carefully taken out
of it, and served, after having been
sprinkled with salt.
If the article to be fried Is not COM
pletely immersed in the fat, the part not
immersed will absorb fat and, as stated
above, will taste greasy; but when there
is fat enough to entirely cover them, the
intensity of the heat closes the pores lear
bonizes them, as it were), and no tat is
absorbed.
Fat (be it beef suet, lard, or OILY can be
heated to degree three times higher than
water.
1t is no more expensive to have plenty
of fat than to have only little for, ss
soon as the articles are taken of the fat,
the pan is put away to cool for few min
utes, then the fat Is poured into a stone
jar, gently, 50 as to retain what particles
of solid matter may be on the bottom of
the pan, and is kept for another time.
After having used the fat several times
it may turn somewhat black q few slices
of bread dried in the oven may then be
put into 1t and boiled gently for about
twenty minutes the whole is then turned
into another pan, with about as much
water two or three boils are given, it is
suffered to cool. and the fat is SKINNED
off from the surface, when all the particles
that may have been in it will be found in
the bottom, In the water. The everyday
fat coming from skimming, trimmings,
etc., is added to this, so that there is at
all times fat enough in well-kept kitchen
for frying purposes.
Butter should never be used to fry, but
always to saute, because In sauteing the
fat is absorbed, and butter has . much
more delicate flavor than any other fat,
except chicken, goose, and turkey fat or
grease, which are preferred by many to
saute omelets. - Pierre Blot, in Harper's
Roznr