The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1875-11-06
WILL THE COMING WOMAN FRY!
From, the American Agriculturist.

ILL HE CUMlNU WOMAN FIJI
From the American Agriculturist.
There have been great many conun-
drums put with regard to the coming
woman" as well as the coming man."
AS to the one proposed at the head of
this article, we think that the coming
woman WILL fry. We expect that the
coming woman will be sensible, at
least, and if she cooks she will, being
sensible, fry. What! after all that
Faith Rochester has said against frying
do you-editor of the household-say
that frying is sensible or even tolera-
BILE ?"-Patience, good madam. We
endorse all that our valued contributor,
Faith, has said, and would condemn in
even stronger language than she has
used the frying of food-and yet say
that the coming woman, if sensible,
will fry" The frying-pan shall be abol-
ished with its attendant Indigestion
and yet she shall fry. To explain
there is frying and frying, and the fry
ing that 999-including our friend Faith
in 900 talk about, is not the frying
that we mean, and which will be the
frying of the sensible coming woman
Let us look at it! Fried mutton chops,
for instance. The frying-pan is put on
with some fat; the fat mets and is per-
haps half an inch deep over the bot
tom of the pan-often less. When the
fat is thought to be hot enough, the
chops are put in; Immediately the fat
is cooled, and there is not enough of it
to cover the chops after while, as
the fat heats, there commences a siz-
zling, and half boiling, half stewing,
but no frying goes on; the juices of the
meat stew out into the fat, and CORE
spending amount of fat stews into the
meat. The whole sizzle together, turn
ing when the lower side is in danger of
burning, until the cook thinks the chops
are done, the meat is put upon plat
ter, and the fat in which it was fried
too often poured over, and it is thus
sent to the table This is the too gen.
eral way of fried meat, and is thor
oughly unfit for the average stomach.
There are some few who can tolerate
much fat and feel no inconvenience, but
unless for very robust, hard working
men, such meat is absolutely injurious.
Now, come to the kitchen of the writer.
The frying-pan is replaced by an ena-
melted kettle with sides about six inches
deep; the fat, when melted, is about
three inches deep, and is allowed to
haof. tho obopc h,uo bod oil ,urorA,,
Gus fat cut away, and are dipped in
beaten egg, and then covered, either
with cracker meal or bread-crumbs,
dried in the oven and rolled fine Then,
when the fat is hot enough to make a
crumb of bread BROWN AND CRISP in
four and five seconds, the chops are put
in, with slight interval between them,
so that the fat can recover from its cool
ing; as soon as the chop strikes the hot
fat, the surface is at once cooked, no
juice of meat can get out and no parti-
Gle of fat can get in, for the surface is
SO scared and closed that this is an I'M
possibility and within this closed sur
face the meat remains as juicy as when
the chops are broiled There being suf-
ficient fat, the chops can be moved about,
and one side need never be done more
than the other by resting on the bot
tom. When taken from the hot fat,
each being allowed to drain few sec
onds, the chops may be served upon
napkin, if you choose, and when eaten
there is not the least trace of grease to
be discovered, and there is none to be
tasted. Now, we claim that a mutton
chop fried in this way, is as entirely
unobjectionable upon the score of health
as the ordinary fried mutton chop is
reprehensible. Let us take another
common breakfast dish, fried potatoes.
The different things that are served
throughout the land under this name
are truly wonderful One of the COM
monest ways is to fry potatoes that
were boiled the day before, and they
may be done very nicely, but not in
Bridget's usual way; Biddy slices the
potatoes into the frying-pan, puts lump
of drippings or lard with them, sets the
pan on the stove, and goes about some
thing else The fat melts and soaks
into the slices at the bottom; as the
heat increases, these begin to brown,
and then if Biddy happens to think of
it, she gives them q stir; perhaps an
other later; when the potatoes are on
the table, part will be very brown or
even burned on one side, white on the
other and very greasy, while the rest
are well warmed through, and if there
was fat enough left to do it, their sur
faces creased. Potatoes are very hard
to spoil-provided they were good to
start with, but these come as near being
unfit to eat as potato can be made.
Now, let US take the same boiled pota-
toes from yesterdays dinner: slice them,
not into frying-pan, but into a wire
basket. This can be had for about so
cents at any furnishing store Ours is
8 IL inches across, inches deep, has
a strengthening rim at the top, and a
wire bail !; it is made of timed wire,
and may be kept almost as bright as
silver. The frying-pan is dispened with,
but the kettle of fat is put on as before
when the fat is RIGHT HOT in goes the
basket with a s-k-r-r-r-r. The surfaces
of the slices are Drowned at once, they
are all done equally, are taken out at
once, drained few seconds, and dished