The Lake Charles echo. [volume] (Lake Charles, Parish of Calcasieu, La.) 1876-1898, 1877-03-29


appointed kitchen should have tn
means of frying in two different ways
First, the common way, where a littl
fat is put into the fry-pan, the article t
be cooGed is put in, and when done OF
one side is turned to the other. Tn
quality of fat used is only sufficient Il
prevent burning. Some things, which
will stand rough handling, may be cooked
in this way to palatab!e condition
but Dreaded outlets and the more delicate
kinds of fish are mostly failures. Fo
these last, and for oysters, fritters
Bengal soufiees and the like, deep fry
pan should be used, allowing the thing;
to be plunged into the boiling fat. lts
dimensions should be sufficient to cook q
good size. fish. This deep pan by nc
means dispenses with the shallow one
for trying small things like eggs, kidneys,
steaks, etc. Its depth may be from six
to eight inches, as no more fat need be
put in than will well cover the article to
be fried, and which may be laid on a
wire-bettomed strsiner, for plunging in
the fat and taking out. In common,
shallow trying.pan small, tender articles
like smeltsare apt to be broken and become
sodden with grease, but by plunging
them in boiling fat their outside is set
and forms a crust; their substance be-
comes firm, and when taken out they are
crisp and dry. This is the way the
French make such relishing dishes out
Of the coarse kinds OF fish. 1t is neces-
AIRY to have the lat hot enough, because,
when boiling, it does not penetrate the
old articles of food that are plunged
nto it, but shuts itself out at once by
orming a crust, or brown case, all over
heir surface. The heating of the
latural juices inside does the rest BY
his means anything IS more quickly
ooked than by the old way, for all sides
re done at once. II left too long in the
At they will be dried up an spoiled.
est tine heat OF the fat before putting
nything in to be cooked by throwing in
crumb of bread. If it speedily turns
ia golden brown, you may begin frying
once, remembering things cook in this
tanner very quickly and must be care
lily watched.
Inexperienced cooks will be frightened
!: the quantity of fat this mode of frying
'quires, but it may he made to serve
veral times if strained off into clean
r and covered as soon as the frying is
,ne. OF course, fat that has once fried
III should be reserved for fish only.
God frying fat can be taken from the
p OF soups or broths when cold. Also,
e drippings from beef Or pork can be
'ed Rendered beef suet or sweet pork
I'd makes excellent frying fat, but fat
)m mutton or lamb should never be
ed.
SOME CAKE RECIPES.
A G0oD CAKE WHEN EGGS ARE
'ARcE.-One pint of cream, one pint of
gar, yolks of three eggs, soda if cream {
sour, and soda and cream of tartar if I
cam is sweet; favor to taste, -four 9
ough to form moderately stiff batter; :
ke in loaf if you want plain cake or q
layers if you want jelly cake; mix q
fer and put in two cups best currants,
d you have nice plain fruit-cake. I
is should be nam, d,,"hard times cake" s
it is valuable to person whose sup v
: of butter, sugar and eggs are limited. 8
COFFEE CUsTARDs.--For six cups, e
assure out four cupsful of boiled milk, .
it in basin with one cupful of very t
ong coffee, add five yolks Of eggs and o
; ounce and halfsugar, mix we'll and a
ain, fill the cups with the mixtures, q
m off carefully all froth from the b
lace, put them in fat stewpan with Il
ling water to half the height of the O
pss, put the stewpan with live Goals on 81
cover over slow fire for fifteen b
nutes. The water should only bub- a
slightly. When set let the custards Il
j in the water, wipe the cups off and d
We. m
QUEEN MARY's CAKE.-One pound of h
If, teree-quarters of a pound of sugar ii
qarter of a pound of butter, half a c,
ind OF raisins, two eggs, one tea m
onful of soda, one grated nutmeg, a cl
lie pulverized cinnamon, little salt, Fl
milk sufficient to make a stiff dough b.