Richland beacon., 1877-03-17

some and tempting viancs. Every well
appointed kitchen should have the
means of frying in two different ways :;
First, the common way, where a little
fat is Put into the fry-pan, the article to
be cooked is put in, and when done on
one SIDE is turned to the other. The
quality of fat Used is only sufficient to
prevent burning. Some things, which
will stand rough handling, may be cooked
in this way to a palatable condition,
but Dreaded outlets and the more delicate
kinds OF fish are mostly failures. For
these last, and for oysters, fritters,
Bengal sOufflees and the like. deep fry
pan should I've used, allowing the things
to be plunged into the boiling fat. Its
dimensions should be sufficient to cook a
good size fish. This deep pan by no
means dispenses with the shallow one
for frying 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 a 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-
sary to have the tat hot enough, because,
when boiling, it does not penetrate the
solid articles of food that are plunged
into it, but shuts itself out at once by
forming crust, or brown case, all over
their surface. The heating of the
natural juices inside does the rest. BY
this means anything IS more quickly
cooked than by the old way, for all sides
are done at orce. II left too long in the
fat they will be dried up an spoiled.
Test the heat of the fat before putting
anything in to be cooked by throwing in
a crumb of bread. If it speedily turns
Of a golden brown, you may begin frying
at once, remembering things cook in this
manner very quickly and must be care
fully watched.
inexperienced cooks will be frightened
at the quantity of fat this mode of frying
requires, but it may be made to serve
several times if strained off into clean
jar and covered as soon as the frying is
done. Of course, fat that has once fried
fish should be reserved for fish only.
Good frying fat can be taken from the
top of soups or broths when cold. Also,
the drippings from beef or pork can be
used Rendered beef suet or sweet pork
lard makes excellent frying fat, but fat
from mutton or lamb should never be
used.
SOME CAKE RECIPES.
A GeoD CAKE WHEN EGGS ARE
ScARcE.-One pint of cream, one pint of
sugar, yolks of three eggs, soda if cream
is sour, and soda and cream of tartar if
cream is sweet; flavor to taste, -four
enough to form moderately stiff batter;
bake in q loaf if you want plain cake or
in layers if you want a jelly cake; mix
sitter and put in two cups best currants,
and you have nice plain fruit-cake.
This should be nam, d..hard times CAKE"
as it is valuable to a person whose sup
ply of butter, sugar and eggs are limited.
COFFEE CUsrARDs.-For six cups,
measure out four cupsful of boiled milk,
put it in basin with one cupful of very
strong coffee, add five yolks Of eggs and
one ounce and half sugar, mix well and
strain, fill the cups with the mixtures,
skim off carefully all froth from the
surface, put them in a fiat stewpan with
boiling water to half the height of the
cups, put the stewpan with live Goals on
its cover over slow fire for fifteen
minutes. The water should only bub-
bic slightly. When set let the custards
cool in the water, wipe the cups off and
serve.
QUEEN MARY's CAKE.-One pound Of
-four, teree-quarters of a pound of sugar,
a quarter of pound of butter, half a
pound Of raisins, two eggs, one tea
spoonful of soda, one grated nutmeg, q
little pulverized cinnamon, little salt,