The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1890-03-24
IN THE FRYING PAN.
An Art That Women Should Master
Though Many Fail in II.

that III q good many pastry looks,
where dinners, ETC., are provided, is
done particularly badly. When fat is
hot enough to fry with, it is at a tenn
perature between 345 degrees Fair.
and 400 degrees Fair, and closes the
pores and carbonizes the exterior OF
the object, SO that no fat is absorbed.
The directions herewith are tor frying
by the first process. Use a pan large
enough, 20 that the fat-lard or oil
will immerse the article to be fried. Ii
you use the wire basket, made for lift
ing articles out offat without piercing
them with a fork, it is necessary to
set the basket into the fat before it is
heated. If you set the cold basket
containing cold food into the heated
fat there will be a sputtering sufi-
cient to throw the food over the stove;
the fat will also be cooled below the
frying point.
Fried articles should be laid for an
instant on warm blotting paper when
they are taken from the fat, that any
adhering fat may be absorbed. A
great deal OF fish and other kinds of
food is badly and wastefully cooked
in consequence of the prevalence of a
false theory of frying. 1t is evident
that many domestic cooks (not hotel
or restaurant cooks have a vague idea
that the metal plate forming the bot
tom of the frying pan should directly
convey the heat of the fire to the fried
substance, and that the bit of butter
or lard, or dripping put into the pan,
is used to prevent the fish from stick
ing to it, or to add to the richness of
the fish by smearing its surface. The
fact is, that the melted fat cooks by
connections of heat, just as water
does in the boiling of meat. The fish,
ETC., should be completely immersed
in a bath of melted fat or oil, and the
turning over demanded by the creased
plate theory is unnecessary. Well
educatad cooks understand this dis
tinctly, and use a deeper vessel than
common frying pan, charge this
with a quantity OF fat sufficient to
cover the fish, which is simply laid
upon a wire support or frying basket,
and left in the hot fat until the
browning and it's surface, or of the
flour or bread crumbs with which it is
coated, indicates the sufliciency Of the
cookery.
pears extravaganza, as compared with
bL1G DldCbACO " z1CdclA& IN 0OUuOll vi
the pan with a little danb of fat, but
you can easily prove the contrary by
cooking a weighed quantity Of any
kind of fish or outlet, etc. in a
weighed quantity of fat used as a bath,
then weighing the fat that remains
and s~ubtracting the latter weight
from the first, to determine the guam
tity consumed. If the frying be prop
erly performed and the quantity COM
pared with that which is consumed
by the method of merely greasing the
pan bottom, the bath-frying will be
proved to be the more economical, as
we'll as the more efficient method.
The reason of this is simply thatmuch
or all of the fat is burnt or wasted
when only a thin film is spread on the
bottom of the pan, while no such
waste occurs when the bath of fat is
properly used.
The temperature at which the dis
ISOLATION of fat commences is below
that required for d~elicately browning
the surface of the fish itself, or of the
flour or bread crumbs, and therefore
no fat is burned away from the bath,
as it is by the overheated portion of a
merely creased frying pan: and as
regards the quantity adhering to the
fish itself, this may be reduced to q
minimum by withdrawing it from the
bath when the whole is uniformly at
the maximum cooking temperature,
and allowing the fluid fat to drain off
at once.
1t may be supposed that by COM
plete immersion OF the fish in the fat
bath more fat will soak into it, but
such is not the case; the waters and
the fibres of the fish is boiling and
driving out steam SO rapidly that no
fat can enter if the heat is well main
tanned to the last moment, and the
frying not continued too long. When
cooked on the creased plate one side
is necessarily cooling and the fat set
thing down into the fish to occupy the
pores left vacuous by the condensing
steam, while the other is being heated
from below. The temperature of the
fat bath may be tested by the ordin-
airy cooks method, that of throwing
into it a small piece of bread crumb
about the size OF a nut. If it frizzles
and produces large bubbles of steam,
tn Q full temperature of frying in the
hottest of fat is reached; if it frizzles
slightly and only gives out small
steam bubbles, you have the temper
allure demanded for slow frying.-Con-
fectSoner and Baker.
Pity the Society Gill.
1t isn't such an easy thing to be a
bright light in society, after all. There
is an everlasting chasing after fads Of
all sorts - linguistic, musical, dra-
matte, historic. etc.
A fashionable young lady was de-
ploring her lot the other day to n of
her companions in a swell Fifth ave
nue. lyceum.
why" remarked this young wo-
man, 1--WE have to know everything,
only we don't have to know it all at
once, nor for very long at a time. If
we did we could not stand up under
the accumulation. We take our
knowledge in periods. For instance,
/ have been out four years, and dur
ing that time | have learned to play
the banjo. mandolin and either, as
ouorv ono of thpea