The sun. [volume] (New York [N.Y.]) 1833-1916, 1898-01-23
IN LARD.
A Jersey Cook WI Was Converted to the
Process by the Use or n Biz Gas Range.

Process by the Use or n Biz Gas Range.
A bright New Jersey woman who is noted
among her acquaintance as n good cook, has
just became a convert to the use of the frying
pan full of boiling lard for the cooking Of a great
many things which in the ordinary American
practice are fried on a pan merely creased.
at was the gas range which made it possible
for me to become converted" she says. Il
always knew how much better one could cook
fish and vegetables, outlets, aud croquettes, and
all the kinds Of frying things in boiling lard.
but the care and handling of a big pan full Of
melted lard on an ordinary range was too much
for me. and l could not think of trusting it to q
servant. So l went on for years until one day
the gas man came around and suggested a gas
range. He was q nice. bright young fellow,
only a year or two out Of college. and he was so
sure that the gas range was the very finest
thing going that / listened to him and became
enthusiastic. Then l asked my husband about
the gas range and he said: Certainly; get the
had the gas range set up on the side of my
great. comfort. When l have a big dinner to
Is a meal to be got quickly there Is no necessity
to worry over the condition of the fire. have
feet, the gas range costs no moro to run for
cooking alone thar a coal range; pr9yiding one
that Matches are cheaper than gas
l have had among my Kitchen furnishings a pan
made on purpose for fat frying. 1t Is L. inches
across, 3 Inches in depth. and has, fitting inside
it another pan, which Is filled with round per-
forations. This inner pan has q bail, and there
Is a standard with n pothook end which hts
into a socket on the main pan near the handle,
upon which the inner pan eau be hung up. clear
of the main pan, TO dIs.n its contents Of
fat. ! had tried this pan occasionally. but, as |
said, / was afraid to use it much over a hot
coal range. Now l keep 1t standing at all times,
filed with lard and ready for use. on the back
of the gas range. Everything comes out of the
boiling fat with q delicate brown crust and
light and digestible. l can fry enough egg
plant or sweet potatoes at one time for seven or
eight persons and croquettes enough for a
course for a large dinner party.
what puzzles me, however, Is where the
lard goes to. ] used to us about thirty or forty
pounds of lard during n winter with the old way
of cooking. / began this season with a stock of
sixty pounds. and now the bottom of the last
pail is in sight and i have ahead of me still four
Of the most frying months Of the year. The
care of the frying pan and the lard in it is very
AS soon as | have done cooking l push
the pan back on the range where it is cool
and safe. Frequently l pour off the greater
part of the lard while 1t Is melted, and then re-
move any sediment remaining and cleanse tho
pan. But let me give you one caution. Never
cook fish. or even oysters, in the fat which you
would use for other purposes. keep a separate
lot of lard for the fish cooking.
"Oh, yes, I'm n convert, but | should like to
know where tho lard goes to. 1t doesn't go into
the food. for nothing is fat.soaked as it used to
be with the old dry PAN"