The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1900-12-22

term 50 abused and misused BY most
cooks The first consideration is TO have
sufficient fat to cover 1.-THE article entirely
in order that the heat may be conveyed to
every part IN uniform l.Ell manner and at the
done quickly. so that the flavor of the
food is not destroyed or the fat allowed
THE ECONOMY OF WET FRYING.
Considering the two methods from an
economical standpoint only, the use of a
gance, especially when the vegetable fats
are used. for these fats can be employed
again and again. and the same fat viii
answer for a very diverse class of ma
terials. The small quantity of fat used
for sauteing articles in the usual manner
gets scorched, and is always thrown away
as unit for further use. while the food
cooked in this manner is far less diges-
- MARKS OF GOOD FRYING.
Successful frying viii produce an even
eoring sii to ehe SHADE i desire While
articles badly fried win have notified
altogether unattractive To attain perfec-
ton in this line of cooking requires but
little knowledge and skill and by the OBJ
serVanee Of certain rules failure Is inn
possible BY this method one can pro-
terials that have already graced the fam
lily board in well known form. A deli
cate. dainty entree need not necessarily
incur additional expense for new ma
teriaIS. as 1eft-OverS furnish the founda-
ton for many little surprises in this class
Remember this one point in particular
that nothing VIII fry crisp that is wet
order to get good. results. BY dry fat we
mean perfectly free from water The ar
in beaten diluted egg and then rolled in
fine bread crumbs. All the dipping and
to fry. and the articles allowed to get dry
on the surface When flour is used for the
covering of the food instead of egg and
crumbs fry at once
HEATING THE FAT FOR FRYING
The expression boiling hot fat is too fire.
that the fat does bubble and BON IN the
kettle when at the proper temperature.
The ebuhtion of the fat while heating and
after food is immersed in it, is caused by
water in the fat and in the articles placed
in it. As the fat nears the. proper temper
allure it becomes silent. though not en-
tirely motionIess. as will be seen by
watching is. closely. Only. lard must be
heated to the smoking point. Vegetable
oils are lighter and free from all heavy
substances and reach an intense heat be-
fore the smoking point is attained for
this reason. well many others as
satisfa Glory. the vegetable fats are much
not greasy, cannot burn unless heated to
a point where they viii seoreh the food
before 1t can be heated through; and do
not throw out the strong, heavy odor We
get from Lard.
Recipes to the contrary. fat must not
boil, but must be hot enough to inmedi-
ately contract the tissues of the meat, or
bonize the crumbs which are used for
covering and protecting the food from the
fat The quicker the food can be fried
the more digestible and less greasy it
will be.
The ordinary. simple tests are reliable
though, of course, judgment must regulate
the temperature somewhat according to
the size of the articles For oysters
croquettes and such foods as do not re-
quire much more than to be thoroughly
heated through test by throwing a piece
of dry bread crumb in the fat. If it
browns Immediately the fat is hot enough.
Do not place too many articles in the fat
at one time. as each one lowers the tenn
perature and must lie soaking in the
chilled fat while it reheats. If frying raw
pota toes test with a piece of potato Civ
ing it time to cook mealy and dry With
out getting too warm. Temperature for
raw doughs and batters can be tested Ia
like manner There Is nothing so easy or
satisfactory as frying. if you know how
to do it. and the art is acquired in much
less time than it takes to explain the pro-
cess If every individual woman would
determine Just how TO do the things
that seem such stumbling blocks in her
daily round of household duties she
would soon look upon these duties as ac-
complishments of which she might feel
justly proud, instead of regarding them
In the light of trials and fluctuations to
be avoided if possible. and if not dis
charged with scant ceremony.