The Anderson intelligencer. [volume] (Anderson Court House, S.C.) 1860-1914, 1902-08-06
THE BEST METHOD OF FRYING FOOD.
Some Valuable Suggestions and How to
Get Satisfactory Results. No Need
Of Having Dyspepsia.

Most physicians. especially in the
northern United States. say that fried
1ood Is responsible for most OF the dys-
pepsia, especially in the south. where
Trying Is most prevalent.
This Is no doubt true. in broad and
average way. but 1t is not necessary
that 1t should be true. Too much grease
or any kind. and in any way, is GER
tainly bad for the Digestion: but the
conclusion must not be too hastily
greasy. Grease for cooking should be
looked upon merely as as q medium for
communicating high degree of heat.
1t Is not usually possible to cook things
IN water to higher temperature than
2l2 degrees. and hence in many cases
1t Is necessary to cook meats, etc, q
long while at this temperature to get
them done. But 1t is easily possible TO
COOK things equally well done in grease
IN much shorter time. on account of
the higher temperature that may be
reached-sometimes 300 to 400 degrees
The true way to cook in grease is to
get 1T very hot before introducing the
meat or other article. When 1t Is
dropped In the higher degree of heat
Immediately chars the outer surface
and closes the pores, so that the grease
cannot get inside. 1t Is important to
keep the heat up. and not to put the
articles into the grease so fast as to
lower the temperature. When done,
and laid OH u cloth TO absorb the ad-
herring grease. Many cooks take
frying pan off the. fire with the eggs
or meat in 1t, all cooked. and leave it
so until served. This Is the next best
way TO let the grease soak through to
the centre. The very best way to soak
the grease In. and the very best way
to promote dyspepsia is to put the ar
ticles In the frying pan to cook when
the grease Is not hot enough.
q
manner Of cooking. for the reason that
so much of the grease Is thrown away
after the article Is cooked. This is gen
orally unnecessary. II the frying has
Oeen properly done, the grease has not
taken up much from the article cooked
The grease may be poured from the
frying pan into vessel Of hot water
when most OF the foreign matter will
settle and the pure grease will float.
after somewhat washing itself in the
water. 1t may then be used again and
again with the best results.
There Is naturally Il smell from any
frying grease. In Europe. where many
kinds Of grease and oils are used for
the different Smells and do not mind
them. In this country all are accus-
toned to the smell of frying hog lard.
When 1t was first proposed to cook
With cotton oil the new smell was OBJ.
badly refined oil. and thus there grew
prejudice against Its use. Another
cause for bad results with the oil was
the fact that often times the cook
would not wait for the oil to get hot
enough before putting 1t in the articles.
When using lard. the cook would natur-
ally wait for II to melt. and 1t would
get hot without provoking impatience.
But the oil looks ready when 1t is first
put In the frying nan, and there Is n
temptation to use 1t too soon. There
has been much steady work done by
those who make cooking compounds
from cotton oil. with a view to reducing
or disgusting the smell The result has
been most gratifying. There are sew
eral concerns making n speciality OF
oil refined for use in cooking, without
further manipulation. The Wessop Pro-
cess company of Savannah. Ca. has
been very successful in this line anu
will De glad to mail cook books
There are also n number OF highly
satisfactory cooking greases Ynade
from cotton Oil and beef fat, such as
"Palmatena" and Snow Drift" both
of which products are extensively
manufactured by the Southern Cotton
OH Company OF the Carolinas and
Georgia at their works In Savannah.
They gre both high class and reliable
products in which the pure cotton seed
oil Is used and they resemble lard in
appearance and results, but are more
satisfactory and healthy. and which are
superior to hog lard from every point OF
view. That they are much moro
healthful there can be no GEghk.
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