The Newberry herald and news. (Newberry, S.C.) 1884-1903, 1902-08-12
THE BEST METHOD OF FRYING FOOD.
Some Valuable Suggestions and How to
Get Satisfactory Results. No Need
of Having Dyspepsia.

Most physicians, especially in me
northern United States, say that fneo
food is responsible for most Of the dys-
pepsia, especially in the south, Wnere
frying is most prevalent.
This is no doubt true, in broad ana
average way, but it is not necessary
that it should be true. Too much grease
of any kind, and in any way, IS Ger
tainly bad for the digestion; but the
conclusion must not be too hastny
reached that fried food is necessarily
greasy. Grease for cooking should be
looked upon merely as as a medium TOR
communicating a high degree or neat.
1t is not usually possible to COOK Things
in water to higher temperature than
PIP degrees, and hence in many cases
it is necessary to cook meats, ETC.,
long while at this temperature to get
them done. But it is easily possible 70
cook things equally we'll done IN grease
in a much shorter time, on account OF
the higher temperature that may pc
reached-sometimes 300 to 400 degrees.
The true way to cook in grease is to
get it very hot before introducing the
meat or other article. When 1t is
dropped in the higher degree OF neat
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 10
lower the temperature. When oone,
they should be Immediately removed
and laid en- a cloth to ABSORB the ao-
herring grease. Many cooks take
frying pan off the fire with the eggs
or meat in it, all cooked, and leave 1t
so until served. This is the next pest
way to let the grease soak through 10
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.
Frying is generally most Waste1ui
manner of cooking, for the reason tnat
80 much of the grease is thrown away
after the article is cooked. rms IS gen
orally unnecessaryL If the Trying mas
been properly done, the grease has not
taken I'D much from the article cooked.
The crease may be poured from the
irving pan into a vessel of hot water,
when most of the foreign matter Will
settle and the pure grease Will 1oat
after somewhat washing itself IN the
water. It may then be used again anu
again with the best results.
There is naturally a smell from any
irving grease. In Europe, where manE
kinds of grease and oils are used Tor
frying, people become accustomed 10
the different smells, and do not NINA
them. In this country all are accus-
toned to the smell of frying hog lard.
when it was first proposed to cook
with cotton oil the new smell was OBJ
iectionable, especially the smell OF
badly refined oil, and thus there grew
q prejudice against its use. Anotner
cause for bad results with the Oil was
the fact that often times the COOK
would not wait for the oil to get not
enough before putting it N the artlcleS.
When using lard, the cook would natur-
allv wait for it to melt, and 1t would
oct hot without provoking impatience.
But the q looks. ready when 1t IS nrst
put in t: frying pan, and there is
tenptati n to use it too soon. There
, has been much steady work done by
those who make cooking compounds
from cotton oil, with view to reducing
or Disgusting the smell. The result has
been most Gratifying. There are sew
eral concerns making specially OF
oil refined for use in cooking, without
further manipulation. The Wesson FRO
cess company of Savannah, Ga, has
been very successful in this line anu
will be glad to mail cook books.
There are also number OF hlgnIy
satisfactory cooking greases mace
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 are both high class and renaole
nroducts 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 Oh
view. That they are much mofo
healthful there can be no doubt.