The Bamberg herald. [volume] (Bamberg, S.C.) 1891-1972, 1902-08-14
THE BEST METHOD OF FRYING FOOD.
Some Valuable Suggestions ard How to
Get Satisfactory Results. No Need
Of Having Dyspepsia.

Most physicians, especially IN tae
northern United States, say that 1rleo
food is responsible for most Of the dys-
pepsia, especially in the south, Wnere
frying Is most prevalent.
This is no doubt true, in a broad and
average way, but it Is not necessary
that it should be true. Too much grease
Of any kind, and in any way, IL Ger
tairly bad for the digestion; but the
conclusion must not be too hastl!y
reached that fried food Is necessarily
greasy. Grease for cooking should be
looked upon merely as as medium 1or
communicating a high degree OF neat.
It Is not usually possible to cook Things
In water to a higher temperature than
2l2 degrees, and hence in many cases
1t is necessary to cook meats. etc..
long while at this temperature 10 get
them done. But 1t Is easily possible 10
cook things equally we'll done In grease
in a much shorter tirne, on account OF
the higher temperature that may be
reached sometimes 800 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
snd closes the pores, 80 that the grease
..annot 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 done:
they should be Immediately removed
and laid on q 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
an 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.
Frying Is generally most Wasteful
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. If the frying mas
been properly done, the grease mas not
taken up much from the article cooked.
The grease may be poured from the
frying pan into q vessel or not 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 anu
again with the best results.
There is naturally a smell from any
frying grease. In Europe, where many
kinds Of grease and oils are used Tor
frying, people become accustomed 70
the different smells, and do not mlnd
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
iectionable, especially the smell OF
badly refined oil, and thus there gre"
a prejudice against its use. Another
cause for bad results with the oil was
hot
would not wait for the oil to get hot
enough before putting it in the articles.
When using lard, the cook would natur-
ally wait for it to Eaelt, and It would
get hot without provoking impatience.
But the. oil looks ready when 1t Is nrst
put in the frying pan, and there IS
temptation to use II too soon. ihere
has been much steady work done oy
those who make cooking compounds
from cotton oil, with view to reducing
or Disgusting the smell The result mas
been most gratifying. There are sew.
eral concerns making speclalty OF
oil refined for use In cooking, without
further manipulation. The Wesson fro-
cess Company of Savannah. Ca, has
been very successful in this line anu
will be glad to mail cook books.
There are also number OF highly
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 reliable
products In which the pure cotton SEED
I'll 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
lew. T.. That they are much more
althful there can be no doubt.