The watchman and southron. [volume] (Sumter, S.C.) 1881-1930, 1902-08-13
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
food is responsible for most OF the dys-
pepsia, especially in the south, Where
frying is most prevalent.
2 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
tainIy bad for the digestion; out the
conclusion must not be too hastiiy
reached that fried food is necessarily
greasy. Grease for cooking should oe
looked upon merely as as a medium Tor
communicating high degree of heat.
It is not usually possible to cook things
in water to higher temperature tnan
PIP degrees, and hence in many cases
it is necessary to cook meats, ETC., q
long while at this temperature to get
them done. But it is easily possible 10
cook things equally well done IN grease
in much shorter time, on account Oh
the higher temperature that may De
eached-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 IL Is
dropped in the higher degree OF neat
Immediately chars the outer surface
aDd closes the pores, so that the grease
cannot get inside. Il 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,
they should be Immediately removed
and laid on a cloth to absorb the ao-
herring grease. Many cooks take a
irving pan of the fire with the eggs
OF meat in it, all cooked, and leave at
so until served. This is the next pest
way to let the grease soak through 70
! the centre. The very best way 10 SOAK
the grease n, and the very oesl way
to promote dyspepsia is to put the ar
ticies in the frying pan to COOK "neh
the grease is not hot enough.
Frying is generally most Wastelul
manner of cooking, for the reason that
so much of the grease is thrown away
after the article is cooked. This IS gen
erally unnecessary, If the frying mas
been properly done, the grease mas NOT
taken up much from the arucie cooked.
The grease may be poured from the
irving pan into q vessel or NOT water,
when most of the foreign matter Wlts
settle and the pure grease W1l noaI
after somewhat washing ltsen IN the
water. 1t may then be used again anu
Tbere is naturally a smell from any
frying grease. In Europe, where many
kinds Of grease and oils are used Tor
irving, people become accustomed TO
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 Ihere grew
prejudice against its use. Anotner
ca,,se for bad results with the Oil was
me fact that often times the cook
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 melt. and 1t WOULD
get not without provoking lmpacence.
But the oil looks ready when It IS nfst
put In the frying pan, and there is
Temptation to use it too soon. mere
has been much steady work done oy
those who make cooking compounos
from cotton Oil, with view to reducing
or Disgusting the smell. The result mas
been most gratifying. Tnere are sese
eral concerns making speclaity OF
oil refined for use in cooking, without
further manipulation. The Wesson FRO
cess company of Savannah, Ga, mas
been very successful in this line ato
will be glad to mail cook books.
There are also number OF hlgniy
satisfactory cooking greases mace
from cotton oil and beef fat, .sucn as
ssPalmatena" and "Snow Drift, oo!h
of which products are eXtensNeiy
manufac ctured by the Southern Cotton
55lInesanlany oi1 Company g Ct the carolinas and
Georgia at their works in savannan, an
They are both high class and reiiaole
products in which the pure cotton seeu e,
oil is -,sed and they resemble laro IN
appearance and results, but are more
satisfactory and healthy, and wnicn are
superior to hog lard from every poiIll -.
yieW. : That they are much more
bealthful there can be no doubt.