Evening star., 1902-01-21

face became carbonized; or else the food
would become too brown on the surface
while the interior was uncooked. Small
fish, oysters and potatoes cut very thin, and
some doughs containing eggs, but very lit
tie, II any, shortening, such as doughnuts,
mullins, etc, are exceptions to the gen.
eral rule; but deep frying is usually en-
ployed In cooking such foods as are made
of materials previously cooked, such as
croquettes and fish balls. Fats which con-
tain water must be heated until all bub-
bling ceases before the food is immersed.
For a fact, fats themselves do not boil ac-
cording to the common acceptance Of the
term. The water causes the bubbling and
sputtering, and until this evaporates from
the fat the temperature cannot be raised
much beyond the boiling point. But as
soon as the water escapes in steam the fat
grows rapidly hotter, and 1t is after this
that the test Is made to see If the fat is
ready for frying. For oysters, small fish
and croquettes of all kinds, drop in bit of
bread crumb. If this is dry it will begin to
brown Immediately if the fat is hot enough
for frying. Remember that the food to be
fried contains more or less water and is
cold and will reduce the temperature of the
fat considerably; therefore, be sure it is hot
enough before beginning to fry and do not
put in too many articles of food at time
and run the risk Of their being greasy from
the fat soaking in before the temperature
rises sufhciently high to form the crust.
Vegetable fats cannot only be made hotter
than animal fats, but reheat more quickly,
SO that less time is wasted in reheating
after each frying. Fritters and uncooked
articles require little lower temperature
than small articles and cooked materials
Allow sixty seconds for the browning of
bread crumbs for the former and about
forty for the latter.
Food fried in vegetable fats do NOT need
draining if the work is properly done.
How to Fry.
The first step is to so protect the surface
of the food to be cooked that the fat can
not be soaked into it, for If the particles Of
the materials used are incased in the fat
absorbed in this manner neither saliva
nor gastric juices can reach them through
their coating Of grease. Thus, starchy sub
stances when improperly fried are very in
digestible
To avoid this danger as much as possible
the article is covered in every part with a
coating of egg and bread crumbs or meal.
The white of egg, which coagulates in the
hot fat forms a delicate but effectual
screen to protect the food, while the yolk
Of the egg gives color and evenness by d.
luting the white and the crumbs, while as
sisting the former IN forming a fat-proof
case, add to the appearance of the food
Egg and crumb all articles to be friend be-
fore beginning the operation. This gives
you time to do the work properly and al
lows the covering to dry, which greatly
facilitates the work and will make the ar
ticles brown nicer. The dipping can be
done at any convenient time previous to
but small part Of your time and the food
served at once in its perfection. Fried ar
ticles may be kept hot for a considerable
time but they will not be nearly so nice,
as they shrink and dry.
Croquettes.
Whether Of fish or meat crouuettes
should be a soft, creamy mass inside when
done. The proportion Of the mixture is
two parts of the cooked meat or solid basis,
which fG well 40
one part thick, white sauce The quantity
Of flour used to proportion of butter and
milk In making the sauce varies according
to the nature Of ingredients used. Dry
meats require less, while fish, vegetables
and materials containing more water than
the dry meats require more. Rice and mac
aroni pastes make delicious croquettes Al
most anything, in fact, may be utilized In
this way.
Sauce for Meat Croquettes.
For chicken. beef. lamb or veal the fol-
lowing sauce is used to form the croQuette
mixture: For two cups of the seasoned
meat scald one cup OF milk In a double
boiler. Rub to a smooth paste quarter Of
cup Of butter and half a cup Of sifted
flour. Pour the hot milk over this and
stir until well mixed: then return to double
boiler and cook and stir until quite thick;
mix with the other ingredients and spread
out in thin layers to COOL Season the meat
to suit the taste with salt, pepper and
beef croquettes chopped parsley may be
added. For fish croquettes use one-third
more -four to thicken the sauce.
Oyster Outlets.
Take a half pint of oysters after the gills
have been removed and half pound Of
lean, wehAcooked veal, chop both fine in a
wooden bowl. Soak three-fourths of cup
Of dry bread crumbs IN the oyster liquor
and add to the meat and oysters. season
with salt pepper and a little celery salt.
Add the. beaten yolks OF two eggs and mix |
thoroughly. Have the mixture stiff enough
to form into outlet shapes, dip into beaten
egg and bread crumbs and fry in deep fat.
Serve with mound OF green peas or
creamed parsley in the center and outlets
arranged around the border.
sweatbread Croquettes.
Parboil and chill the sweetbrea6e and
cher them rather fine With one dozen but. !