The county record. [volume] (Kingstree, S.C.) 1885-1975, 1902-08-14
THE BEST METHOD OF Fstasto PooI
Some Valuable Susseasoos sad Nov 10
Get Satisfactory Real&A 10 Need
Of Having Oyspepsia

Most physicians. especially uC
northern United States, say that MED
food is responsible for most Of the dys-
pepsia. especially In the soafh wnefe
frying ia most prevalent
This rs DO doubt true. IN broed ADO
average way. but II ts not necessary
that II should be true. Too much greese
Of any kind. and In any way. ts Ger
tainly bad for the digestion; but the
conclusion must not be Zoo hasthy
reeched that fried food te necessarily
greasy Grease for cooking shoutd %
looked upon merely as as medium fof
communicating q high degree or heet.
II rs not usually possible to COOK Things
IN water to a higher temperature than
212 degrees, and hence In many casee
II is necessary to cook neets. etc.,
long while at this temperature 70 eef
them done. But It Is easily poseiDse 70
cook things equally we'll done IN grease
in a much shorter time, on account of
the higher temperature thet may nR
reache(i-sometimes 800 to 400 degrees
The true way to cook IN grease 10 70
se< Il very hot before introducing tbs
meat or other article. When II
dropped Ia the higher degree of heat
Immediately chars the outer surface
and closes the pores, 80 ahak the grease
cannot get Inside. II b important 70
keep the beat up. and not to put toe
articles into the grease 30 fest ae I'd
lower the Temperature When dopa
they should be Immediately removed
and laid on o cloth to absorb the sd-
herring grease. Many cooks take
fryins pan OF the fire With the eggs
or meat In X, ali cooked, and ieev< 4
so until served This b the next oesa
way to let the g1eose soak through 70
the censre. The very best way to soak
the grease Ia, and the reSy best way
to promote dyspepsia is to put the ~
tictes in the frying pen TO cook when
the grease ie not hot enough
Frying Ne generally most wssteevt
manner OF cooking. for the reason that
after the article Is cooked This ie gen
orally unnecessary. II the frying has
Teen properly done, the grease has not
taken up much from the artic&t cooked.
The grease may be poured from ths
trying pan into a vessel OF bot water.
when most Of the foreign matter Will
settle and the pure grease viii foeS,
SITTER somewhat washing Itself In tie
wateY. II may then be used again and
again with the beat reeuits
There 10 naturally q smeh from any
irving grease. In Europe, Whefe many
Iinds OF grease and oils are used for
trying. people become accustomed to
me different smells. and do not mind
them In this country al are sccvs-
toned to the smell H frying hog lard
When IL was fret prcpoeed to COOK
With cotton oil the new smell was OBJ
;.ectLoDab,e, especially the smell o.
hadly refined OIL. and thus there grew
a prejudice against its uee. Another
cause for bad results with the OIL >Was
the fact that often times the cook
would not waH for the oh 70 get hot
5nJush before putting Il In the artic'es>
When using lard the COOK would netur.
ally watt for II to melt. and n wovd
get rot without provoking impatience.
Rut the oil looks ready when II IL ffst
put In the frying pan. and there H
temptation to use II too soon. There
has been much steady work done by
those who make cooking COMPOUNDS
from ccttoo OH. with a view to reducing
or Disgusting the smeh. The result hos
reen most gratifying. There are seT.
cs'a, concerns making specfahy o.
IL refined for use IN cooking. vfthout
further nanipuia tion- The Weseon Pro
caes company Of Savannah. Ga, has
been very successful In this line AMI
Will be glad TO man cook books.
There are Also number OF hsSh!y
satisfactory cooking greeses mace
rom cotton on and beef f1t. SUCH as
"ra'mstena" and Snow Drht" both
Il which products are ektenstveiy
manufactured by the southern Cotton
OH Company Of the CarolinAs and
Georgia at their works In Savannah
They are both high class and reliable
,Foducts In which the pure cotton seed
I'll ia used and they resemble hard IN
:prearn nee and reeults. but are more
So tisfactosy and healthy. and which are
superior 10 hog lard from every point Of
Jew. That they are much more
haalthfui there can be no doubt.