The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-01-22
The Beauty of Good Frying.

Success does not always follow the
housewives first attempt in this line OF
culinary work. This is generally due
through neglect of principles which she
does not feel to be of sufficient impor-
lance.
Cooks who know the least of these
rules which are governed by, and In
accordance with certain laws of nature.
are apt to be self-willed in regard to
accepting other ideas that are contrary
to their usual way of doing Things,
and they go on working without ref1ec-
ton, or any attempt to trace the daily
phenomenon presented them in the per
Torrance of their culinary duties, to the
highest distractions OF science. Never
theless failure or success is governed
by our knowledge of natural laws or
ignorance thereof: and at the present
time such ignorance is most inexcuSa-
BILE in the majority of cases, as there Is
an immense amount of literature de-
voted entirely to all things gastronom-
ical; setting forth very clearly the
nature of food substances, their uses
and proper treatment, based on scienu-
tific principles. Well proven facts, not
theories, put forth to be worked out
by the Jealous but uniformed house
wife to her undoing and disgust, dis
couraging any desire to make aNsecond
attempt to obtain desired results. The
subject of cookery is broad and we'll
nigh exhaustless, and although great
minds have deemed it a study worthy
a lifetime labor, their efforts have not
yet convinced womankfnd in the major
itX that this study SAOu1Q LTd1SC0nQ dlA
others in their estimation, not from a
purely material point of view. but as a
very patent means to elevate the hu-
man mentally and morally.
First, in order to do this we must
learn to rightfully employ every means
at our command. The first and most
directly effective is to know how to pre-
pare the foods we eat in order to make
them digestible. This can hardly be
rated as a secondary consideration, even
to the chemical composition OF the
foods, as no matter what value the lat
ter may hold in their constituent parts
before they come into the hands of the
cook, upon her ability to make them
acceptable to the eye and taste and
Individual depends their real useful
ness to the body
KNOWING HOW TO FRY.
In using this method of cooking, the
first and important point is the selec-
ton of the fat. Only the purest and
sweetest should be used. Cooking in
fat is considered the least desirable
method because of the seeming diff
from being greasy. For certain KINDS
of foods and food preparations this is
the preferred method and there is no
reason why this means should not be
employed If properly done.
The beauty Of this process is in the
carbonizing or browning the surface of
the food or article by sudden INNER
sion in fat heated to just the right de-
gree to give what is known as the sur
prise" and at same time cook or reheat
the materials to a palatable degree
without OVERRIDING any part of the pro-
cess. A delicate and not indigesuble
case is formed which incloses all that
is valuable, while it prevents the fat
from reaching this. The juices are re-
tanned and concentrated and AavorS I'M
impaired and increased
This result is easily obtained by all
who really desire to obtain it.
CHOOSING FATS.
Liquids exposed to the action of fire be-
come charged with different amounts
of heat and the best fat to use for fry
ing is the one that can be heated to the
highest point necessary without burn
ing. Also one that heats quickly is to
be preferred for quick, delicate frying,
as the oil in heating contracts and as
sumes a darker color and finally car
bonizes the surface of the food. Slow
fats do not give the delicacy of color
or crust so desirable, but are apt to
make the article greasy and tasteless.
Well selected vegetable oils that have
every principle eliminated that is detri-
mental to its use as a food, is the best
of all fats employed. Butter should not
be employed unless clarified while fresh
and sweet, and even then its use is so
obviously and uselessly extravaganza it
is not to be considered. Sweet, hard
suet might be used if it were worth