The Washington times., 1905-12-04

cold it will naturally lower the temprra-
ture Of the fat and 50 increase the
danger OF soaking the batter or egg and
crumb mixture I'm which It has first
been dipped. For the same reason 700.
large 3 quantity OF food should not he
plunged into the hot fat a. once IL -
best not 10 fry more than four cro-
quettes or two or three pieces Of cutlet
at one time and. when cooked the fat
should be again allowed few moments
reheating that K may regain rs first
temperature before more food is plunged
into IT,
Batters and doughs containing egS
such as fritters ana dcughnuts are drop
ped directly into TIE HOT fat. but foods
which do not contain egg such as cro-
qucttrs, chops or law fish are usually
dipped into eSs and flour or crumbs be
lore being fried. In all such cases II s
needful that the article should be
thoroughly coated with the egg that
the fat may not be able 10 penetrate any
unprotected point anG so soak" The
intense heat OF the fat Quickly hardeus
the slbumen in the egg and casing is
formed around the food preventing X
rom contact with the fat. AS air bub-
ble5 would burst, the egg should be
beaten only just long enough to mix
yolk and whites; the bubbles should be
pattcd out with the back OF the fork;
to each egg VIII thin II just enough to
present its appearing tough anu egg
when eaten. After the article is diDpcd
| IN egg IL should be lifted carefully with
fork ar spoon and rolled in plenty of
fine crumbs IL is always well TO have
swice as many crumbs as needed as
, the rolling can be done more rapidly
and satisfactorily and any surplus can
! be put aside for another time. Cracker
CrImfs can be used in emergency but
as they contain more or less shortening
they soften more quickly after frying
thIn bread crumbs, hence the Inter re
recommended. Bits OF stale bread can
DC thoroughly dried in the open oVel
then put through the food chopper and
! siited. When placed I'm a jar and Gov
cred with cheesecloth fastened down
with a rubber band hey will keep IN a
dry place for long time.
When much frying il done 1t il well
20 have ii coarse wire basket which will
| just fiji IN the kettle. Before using. dip
this basket in the fat 10 grease. H. Law
/ III II the prepared food. and plunge in
the smoking hot fat. When done lift
for a moment that SupeTfiuOuS fat may
drain of. Carefully transfer the cooked
| food 10 a sheet of soft or unelaZcd white
or brown paper spread on a nat pam n
only a portion Of the dishful can bt
cooked at one time stand the pan In
the doorway OF the open oven that the
first lot may keep hot until al are done.
( Then transfer carefully 10 a hot dish
and serve.
When properly fried many different
articles may be cooked in the same fat
without one tainting the other; dough-
nuts may follow GshbaiIs and no hint
be- conveyed Of the proximity OF one 10
the other.
After frying, the fat should be imme-
diately taken from the fire. or. il To be
used again soon, IL should be drawn 20
one side 10 prevent burning. When
t. ken OF let stand until thu greatest
heat has passed off. then strain back
into its usual receptacle, and il will ne
ready FOR use again. Do not omit TO
clarity after it has been used for a
number of times. as this removes n
part OF the color il has acquired. as
well as an flavor IL may possibly have
absorbed. TO do this add Il pared and
sliced rev potato and heat gradually
until the potato is well Drowned then
set off aud strain when parity cooled
From time 10 time more fresh fat may
be added es needed. When all fats from
cooking are carefully kept and neatly
tried out they may Ice added 10 the
contents OF the frying kettle: drippings
from roast beef are excellent. but NUT
ton fat. because of its tallowy nature
should rarely he used Tor cooking