The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1905-11-05

dropped directly ito the hot fat. but
foods which do not contain egg such
| as crOquettes chops or raw fish are
usually dipped into egg and flour
! for crumbs before being fried. IN all
| such cases IT is needful that the article
/ should be thoroughly coated with the
| egg that the fat may not be able TO
| penetrate any unprotected point and so
, soak" The intense heat Of the fat
| quickly hardens the albumen in the
| egg and a casing is formed around the
| food preventing it from contact with
! the fat AS air bubbles would burst,
| the egg should be beaten only just long
! enough 10 mix yolk and whites; the
/ bubbles should be patted out with the
| back of the fork; a tablespoonful Of
| warm water added 10 each egg viii
| thin il just enough 10 prevent its APP
pearing tough and "eggy" when eaten
| After the article is dipped in egg IL
| should be lifted carefully with fork or
/ spoon and rolled in plenty Of fine
crumbs. II is always we'll 10 have twice
Is many crumbs as needed as the roll
/ ing can be done more rapidly and salts
| factorily and any surplus can be put
aside for another time. Cracker crumbs
/ can be used in emergency but as they
contain more or less shortening they
/ soften more quickly after frying than
l
commended. Bits of stale bread can be
thoroughly dried in the open oven. then
pat through the food chopper and stiff
ed. Wien placed I'm jar and covered
with a cheese cloth fastened down with
/ a rubber band they VIII keen in a dry
place for a long time.
When much frying is done il is Wen
/ 10 have coarse Wire basket which
! will just flo IN the kettle. Before using
fsN -, .
, lay in "a The prepared food and plunge
. in the smoking hot fat. When done lift
out holding the basket over the kettle
/ for moment JhaJ superfluOus fat may
/ drain off. Carefully transfer the cooked
I food to a sheet OF soft OF unglaZed
! white or brown paper spread on a fat
pan; If only a. portion of the dishful can
! be- cooked at one time stand the nan
/ in The doorway of the 0Den oven that
the first lot may keep hot-uEtu all are
! done. Then transfer carefully 10 a hot
dish and serve
When properly fried many different
/ articles may De cooked in the same fat
without one tainting the other: dough-
nuts may follow fishbails and no hint
be conveyed Of the proximity of one
10 the other.
After frying the fat should be i'm
mediately taken from the fire, or. if TO
w uSct AGAIN Stpli, IL SHOULD ne uEdWR
TO one side To prevent burning. When
taken of let stand until the greatest
heat has passed off, then strain back
into its usual receptacle and II viii be
ready for use again. Do not omit to
clarity after it has been. used for
number of times. as this removes u part
of the color it has acquired, as well as
any flavor it may possibly have alb
! sOrbed. To do this add a pared and
sliced raw potato and heat gra dually
until the potato is well Drowned then
set off and strain when partly cooled.
From time to time more fresh Eat
may be added as needed When all fats
from cooking are carefully kept and
neatly tried out they may be added to
the contents of the frying kettle; drip
pings from roast beef are excellent. but
mutton fat. because of It's tallowy ma
ture, should rarely be used for cooking.