The Washington times., 1905-12-04
THE ART OF FRYING
By CoRNELIA c. BEDFORD.

To a vast number OF people the Idea
conveyed by the word frying IL the
cooking OF various articles OF food in
a spoonful or two of fat in a shallow
frying pan: whether the fat Is hot or
not when the food is laid i'm It is unim-
portant: with a good fire underneath
the fat will be hot soon, anyway. and
the food will cook-what could be more
10 the purpose than that? As result
households IN which great deal OF
such frying is INDUCED in can usually
boast OF more than one member 10
whom dyspepsia is no stranger and
those so afii ted are conoisseurs in the
various rem .dies advocated for this
dread ailmeI Z
Frying. according TO the emment au-
thoritieS connected with our best en-
cycloPediss. means cooking by means
OF immersion in deep fat which has
been raised tO a temperature OF from
2JO 10 40J degrees Fats for cooking and
table use have their origin in both ami
NAL and vegetable kingdoms. Those
best known and most largely used are
the suet from beef. lard from pork. and
the oils extracted from cotton SEE.
cocoanut, corn, olive, and several varie-
tics OF nuts. Animal fats contain vary
Ing proportions OF stearin. a substance
which gives hardness TO fats. we find
the largest amount In mutton. the least
"a pork and poultry. none ia oils When
-four mixtures are being fried a certain
amount OF stcarin in the frying fat is
0esirable a. fl lessons the possibility
! ~ having grease soaked food. When
bee; suet alone is used The large pro-
portion OF steariu tends 10 excessive
greasiness Of the outer surface hence
q mixture. SUCH IS one-thir0 beef suet
and two-rhirds lard Is better than rat
alone
ing IL deep fat will exclaim in horror
at the apparent wastelulI 5ss In heating
and using two or three pounds OF rat
at time. This is more apparent than
real, as the same fat can, when care
fully handled. be used for i geat many
times, and those experts who nave
are unanimous IN the verdict that shall
low pan frying or sauteinG, as II IL
properly called. costs more in the long
run than deep frying. Where beef and
pork Fat can be bought in the piece or
.-aG Il An be quickly and easily rem
dered at home. Fat from the flank OF
beef-cOd fat IL Is called in some cities
is usually l cent pound cheaper
and contains less stcarln than the
harder kidney f3t. for the latter reason
IL is preferred by many cooks Pur-
chase ti!.s and pork leaf fat put both
through the food chopper and place in
separate kettles. Stand over n mod
crate FIRE and If the kettle Is broad
bottomed the fat viii quickly soften
and melt, the tissues shriveling and
crisping 10 "cracklins. Set OF for a
few moments until IL slightly cools.
then strain through a piece Or damp
cheescclOth. V heu cold the fat viii
be light coloTcd and hrm- For practi-
cally all kinds OF frying, equal parts
Of the rendered flank fat and lard viii
make and give the best result.
In frying in II large quantity or fat
special care must be taken that the
fat is heated properly, else The result
will be bad. Unless the family catered
~ is a very large one. the best frying
kettle is one with straight sides and
fiat bottom, a diameter or from six to
eight inches and a similar depth. This
will contain when twO-thirds fun from
two 10 two-and-a half pounds IT sell
dom happens that food TO be fried Will
exceed four inches In height, hence "a
depth OF hvc inches will be more than
ample Place the kettle OF fat at the
side Of the fire an hour or more before
II is needed that the tat may gradually
melt and heat When well warmed
through push forward and let il heat
until on glancing across the top OF the
kettle. a thin blue smoke IS seen 20
rise from the center as well as circum-
ference. Toss in an inch cube OF bread
cut from the soft part OF the loaf.
Note the time and IL the bread is fried
golden brown in forty seconds the fat
IL the right temperature for irving
any food which has had a previous
cooking, such as chicken croquettes.
For raw mixtures such as French fried
potatoes or Dreaded veal outlets allow
a full minute In which TO brown the
bread.
When raw fish or meat is TO be fried
II should be brought into the kitchen
some time before IL is TO be cooked that
1t may gradually warm as. when very