Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1908-08-13
SECRETS OF DEEP FRYING
Rv Alice Il. Whitaker.

pletely covered and is scared over on
the outside at once. The cooking can
then be continued until the heat
reaches into and cooks the interior.
sometimes II is necessary to reduce
tho heat little at tho last by moving
the Kettle back on the range, or turn
ing tho burner low on n gas stove, or
by using an asbestos plate. Otherwise
tho outside might burn before the In
side la cooked. this is especially true
when frying raw materials.
Fat can be allowed to heat to n
higher degree for little things like
the tiny fish called white bait. or for
cooked food like Hsh balls and cro-
auettcs for instance than for dough
nuts or slices of raw fish To tell
when fat is hot enough for frying
Just remember that so long as II sput-
ters there Is water In II which may
have been in the lard or the kettle
might not have been dry. After tho
sputterlng sound stops watch closely
and when blush vapor begins to
rise from the center, the fat is ready
and is probably at about $50 degrees
In temperature although 1t may rise
80 or 40 degrees higher without burn
burnt fat Is useless as II spoils flavor
and appearance of whatever is nut
into It.
" is best to use wire basket when
frying; these are made to fit any ket-
tie ana are inexpensive. Buy long
handled fork at the ten cent counter
for holding the handle Of the basket
az 1t Is lowered and kept in the hot
fa'. There is always some moisture
in the food to be fried which causes n
fnomentary suffering and II the bas-
ket Is held in the hand serious burn
may result The kettle must not be
over two thirds full OF fat FOR the
basket and contents will cause Il TO
rise and an overflow on the range IS
serious. Lay three or four articles in
the basket and no more at one time;
they must not touch each other be-
cause contact will prevent complete
soaring OF the outside. Have a clean
piece of paper laid on n pan for drain
ing one frying while the next Is cook
ing. then transfer the first onto tin
plate In tho open oven or warming
closet
Never pierce anything while frying
with fork and in place 81 a basket
use long handled skinner
When frying is finished turn the hot
fat at once through piece OF cheese
clot laid over tin pan and set the
| strained fat away to cool. then wash
the frying kettle. 1t doe. not mean
! fine cooking to set away the kettle
time after time with the drogs Of va
rious fryinRE settled IN II and to re-
new with fresh fat when the supply
runs low. I have seen kettles of fat.
used for FIRING doughnuts full of
black spccks Of burnt lour and with
, bits of potato and bread put into II
to prevent scorchinR or to take out
tho burnt taste. The best kettle for
use in frying Is OF iron made yer,
thick and called Scotch kettle.
BAKED MACKEREL
Split small fresh mackercl. wipe
with wet cloth and lay in a buttered
baking pan. Dust with salt and pep
per and pour half a cup OF thin cream
over. Bake until the flesh separates
from the bones
BAKED BLUE FISH.
Clean a piece ~ blue Ash hy scrap
Ing first one way OF tho skin and then
the other. Rinse. wipe dry and rub all
over with salt and little lemon juice.
Fill with stuff!nE and sew up. Dust
the outside with salt and pepper and
rub with soft butter. Dredsc with
-four and bake IN hot oven: haste
with butter melted in hot water or put
several thin slices of salt pork over
the fish and use the driprings with
water as needed.
Make the stuffing from one cup Of
stale bread crumbs, ono level tea
spoon Of salt, n saitspoon of pepper.
one quarter cup OF melted butter. one
teaspoon of finely minced parsley.
one tablespoon Of lemon juice and
one beaten egg mixed we'll together
TO CANDY LEMON PEEL
When lemons are used In cook!n e
put the peel into n weak brine and let
stand about two weeks. Drain. wash
well in cold water. put into fresh cold
water and cook until tender, then
drain Make syrup In the proportion
or one cup OF sugar TO one cup Of wa
ter cooked together Ave minutes Sim
mostly reduced. then take from the
hre and stir all until white. Drain.
take out the peel. roll in Rranulated
sugar and pack in Jars with layers of
paraffine paper between each layer
OF peel.