The Lakeland evening telegram. (Lakeland, Fla.) 1911-1922, 1916-09-28
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Fundamental Cooking Helm
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Deep Fat FRYING

Deep Fat Frying
Fried foods have warm spot in the
affections of most Americans. Our
fore-fathers were brought up ON them
and they were sturdy and produc-
tive race. Fried foods only became
associated with indigestion when fry
ing became hap-dash method instead
OF science, and cheap and inferior
fats were used.
1t is a mistaken belief that any fat
will do to fry in. Yet in the interests
of economical housekeeping, it is i'm
perative that the frying medium shall
not cost too much. 1t is to supply this
need of economy and perfect results
that Vegetole is offered to the public
Frying is cooking by means of i'm
mersion in deep fat, raised to tenn
perature of from $50 to 400 degree F.
If considerable amount of food is to
be fried, from two to three pounds of
Vegetole will be needed, but this
amount can be clarified, strained and
used over and over again. Any fry
ing medium once burned is ruined for
cooking purposes. A deep iron kettle
with a rounded bottom is the best
cooking utensil to use. To test pure
leaf lard for frying drop into it an
inch cube of stale bread, from the soft
part of the loaf If in forty seconds
this is a golden brown, the lard is the
right temperature for frying cooked
mixtures like croquettes and for fried
oysters. Fer uncooked mixtures such
as chicken outlets, or fish, allow sixty
seconds for the bread to brown.
To Clarity Fat.
After fat has been used for frying
cool, add few thin slices Of raw pc
tato, heat gradually and cook slowly
When fat no longer bubbles and pota
TO is Drowned, strain fat through
thin Goth placed in strainer.
To crumb croquettes, break an egg
5 into a shallow plate, beat lightly will
fork and add two tablespoons Of COLI
c water-an egg white may be used
: Every part of croquette should b.
= covered first with flour or crumbs
then egg, and then with the crumbs.
: Only four or five croquettes shoui
S be fried at one time.
o Articles soak fat il fat not no
: enough, if too large quantity OF 700
S lis friend or if the food contains 10
V much moisture or baking powder.
|. AL fried foods, on being remove
from the fat should be drained o
: thick, clean paper placed in shallo'
nan. Friend food should not be pile
while warm or it will become mols
and soggy.
If necessary to keep food hot plac
lit in shallow pan in a medium NJ
Ioven. Do not pile the fried articles
food while keeping them hot.
Fried Oysters-Put oysters in
strainer and wash by dipping IN
small amount of cold water. Feel ea'
(oyster carefully and remove any pa
ticles of she'll or sand. Dry with
clean cloth, sprinkle with salt al
pepper, dip in -four, egg and dry rolf
and sifted bread crumbs. Fry
Vegetole and drain on paper, Ser
on hot platter and garnish with pal
n lev and pieces of lemon. Use LOT
70 seconds test for fat. See suggesuo
So for frying.
Friend Fish-Either small III
err whole or ffllets cross sections cut
en- nortions for serving may be crumDi
'or and fried in deep fat. Use Sixty s.
ng ond fest for the fat and allow thr
TO IN six minutes for small fish, four
~, eight minutes for frying the fillets
m fish.
French Fried Potatoes-Pare a
cut Irish potatoes into Fights leng
lwise. Soak in cold or ice water
4 TO two hours; drain, pat dry IN Gle
cloth. FRY in deep fat until an e'
brown. Use forty-second test for
Drain on paper. Serve hot. Potat
NAV he cut into strips instead OF
larger pieces.