Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-07-31
MRS. WILSON TALKS ABOUT
ART OF DEEP-FAT FRYING
And Gives Some Delicious Ne Recipes f Various Kinds Of
"a Croguenes-Some Tasty Sauces to Use Over Them

fCcpvvtght, 1870. bU Mrs, ". A. wilson. An
~ rights reserved
VyHE art Of deep fat frying is little
u understood in the average home
today, Yet this method Is not only the
most dependable. but IL really Is more
healthful than sauteing. Sauteing is
cooking foods in a hot frying pan with
the minimum amount of fat food cooked
In this manner is usually greasy, heavy
and unsightly.
Deep fat frying is cooking the food
BY immersing IL In hot fat AT temper
ature ranging from 350 to 400 degrees
Fahrenheit; no given temperature n ar
bitrary. Crullers and croquettes are
beat cooked at a temperature of 800 dc.
grees Fahrenheit. while the French fried
onions and noodles and French fried
potatoes cook best in higher temper.
ature.
The correct utensil plays very i'm
portant part in the correct frying of all
foods. A fat bottom pan at least six
inches deep is proper utensil to use,
with sufficient fat to cover the article
TO be cooked. Do not have the fat
within three inches Of the top. Now
this method can be made most economi-
calf, you will but learn to coat or
dip the article properly and then main.
food without letting il absorb the tat,
When cooking. do not place over four
or five pieces OF food in the fat at one
time. else this will lower the tempera
ture and cause the food TO absorb the
grease. Therefore. II properly managed
deep fat frying is most economical. he
sure not to overhead the fat, and tnen
strain IL into a bowl after cooking. This
fat can then be utilized again. As a
matter Of economy it will pay YOU to
invest In thermometer for frying.
How to prepare croquettCs. outlets,
etc, for deep-fat frying:
After compromising the recipe. place
the mixture on shallow plate To cool
and allow about two hours. then form
into croquettcs or outlets and shape.
Roll in -four. then din in beaten egg and
milk and then roll in sifted bread
crumbs.
Now. the consistency of the croquettcs
or outlets makes il either a dry. taste
less mass or a delicious creamy mixture
that the epicures delight in. So it is
necessary to have it creamy. Croquettes
Of cooked peas. lima beans. navy beans
or lentils or soy beans are really deli
cious. Just simply wash one cup Of
the dried vegetables in three or four
lukewarm waters and thcu drain. Place
in a big earthen bowi and cover with
an abundance of warm water. Let soak
overnight: in the morning drain and
; place in large saucepan and cover with
cold water. Bring to boil and COOK
for Eve minutes. Turn into colander
TO drain, Return to the saucepan and
cover with cold water. Bring quickly
10 boil and cook until tender, then
, drain, saving the liquid. Rub through
. sieve into a bowl and add
One large ONION grated and rubbed
through sicuc,
ome- quarter teaspoon Of pordcred
thyme,
FoSr tablespoons Of bread crumbs.
Ose and one quarter teaspoons Of
saif,
Onc-hat teaspoon of rhite pepper.
Mix and then form into croquettes
or outlets; roll in -four, dip in egg and
milk and roll in fine crumbs, then fry
In hot fat until a golden brown. Gar
nish with parsley and serve.
A Standard Croquette Foundation
One cup Of milk.
Sepen lcrPl tablespoons of -four.
Place in a saucepan and stir to dis
solve. Bring to a boil and then cook
slowly for FIVE minutes. Now add
One tablespoon Of grated onion,
One holt teaspoon of onion extract,
One-haT cup of finely chopped pdrs-
One. eighth teaspoon Of powdered
thyme.
Mix and then add
One-halt cup Of grated cheese for
(. cheese croquettes,