Put the fat into a deep kettle (that called a Scotch kettle being best), and heat it slowly. When the time for frying the food is near at hand, set the kettle on the hottest part of the range, and watch to see the blue smoke rise from the centre of the surface of the liquid. The smoke indicates the temperature to be about 350°. Drop a piece of stale bread into the fat ; and if one minute be required to brown it, the fat may be used at once for frying muffins, doughnuts, fritters, breaded VARIOUS MODES OF COOKING MEAT. 241 chops, and, indeed, nearly all articles that require three or four minutes' cooking. Time of Cooking Various Articles. Potatoes cooked a la parisienne, and French fried and thin fried potatoes need ten minutes' cooking. The fat must have a temperature of about 370° when they are put into it, because the potatoes should stand in ice water for some time before they are cooked. Moisture will cling to them; and this, with their chilliness, reduces the fat at least 20° as soon as the frying begins, making it then 350°. At this heat the pota- toes may be cooked brown and crisp in ten minutes. As already stated, oysters require a heat of 400°. Drop a piece of stale bread into the fat ; and if the temperature be right, the bread will become brown in half a minute. Oysters and white-bait should be cooked brown and crisp in one minute ; longer cooking will make them rather tough and dry. A little lower temperature — say 380° — will do for croquettes, which should be fried about two minutes. If the temperature be too low, croquettes will burst open during the cooking; particularly rice and potato croquettes. The Prying-basket. An invention that is growing fast in favor is the fry ing-basket. This is made of fine wire. After the articles to be fried have been put into it, it should be lowered into the fat; gently, because the particles of moisture which cling to the food are instantly converted into steam, and this would expand beneath the surface and force some of the fat from the kettle if the basket were lowered quickly. The operation may be performed safely by hanging the basket on a long spoon or fork, and then letting it settle gently in the fat. Do not crowd into the basket the articles that are to be fried. 242 MISS PARLOA'S KITCHEN COMPANION. When the food has been cooked as long as seems neces- sary, lift the basket with the spoon or fork, and after allowing the fat to drip from it, place it on a plate. The Way to Lower the Frying-basket. Remove the cooked articles, and lay them on brown paper that has been spread on a warm pan. If properly cooked, they will hardly stain the paper. How to Keep Fat. When the frying has been finished, take the fat from the fire and let it cool slightly. Next place a piece of cheese cloth in a colander or strainer, and after setting this over a jar or pail, strain the fat through the cloth. VARIOUS MODES OF COOKING MEAT. 243 This straining never should be omitted ; for, with good care, the same fat may be used several times, unless doughnuts have been cooked in it. What is Meant by "Hot" Fat.

AI-modernized reading of the original text

Put the fat into a deep kettle (that called a Scotch kettle being best), and heat it slowly. When the time for frying the food is near at hand, set the kettle on the hottest part of the range, and watch to see the blue smoke rise from the centre of the surface of the liquid. The smoke indicates the temperature to be about 350°. Drop a piece of stale bread into the fat ; and if one minute be required to brown it, the fat may be used at once for frying muffins, doughnuts, fritters, breaded chops, and, indeed, nearly all articles that require three or four minutes' cooking. Time of Cooking Various Articles. Potatoes cooked a la parisienne, and French fried and thin fried potatoes need ten minutes' cooking. The fat must have a temperature of about 370° when they are put into it, because the potatoes should stand in ice water for some time before they are cooked. Moisture will cling to them; and this, with their chilliness, reduces the fat at least 20° as soon as the frying begins, making it then 350°. At this heat the potatoes may be cooked brown and crisp in ten minutes. As already stated, oysters require a heat of 400°. Drop a piece of stale bread into the fat ; and if the temperature be right, the bread will become brown in half a minute. Oysters and white-bait should be cooked brown and crisp in one minute ; longer cooking will make them rather tough and dry. A little lower temperature — say 380° — will do for croquettes, which should be fried about two minutes. If the temperature be too low, croquettes will burst open during the cooking; particularly rice and potato croquettes. The Prying-basket. An invention that is growing fast in favor is the fry ing-basket. This is made of fine wire. After the articles to be fried have been put into it, it should be lowered into the fat; gently, because the particles of moisture which cling to the food are instantly converted into steam, and this would expand beneath the surface and force some of the fat from the kettle if the basket were lowered quickly. The operation may be performed safely by hanging the basket on a long spoon or fork, and then letting it settle gently in the fat. Do not crowd into the basket the articles that are to be fried. When the food has been cooked as long as seems necessary, lift the basket with the spoon or fork, and after allowing the fat to drip from it, place it on a plate. The Way to Lower the Frying-basket. Remove the cooked articles, and lay them on brown paper that has been spread on a warm pan. If properly cooked, they will hardly stain the paper. How to Keep Fat. When the frying has been finished, take the fat from the fire and let it cool slightly. Next place a piece of cheese cloth in a colander or strainer, and after setting this over a jar or pail, strain the fat through the cloth. This straining never should be omitted ; for, with good care, the same fat may be used several times, unless doughnuts have been cooked in it. What is Meant by "Hot" Fat.

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