by actual immersion into a bath of hot fat. In a house where small
and delicately made dishes are in demand, and where variety in the
re-dressing of cold meats has to be studied, this frying in deep fat
is one of the cook's most needed accomplishments. Though exceedingly
easy to do well, it is also exceedingly easy to do badly.

Deep fat frying, which means submerging the food in the fat, is far
superior to shallow or saute frying, and can be done most economically
with Crisco. Little is absorbed by the foods, and the Crisco does
not take up the odor or flavor of the food which is fried in it. This
characteristic makes it possible to use Crisco for frying one article
of food after another.

Use _plenty_ of Crisco for frying. The temperature of the hot Crisco
then will be but little lowered when the food is added. There is
little absorption and what is left may be used for _all_ frying,
merely by straining out food particles after each frying.

Sufficient Crisco should be put into the pan to fill it about
two-thirds full. From two to three pounds for a pan eight inches
in diameter will not be too much. Into this pan or kettle a wire
"frying-basket" should fit quite loosely, the basket measuring quite
an inch less across the top than the pan.

Let Crisco get hot gradually in the pan. Do not put into an already
hot container. No fat should be treated in this manner.