paper. When, as is sometimes the case, no frying basket is used, each
thing fried should be drained between a spoon and the edge of the pan.


To Clarify

It is economy to use three pounds in the kettle, clarifying the fat
when it is put away. To clarify Crisco, take that which has been used
for deep frying and when it has cooled, but not solidified, strain
through a double thickness of cheese cloth, replace kettle on stove,
drop several slices of potato into the Crisco and reheat. When the
potatoes are golden brown, take out and pour the Crisco back into the
tin. With this little care, fish, oysters, onions, chops, fritters,
doughnuts, etc., may be fried over and over again in the same Crisco.

[Illustration]

The dry or saute method of frying is less satisfactory, in that it
is difficult even after much practice to produce a uniformly colored
surface. A small quantity of fat only is needed, and where the fat,
i.e., the heat, ends, a crack is formed in the outer coat, through
which flavor escapes and fat enters; the appearance also is rendered
unsightly. Flat fish can be fried fairly well by this method, or,
indeed, almost any thin substance, as thin edges are not affected in
this way. For pancakes and other articles of similar nature it is the
best method. It rarely is possible to use the fat from the dry method
a second time, except for dishes of the same kind, as the fat always
is more or less flavored by the food cooked in it. The most digestible
fat for frying and the best for results undoubtedly is Crisco.