Directions for Frying

Frying is cooking in deep hot fat.

Cooking in Deep Fat—General Rules.

The fat used for cooking may be olive oil, cottonseed oil, cottolene, beef drippings, lard, or a mixture of several fats.

The food must be covered with crumbs and egg, or a batter, to keep it from absorbing fat.

Place the articles to be cooked in a bath of the fat, deep enough to float them. The kettle should be of iron; a frying basket may be used.

Foods already cooked or needing little cooking require a higher temperature than batters. The temperature of the fat for oysters, croquettes, fish balls, etc., may be tested by browning a cube of tread while counting forty. Counting sixty, while the bread browns, gives the right temperature for all other batters.