quantity is not extravagant.

To fry easily one must have, in addition to the deep, straight-sided
frying-pan, a frying-basket, made from galvanized wire, with a side
handle. The bale handles are apt to become heated, and in looking for
something to lift them, the foods are over-fried. The frying-pan must be
at least six inches deep with a flat bottom; iron, granite ware or
copper may be used, the first two are preferable. There must be
sufficient fat to wholly cover the articles fried, but the pan must not
be too full, or there is danger of overflow when heavy articles are put
in. After each frying, drain the fat or oil, put it into a receptacle
kept for the purpose, and use it over and over again as long as it
lasts. As the quantity begins to lessen, add sufficient fresh fat or oil
to keep up the amount.

Always put the fat or oil in the frying-pan before you stand it over the
fire.

Wait until it is properly heated before putting in the articles to be
fried.

Fry a few articles at a time. Too many will cool the fat or oil below
the point of proper frying and they will absorb grease and be
unpalatable.

Put articles to be fried in the wire frying-basket and lower into the
boiling hot fat or oil. Test the fat by lowering a piece of stale bread
into it, if the bread browns in thirty seconds the fat is sufficiently
hot.

Fry croquettes a light brown; drain over the fat, lift the frying-basket
from the hot fat to a round plate, remove the articles from the basket
quickly to brown paper, drain a moment and serve.

When frying fish or any food that is to be used at a milk meal, use oil.
Olive oil is the best, but is very expensive for general use. Any other
good vegetable oil or nut oil will do as substitute.

When the food is intended for a meat meal; fat may be prepared according
to the following directions and used in the same manner as oil.

TO RENDER GOOSE, DUCK OR BEEF FAT

Cut the fat into small pieces. Put in a deep, iron kettle and cover with
cold water. Place on the stove uncovered; when the water has nearly all
evaporated, set the kettle back and let the fat try out slowly. When the
fat is still and scraps are shriveled and crisp at the bottom of the
kettle, strain the fat through a cloth into a stone crock, cover and set
it away in a cool place. The water may be omitted and the scraps slowly
tried out on back of stove or in moderate oven. When fat is tried out,
pour in crock.

Several slices of