ccasionally thrown into the fire, so the sudden spurt of flame from
this source leaves a deposit of fat on the meat which improves the
flavor, and, without softening the albumen, prevents its becoming
uneatably hard and dry.

Frying

Frying may be looked on as a derivative of broiling, and passes by
easy stages, from broiling on a slightly greased metal plate, or
_sauteing_ in a shallow pan in a small quantity of Crisco, to cooking
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.

Do Not Wait for Crisco to Smoke

Heat Crisco until a crumb of bread becomes a golden brown in

60 seconds for raw dough mixtures, as crullers, fritters, etc.

40 seconds for cooked mixtures, as croquettes, codfish balls, etc.

20 seconds for French fried potatoes.

Seconds may be counted thus: one hundred and one, one hundred and two,
etc.

The fat may be tested also by dropping into it a little piece of the
article to be cooked. When it rises to the top, bubbles vigorously and
browns quickly, the fat is hot enough.

When prepared, the foods must be placed in the basket, not too many
at a time or too clos