Show EASY TO AVOID SMOKE CARE CAREIN IN FRYING WILL AWAY W WITH NUISANCE ft ii I 1 4 pan should not be hot enough IP toj burn the grease which I 1 la s i t tho he usual cause af pf tu disagree f able smell use cover j to give ave a remedy for the ei of smoke dpatel dust and smell arising front arp the frying of meats in a colimon frying pan on a hot stove la Is byno I 1 1 means so BO simple a problem t appear notwithstanding the fact that f ried fried foods are pronounced by fd foode oden to be more mord indigestible than foods cooked by other me methods thoIs the trying frying pan is too convenient an artl cle to be abandoned by busy housewives in the first ac i should i be remembered that the sa same afe ufe I 1 intensity hs tensly of heat beat applied when n the meat ars put on to cook should not be maintained 1 throughout to obtain I 1 results the pan for most f ailed ed moats meats should bo be really y hot at first fir atut baut not so hot that the grease Is burned at once from the bottom ot of 1 the a this Is usually what causes W t agreeable smoke r t the pan Is made rell hot hot athirst at first that the outside surface of the meat 1 may be at once seared to close clase the abb channels by which the inner ake 11 of the meat would escape bryin n A a pan jn in this way Is properly da saut sauteing sautel eing ng or frying in a small guanti lu anti 1 1 of fat where all parts of the he m meat i eai are not exposed to the cooking medium I 1 V tit I 1 tho the same time the meat sho uldie firsts first seared on the hot pan to r ab out 10 16 seconds turned and sear e d 1 04 tho the other for the same time then ii e n drawn toward foward a co 0 o olar ler spot on the range where a sten steady dy even beat am Y be maintained with occasional turn I 1 1 A ansot the meat unfit well chow 1 I bif both sides sid es if properly ln ahls way there will be no jio smoke during A this Is stage of odthe ilie cooking nor will there beauch be much spattering df 0 f grease as where here a fierce heat is used bd throughout As for smell the odor from mea meat I 1 t cooked in n this way Ts 19 usually consid on SIP erea ere d rather rather gratifying to one with ap F petite ken enough to relish the vi viands a nd S S UCA Teai cu cut i one inch thick will take five manu minutes tes if liked rare six minutes if f well done in broiling steak 0 over ei coals the remedy used to prevent smoke is to sprinkle a little salt 0 over ve r the ahre re and na no blaze or smoke will annoy similarly a little salt sprinkled under a hot bot pan on the stove or in the oven will slightly reduce the temperature and prevent burning when it is desi red to conserve the heat hn and d produce a rich tl flavor avor in th the meat the cover of the pan should be placed and this will very effectually remedy triple annoyances sa deemed of smoke smell ameli and spattering of gre grease ase |