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Show C01lECTWAYT0I',JlY KNOVVLEOGL WHICH SHOULD BC POSSESSED POS-SESSED BY THE COOK. Tin "U l" aii 1 Do" IsM.iod. .-f 1 ry Inc-Saio lli I-Ht mikI It.rrp Tl.rm ln T lla 1 rl-rtl rtUU ltry nhI Trfip In.teaJ of tr?rix I RociLT During tiie lut thirty years wo linrc ciivlo ratI 1 iroKnw In the cullufirjart, nn 1 thu teaclari of rooLprjr r)io tmto rltru fsinontf ui ItAva not luiwrtnl In ratn, jvt innny t-optit nro otlll notfully (gnorftnt, llaojr ' ry ' Iiitt rtrtaln way N-niiiMj tlicy tiatitwHtiutlifmd(il-, thut fiulilon, nmliti to"otlitni riferrwl to wcut alKitit tbclt rk w rtti1y tlair Imllntutu err nlwi Tin nmru two iiKthoUuI frylinj luonn tn exrvrU, ml hi r luc1rt(4t,tly tminnl In 1 uitlUb "wrt frilnj.' mil 'ttry fryluif." ur In rrvticli Ly the tirnif Miutr" nnJ frlr " liot1iariicxcs.lUotwhpiiiun.Uuit-nbl), liot1iariicxcs.lUotwhpiiiun.Uuit-nbl), whm IinrmiN rlyumployctl tho roault it, to wiythu Wit c-f It 11t.rurtunatp.niHl Iwiditu theuMteuf j,ihj1 luati rial 'Hie rtnvoawh) our rook m ifttn fall to fry kticciMfully U tl tit they dry fry" vt ry thlnji, hnvluii no notion .rhutt(r of wrl frying To Miitrr, or dry fry, l to cook food In BmnMipiniitltyof lot fit, mil In a nh.il j low pin Oinilftn, (suncnlafH, Hur iulj hncon, clinpiRil CKtttthlti cut small, art i Mniidetof thuhort of fuoJ which limy In, t-orrvctly cothM thut. Small plrc-wi oil in at nml tth may nIo l Knut', an I when ran fully ilono nrt rtry tood. nl tliough It 1 open to qupstion h( thcr thry uouhl nut In) much moru MtUfuctory If fried Iu a Uriecr 111 nn I n mom KMienmi roiort)on of fat Wltti wititu, nrttclw j rhould huiu ftiiitttitnt motion, owlny to tho iMin lli jerkM to kstp,thi,iii from I fttkklni;, and thty kht uld U turned, no thntthey may bo totally cuokwl on liotli i -hi en. I 'lo wet fr Utolmmorftft In hot fat, Ant ' thU imthud it af -hlch I'nRlUli Nikn nro an much iifi hid aiiflwhlrh coiwtlliito j mil fryltiir 1 ho (IrU iiecfwdt) or it 1 to have i tcnty of fat-witlirlent, that 1 (u (ovtr thu food Ml over, mi ttint tlio Unt ..hull In) con. oyl tn v -ry tiart nllke ubo e iiutUIow N'oruedliM fun-oard tli.it touauatiuantityof fatthtuiHi Ktravagutit, ItUoti thtiroiitrHryioiioiiitrjihn tho fat nn bo uwd imnln ami again Tha tmill (juuutity of fat .thut 1 iiiflterl In a frying P.W1 RtU liiiriM-i, mil It nlwaya thrown out, whererta ftit iroiwrty carwl for ned nmrr Ihi thnmu out it It afrnlnsVl in from uy !JtUi i1m-. of hn ud or Witter that may lmi hoi Itno it U.wbtiluii I dirty mil (em U ioii unlTniiewat,Hul j pif-ctra or fnl UliK " 1'c I nnd drAlntd tntn It Unit k.s pirn; up tin hulk timlnlaolta quiiliiv it in mur iithntd tn hum, I. ' "iuMlttii rh(t ti t!i lotpl-itnroo fiunt i.rui It I,;ih lium U work VrCh who uiKlvratand fi)inc mitt fst moat rr-mh rr-mh ttully, lookiim u,n q it aa n Iwiaaholtt tifliuum Onq i tvoii w hj fri.il food la auppod to lu tMcesurily ren) 1" unt lard U m niuihiiHiiUor it Umniiot belcaiatronft ' ly liialalmlnnoQthaf lattt l tli ery uorrt fat that ui 1m iliti!i for thii pttrpoao and It In tlu- i,Ktit...t .Siuily all tbt Kreut manUra In riKiktry luta hold thii opinion nn 1 a nlo atjmil iu UyluA that for 1 1 icti . 1 ttiroNW thw l-t fat untt'tiriibh iatht i out. Kitri'illtMkIlJito (At thklnniiliiLjf"if miu..ui" thetirml intof tin fattriunuiiinrttf j "ul ui4Utl ilc will. Ii rhted to Ui univiiNallyftAd U hiltlfai un. Iirv-iunlv n-itr-litl JUirufitM ri i re I all kit I m fa h m t tha I.) v nni t 'ill- i i H i I tit, Mid tl it tiv v iool a.vhu, tiKlin LitchHi fav In num.iral aj, If tlir i any ikc(a1 dlth to fry Ukroll for tin u l It rrqulrci rrj great inn h t quickly and bodt oer quttkly, ao it rather dnnaroua IlrIdtthl.ln 1L m Jorlty of kltcheno w hi r mint li uu c r diy It la ttnnerraaary If evi rf little i of f At In rt mtml down na It ahould In um) If the fit from roaat joint a la taken corn f there will Iw nbutrdnurc f frying initi rlftl Nprtatheii) niij fsvcuiuito nrohl a UilxmrBof fatu Ilnf mutton Kirk ai I t it I fat ranbepttt tigethervithout any dlMl.anU(te, nnd aa n matter of fi t there H not I tnif better than mutton fat f r frrlns .Mmh nioro Inipotutnt than ono I linlrf fat N Ittohavii fatfor frjIiiR dry lh re l mi Id imver Ini nuy moUtiiroln fnt umh) for frylnif, Imiuumi ren n few dropa if naUr when hiw'lu-d with fnt make a tnlnt It runt pUh thntiiqnUM'irii.lnsr; ani which may hum tho rmi In tharue et, neeini: tlmt fat haa tola washed fh quenlly, It li not rt.y lo ki-ep it dry 'J In tMtt way when it nU wmMuk (a to (ul It In a largo Murepai. with a little water let It heat alowly till tho fat U uieltnl lll it with A noolen ftpM.ti. thin atrmn ft through n cloth or linlr 1pth Into nn fflrtU n-Qte, jar When Iho f it l rohl t ha Impiitith Kt the. Nritom nhout llm acraptnl nnny nuU th water undtriunth dmlnrtl otT. Tho rknm-d fat thotild then here 1 Inoiil In thu oven to melt a wcoixt ttmn tn order that tha moltturu may 1 a i ffcctunry rxinrllrd. Tat that U to bn ituilned "houl 1 Ihi ulIoiTvtl to cool a JJttla Ufore ourlnK it , throtiiJi thofctralntr, othrrwiwj Ita uioal I hntiua) mrlt thetoldcrof tluieatal Not onlyahouid tho fnt uetl lufrjlnK .m perfectly dry. but tho art Icto tobufihd j hhoulil Ut drynlo Nothing friea crUp I tlmt la mt, lanmlolnfrylni; ' Itituimt las ton am nuly Inklatrtl upon I that for MiectKful frliK tin tr:uvraturo of tho fnt la u matter of fiipremalniior- tanco. When frlwl nrticliacoino to tnhlti hritktn, HKldi n, nnetui nnd mottled look lute, Ihu iiroUtblllty it thut thty Imro lxt n ro-'kwl In too little fit When theyronir ; titablo ;,) (), tlu fat hi not Utn h t 1 inough AgtK-l brown color niwl icrl-'ts dry Mirfacsj tie ttiomarkaof g frjiuix -I'ljlUsj ItruwLeln lcdoiiQiH-rii |