| Show Fat For Frying Fat af that has been used for frying trying doughnuts croquettes etc can be used a number of times again If it is carefully handled and not all allowed wed to become discolored Each time after atter u use e. e it should be strained through cheesecloth laid over a sieve Flour crumbs and other matter present burn burnat burnat at nt a lower temperature than does the fat and if It not strained out will on reheating become charred and blacken the fat Such fat tilt does docs not give attractive looking food If It the discoloration be caused by the overheating over over- heating of ot the fat itself the food tood loses In b by so i much Fat strained each time Iliac after use and kept alwa always s 's below the smoking point ma may be replenished with fresh supplies of ot fat and used almost |
