LESSONS IN EASY COOKING

Wairarapa Daily Times, Volume VII, Issue 1917, 17 February 1885, Page 2

LESSONS IN EASY COOKING

How TO FRY SUCCESSFULLY, ' '•'■ Among many persons tliei'c is a great prejudice against frying, they will tell you that meats prepared in this way "are tasteless mid sodden, that fried fish''is greasy and altogether abominable, and indeed that no good thing can come out of a fryidgrnan.' )}'e may safely affirm, fhat persgna who gphdemn" fli ptiWllwi tjaje manner tips mqst usofujl. kitgheil utensil have never had their food; prepared for them by a really good cook,:ift whose hands a frying-pan ia one "of w mosfcsatigfaotory of cooking mediums, Tho great point to be borno in mind in trying" is that the pan, and the fat in it,; must be hot enough to brown almost instantly th' 6 substance to be cooked, If the pan and: the fat are cold, or even cool, a greasy; flabby appearance and an insipid taste will be Imparted to tho food; all nu.'tricioyS' dish will bq most uninviting, fHis is/tha reason why : so many men view . frM viands with disgiwt, Not one genfflj. servant in twenty can fry properly ; ararule, the pan, the fat, and tho food to ho prepared, are all flopped down on, tho; stovo together and left to stew and frizzle. tj!l overy particle of nourishment is gono; then tho greasy mqraelii are lifted; from the pan and sent to t]io' tabje swim> ming in fat, tfow let our young cool' i'omember that the first greaf pritic'iplo of frying is a hot pan with vory hot fat ah.dV plenty of it. It is a good plaii to try (jlio.fat by dropping in'jx) it a piece of breatjvlt: the bread turns quickly b,'r(j'wji the fat if at the' proper heat, 'llj\6i\ put .m"}ii|V mediately tljo fqqd whicli' yqu ilvisjj to ptq-' paro, which shoult} bo sprinkled "with;' flower if'it is meat-or fish,'"and let i|brown on bqth sj(les. ' 'When' that is a'c-" compl'isjie4 moderate the Heat somowljat so tljat the sljoijld nqt h,e top, hurrjqd. When your flsh', chop./sieak or whatevor it may be,-js reaijy,"- }jft"| from tho pan on to a reversed sieve qr a sheet of blotting paper, and let all tl)e fat drain away before laying it on the hot dish prepared for its reception, If those directions aro carefully followed by young cook, _sl}e wi|l b,c Relighted wjj|g the approbation bestowed upon herfriSjviands ' ' " ■''.'' '- ; .','..*,■