Sauteing is cooking in a small quantity of fat. This method is applied to
pancakes, griddlecakes, omelets, liver and bacon, steaks, chops, and to reheat
cold potatoes. A frying pan or griddle is used, and a small quantiy of fat. The
fat must be as hot as for deep frying. The food is fried on one side, then turned
and cooked on the other. The rules for deep frying apply to sauteing.
Food thus cooked is frequently greasy and indigestible, because food is put
into it when the fat has barely melted, instead of waiting until it is stiil and a
blue smoke rises from it.
Fat to Render Down for Frying.
Buy leaf fat for frying purposes. Cut fat into small pieces, removing all cysts.
Put fat in wash boiler or covered meat pan, barely cover fat with cold water,
cook one hour with lid on to whiten fat. Remove lid and cook until fat is clear
and still. Strain, when slightly cool, into an enamel bowl or lard pail. The
pieces of skin make good chicken food.
To Clarify Dripping.
First Method. Melt dripping and heat with a potato peeled and cut into
slices. Strain into a clean tin. i
Second Method. Boil dripping 15 minutes with water. Strain into a bowl.
When cold pour off water and scrape sediment from fat.
Doughnuts.
2 eggs. 3) WtSpy Creambotatartar
1% cups sugar. 1% tsp. baking soda.
2 tbsp. butter. 1 tsp. grated nutmeg.
1% cups milk. flour to roll out✪ Doughnuts.
Lost eposalt: iy)
Beat egg well, add sugar by degrees and continue beating, add butter melted
and milk. Sift one cup flour with tartar, soda, nutmeg, and salt, add to ege and
milk, stir in as much more flour as is needed to make a stiff dough. Turn on to
a floured board, knead lightly to make it smooth, roll to 4% inch in thickness and
cut out with doughnut cutter. Fry in deep fat, see rules for deep frying, page
67. Serve dusted with powdered sugar.
Sour milk may be used instead of sweet, in which case use only two teaspoons
of the tartar and tablespoon butter with the above ingredients.
Batter for Fritters Fried in Deep Fat.
1 cup flour. 1 gill tepid water.
1* tbsp. salad oil 1 egg white.
r oiled butter. Y% tsp. salt✪ Batter for Fritters Fried in Deep Fat. ;
Sift flour and salt igto a bowl, make a hole in the centre, add Ah and tepid
water by degrees, stir the flour in gradually. Beat batter well until smooth. Just”
> FATS 69
before cooking fold in the egg white beaten to a stiff froth. Into this batter dip
any of the following and fry in deep fat. See page 67 on deep frying.
(a) Oysters freed from shell, small pieces of any white fish.
(b) Oranges free from skin, pith and pips, cut in ™%4-inch circles.
-(c) Apples free from skin and core, cut in %-inch circles.
(d) Bananas free from skin, half and slice once lengthwise. Serve with
castor sugar.
This batter swells in cooking, do not put too many in at once, drain well.
Pancakes. i.
IE Cpe tl Orit. 2 cups milk,
2 eggs. lard or dripping (melted).
4 tsp. salt✪ Pancakes.
Sift flour and salt into a bowl, make a hole in the centre, add egg yolks and
one cup of milk by degrees. Stir the flour in gradually. Beat batter until smooth
and full of holes, then stir in the last cup of milk. Just before frying fold in
the whites beaten until stiff.
This batter improves by standing an hour or so before cooking.
To Fry Pancakes.
Use a small fry pan, make a teaspoon of fat smoking hot, run it well round
the edges of the pan. Pour in sufficient batter to just cover bottom of pan. As
it cooks shake pan and raise the pancake with a knife. When brown underneath,
toss to the other side and brown that. Turn on to sugared paper, sprinkle with |
sugar, roll up and serve on a hot dish arranged -criss-cross fashion. Send
' quarters of orange or lemon to table with them. =
Flap-Jacks Without Eggs.
1 cup flour. 1 cup milk, or milk and water mixed.
4 tsp. salt. melted lard or dripping for frying. —
2 tsp. baking powder✪ Flap-Jacks Without Eggs. .
Page 43 · 6 recipe records on this page
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Sauteing is cooking in a small quantity of fat. This method is applied to
pancakes, griddlecakes, omelets, liver and bacon, steaks, chops, and to reheat
cold potatoes. A frying pan or griddle is used, and a small quantiy of fat. The
fat must be as hot as for deep frying. The food is fried on one side, then turned
and cooked on the other. The rules for deep frying apply to sauteing.
Food thus cooked is frequently greasy and indigestible, because food is put
into it when the fat has barely melted, instead of waiting until it is stiil and a
blue smoke rises from it.
Fat to Render Down for Frying.
Buy leaf fat for frying purposes. Cut fat into small pieces, removing all cysts.
Put fat in wash boiler or covered meat pan, barely cover fat with cold water,
cook one hour with lid on to whiten fat. Remove lid and cook until fat is clear
and still. Strain, when slightly cool, into an enamel bowl or lard pail. The
pieces of skin make good chicken food.
To Clarify Dripping.
First Method. Melt dripping and heat with a potato peeled and cut into
slices. Strain into a clean tin. i
Second Method. Boil dripping 15 minutes with water. Strain into a bowl.
When cold pour off water and scrape sediment from fat.
Doughnuts.
2 eggs. 3) WtSpy Creambotatartar
1% cups sugar. 1% tsp. baking soda.
2 tbsp. butter. 1 tsp. grated nutmeg.
1% cups milk. flour to roll out.
Lost eposalt: iy)
Beat egg well, add sugar by degrees and continue beating, add butter melted
and milk. Sift one cup flour with tartar, soda, nutmeg, and salt, add to ege and
milk, stir in as much more flour as is needed to make a stiff dough. Turn on to
a floured board, knead lightly to make it smooth, roll to 4% inch in thickness and
cut out with doughnut cutter. Fry in deep fat, see rules for deep frying, page
67. Serve dusted with powdered sugar.
Sour milk may be used instead of sweet, in which case use only two teaspoons
of the tartar and tablespoon butter with the above ingredients.
Batter for Fritters Fried in Deep Fat.
1 cup flour. 1 gill tepid water.
1* tbsp. salad oil 1 egg white.
r oiled butter. Y% tsp. salt. ;
Sift flour and salt igto a bowl, make a hole in the centre, add Ah and tepid
water by degrees, stir the flour in gradually. Beat batter well until smooth. Just”
> FATS 69
before cooking fold in the egg white beaten to a stiff froth. Into this batter dip
any of the following and fry in deep fat. See page 67 on deep frying.
(a) Oysters freed from shell, small pieces of any white fish.
(b) Oranges free from skin, pith and pips, cut in ™%4-inch circles.
-(c) Apples free from skin and core, cut in %-inch circles.
(d) Bananas free from skin, half and slice once lengthwise. Serve with
castor sugar.
This batter swells in cooking, do not put too many in at once, drain well.
Pancakes. i.
IE Cpe tl Orit. 2 cups milk,
2 eggs. lard or dripping (melted).
4 tsp. salt.
Sift flour and salt into a bowl, make a hole in the centre, add egg yolks and
one cup of milk by degrees. Stir the flour in gradually. Beat batter until smooth
and full of holes, then stir in the last cup of milk. Just before frying fold in
the whites beaten until stiff.
This batter improves by standing an hour or so before cooking.
To Fry Pancakes.
Use a small fry pan, make a teaspoon of fat smoking hot, run it well round
the edges of the pan. Pour in sufficient batter to just cover bottom of pan. As
it cooks shake pan and raise the pancake with a knife. When brown underneath,
toss to the other side and brown that. Turn on to sugared paper, sprinkle with |
sugar, roll up and serve on a hot dish arranged -criss-cross fashion. Send
' quarters of orange or lemon to table with them. =
Flap-Jacks Without Eggs.
1 cup flour. 1 cup milk, or milk and water mixed.
4 tsp. salt. melted lard or dripping for frying. —
2 tsp. baking powder. .