The art of cookery

are put to fry. Only a few articles should be put into the fat at a time, lest the heat of the grease be reduced below the frying temperature. A frying basket is convenient if properly used. But it should not be filled with food and lowered into the frying kettle unless the food be of a delicate nature, like oysters and croquettes ; and then the basket should be lowered into the hot grease very slowly. As a general rule the basket should be lowered into the grease empty, and the articles to be fried then put into it one by one. Fried food may be divided into three classes : ist, That class of food which requires no special protection to prevent the absorption of the grease. To this class belong potatoes, doughnuts, fritters, etc. 2d, That class which needs a special protection called a greaseproof coating. To this class belong chicken, fish, chops, etc. 3d, That class which is very soft or moist, or of perfectly smooth surface, and which, on account of one or more of these conditions, must be given all the protection possible. Articles of this class of food should be wrapped in a mixture of equal parts of wheat flour and corn-meal, in order that their surfaces may be rendered dry and rough before applying a coating of &%% batter. To this class belong oysters, scollops, croquettes, etc. Fried Potatoes. — Prepare the potatoes in any form desired. Let them soak in cold water until wanted for frying. Heat the grease in the frying kettle. Test its temperature with a slice of potato, and if hot enough lower the frying basket into it, and having drained the potatoes in a sieve and shaken them in a towel to free Frying. 139 them of moisture, add a few slices at a time until the bottom of the basket is covered. The rapidity with which the potatoes may be dropped into the basket must be determined by the appearance of the fat. If the surface of the grease becomes covered with bubbles, it is an indication that its temperature is too low for perfect frying. Wait until the bubbles disappear before adding more potatoes. This test of temperature will apply to the frying of all articles. As soon as the potatoes are sufficiently cooked lift the basket from the grease, shake it over the kettle to free it and its contents from grease, dust the potatoes with salt and pepper, and pour into a warm dish lined with several folds of cheese-cloth. Serve on a napkin in a platter. Fried Apples. — Wash and wipe the apples. Remove the blossom ends and all imperfections of the skin. Slice an eighth of an inch in thickness, cover the bottom of the frying basket with these slices, and fry in hot grease until a light brown color. Shake the basket to free the apples from grease, and serve with either broiled or sauted ham, breakfast bacon, or pork chops. Fried Onions. — Slice onions, after removing the dry skins, about a sixteenth of an inch in thickness. Cover the bottom of the frying basket with these slices and fry in hot grease until a rich brown color. Shake the basket to free them of grease, and dust lightly with salt and pepper. Serve with beefsteak, or with any kind of chops. Fried Doughnuts. — Sift three pints of flour into a mixing bowl. Make a well in the center into which put half a pint of sugar, a quarter of a pint of sour milk, 140 The Art of Cookery,