Fried Fish. — Cut fresh fish of any kind in pieces a suitable size for serving, and season with salt and pepper. Fry and serve the same as chicken. Fried Oysters. — Select large oysters, drain on a sieve, lay singly on a plate, and season with salt and pepper. Lift each oyster by sticking a small skewer through its thin edge, dip it in white corn-meal and flour sifted to- gether in equal proportio✪ Fried Oystersns, cover with ^^% batter, then with crumbs, fry in a basket in very hot fat, drain on cheese-cloth, and serve on a warm platter, garnished with lemon points. Fried Mush. — Cut cold mush into squares, cubes, or oblong pieces a suitable size for serving, cover with flour and meal sifted together, dip in ^^^ batter, roll in crumbs, fry in a basket in hot fat✪ Fried Mush, until a rich brown color, drain on cheese-cloth, and serve in a napkin ; or use to gar- nish broiled or fried chicken or fish. Fried Veal Chops. — Select rib or loin veal chops an inch in thickness, dust lightly with pulverized sugar and pepper and more freely with salt, dip in corn-meal and flour sifted together, cover with ^g'g batter, roll in cracker crumbs, fry in hot fat, drain on cheese-cloth✪ Fried Veal Chops, and serve. SAUTEING. Sauteing, which means cooking by tumbling or toss- ing about in a small quantity of hot fat, is a modified form of frying, and a very excellent method of cooking many articles of food. As in frying, the oils or fats which will bear the highest degree of heat are most Frying. 147 perfectly adapted to sauteing. But butter, which will burn at a low temperature, may, if clarified, be used alone or mixed with lard or drippings quite satisfactorily for the purpose. Many things are more palatable when sauted than when fried, notably oysters, egg-plant, onions, and apples. If a pan or griddle is to be used more than once for sauteing it should be wiped each time it is used, so as to remove all grease and crumbs. The best utensil for sauteing is a flat- bottomed steel spider or griddle. Clarified Butter. — To clarify butter heat it to boiling point, and let simmer gently until the salt settles and a frothy scum arises, leaving the oily portions transparent. Remove the scum, drain the oil carefully from the salt, and the clarified butter is ready for use. Butter in be- ing clarified should never be allowed to scorch or become brown. To Saute Egg-Plant. — Slice the egg-plant in slices about a fourth of an inch in thickness. Pare off the rind, dust lightly with white pepper and freely, on both sides, with flour. Put two tablespoonfuls of clarified butter✪ To Saute Egg-Plant in a spider over a brisk fire, and, as soon as the butter is hot, cover the bottom of the spider with the prepared slices of egg-plant, brown on the lower side, and turn them over. When brown on both sides, if the egg-plant is not soft in the center, shove to a cooler place on the range and let it finish cooking. Serve on a warm platter. To Saute Squash. — Summer squash, when young and tender, may be saut6d in the same manner as egg-plant To Saute Onions. — Remove the dry skins from the 148 The Art of Cookery. ✪ To Saute Onions

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Fried Fish. — Cut fresh fish of any kind in pieces a suitable size for serving, and season with salt and pepper. Fry and serve the same as chicken. Fried Oysters. — Select large oysters, drain on a sieve, lay singly on a plate, and season with salt and pepper. Lift each oyster by sticking a small skewer through its thin edge, dip it in white corn-meal and flour sifted together in equal proportions, cover with [batter],, then with crumbs, fry in a basket in very hot fat, drain on cheese-cloth, and serve on a warm platter, garnished with lemon points. Fried Mush. — Cut cold mush into squares, cubes, or oblong pieces a suitable size for serving, cover with flour and meal sifted together, dip in [batter], roll in crumbs, fry in a basket in hot fat, until a rich brown color, drain on cheese-cloth, and serve in a napkin ; or use to garnish broiled or fried chicken or fish. Fried Veal Chops. — Select rib or loin veal chops an inch in thickness, dust lightly with pulverized sugar and pepper and more freely with salt, dip in corn-meal and flour sifted together, cover with [batter], roll in cracker crumbs, fry in hot fat, drain on cheese-cloth, and serve. SAUTEING. Sauteing, which means cooking by tumbling or tossing about in a small quantity of hot fat, is a modified form of frying, and a very excellent method of cooking many articles of food. As in frying, the oils or fats which will bear the highest degree of heat are most Frying. 147 perfectly adapted to sauteing. But butter, which will burn at a low temperature, may, if clarified, be used alone or mixed with lard or drippings quite satisfactorily for the purpose. Many things are more palatable when sauted than when fried, notably oysters, egg-plant, onions, and apples. If a pan or griddle is to be used more than once for sauteing it should be wiped each time it is used, so as to remove all grease and crumbs. The best utensil for sauteing is a flat- bottomed steel spider or griddle. Clarified Butter. — To clarify butter heat it to boiling point, and let simmer gently until the salt settles and a frothy scum arises, leaving the oily portions transparent. Remove the scum, drain the oil carefully from the salt, and the clarified butter is ready for use. Butter in being clarified should never be allowed to scorch or become brown. To Saute Egg-Plant. — Slice the egg-plant in slices about a fourth of an inch in thickness. Pare off the rind, dust lightly with white pepper and freely, on both sides, with flour. Put two tablespoonfuls of clarified butter in a spider over a brisk fire, and, as soon as the butter is hot, cover the bottom of the spider with the prepared slices of egg-plant, brown on the lower side, and turn them over. When brown on both sides, if the egg-plant is not soft in the center, shove to a cooler place on the range and let it finish cooking. Serve on a warm platter. To Saute Squash. — Summer squash, when young and tender, may be saut6d in the same manner as egg-plant To Saute Onions. — Remove the dry skins from the 148 The Art of Cookery.

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The art of cookery