For frying, oil, lard, or clarified mutton fat may be used; oil is considered the best, lard the second best, but clarified mutton is the more economical and answers the purpose very well indeed. An iron saucepan about 4^ inches deep will he found the most convenient for frying. The pan should he three parts filled with fat and allowed to heat until it ceases to hiss and bubble and becomes perfectly still, and a bluish smoke is seen to rise from the outer edge of the fat. When the fat arrives at this stage it is quite ready for frying. When dishes are coated with a little beaten egg and rolled in bread crumbs they may be put into a wire basket, placed in the smoking fat until they take a light brown, then drained on soft paper. If batter is used for the coating the basket must not be used, but the fish, or whatever it may be, must be dropped into the fat, fried until brown, lifted carefully out 141 on to soft paper to drain. After the fiying is finished, and the fat slightly cooled, it should be passed through a fine wire sieve, it is then ready for frying again, and if it is carefully heated and strained the same bath of fat may be used many times for different dishes. No. 339. TO CLAEIFY FAT. Take about 4 lb. of mutton fat trimmings sufficient for one bath, cut this into about half-inch squares, put into an iron stew-pan, cover with cold water✪ To Clarify Fat, bring slowly to the boil, and skim off the thick scum thoroughly ; then allow it to boil slowly four to five hours, until all the water has evaporated, and the pieces of skin rise to the top, crisp and hard ; allow it to cool a little, then strain, and it is ready for frying. No. 340. TO MAKE WHITE BREAD CRUMBS. Take the crumbly part of some stale bread✪ To Make White Bread Crumbs, and rub it through a wire sieve with the palm of the hand. No. 341. TO MAKE BROWN BREAD CRUMBS. Take the crusty part of some stale bread✪ To Make Brown Bread Crumbs, put it into a slow oven to dry, and bake a golden brown shade, crush in a mortar, or with a rolling-pin, pass through a fine sieve. These may be kept for a long time if put into a jar or bottle and covered. No. 342. TO COVER A PUDDING WITH PAPER. Take a piece of cap paper, twice folded, about 1^ inches larger than the pudding mould, all round ; butter the centre, hold it firmly on the top of the mould with the left hand, and roll the edge firmly under with the right hand. This mode will be found to answer the purpose as well as a pudding cloth, and much more convenient. 142 No. 343, TO STEAM A PUDDING. Stand the mould in a pan of boiling water, allowing the water to come within an inch of the top of the mould. No. 344. BROWN STOCK FOR GRAVIES, SOUPS, &c. 4 lb. shin of beef or bones 1 teaspoonful salt 1 stalk celery A bunch parsley 1 carrot 6 pints water 1 onion, browned A bunch sweet herbs ^ teaspoonful peppercorns A small piece turnip✪ Brown Stock for Gravies, Soups, &c.

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For frying, oil, lard, or clarified mutton fat may be used; oil is considered the best, lard the second best, but clarified mutton is the more economical and answers the purpose very well indeed. An iron saucepan about 4^ inches deep will he found the most convenient for frying. The pan should he three parts filled with fat and allowed to heat until it ceases to hiss and bubble and becomes perfectly still, and a bluish smoke is seen to rise from the outer edge of the fat. When the fat arrives at this stage it is quite ready for frying. When dishes are coated with a little beaten egg and rolled in bread crumbs they may be put into a wire basket, placed in the smoking fat until they take a light brown, then drained on soft paper. If batter is used for the coating the basket must not be used, but the fish, or whatever it may be, must be dropped into the fat, fried until brown, lifted carefully out 141 on to soft paper to drain. After the fiying is finished, and the fat slightly cooled, it should be passed through a fine wire sieve, it is then ready for frying again, and if it is carefully heated and strained the same bath of fat may be used many times for different dishes. No. 339. TO CLAEIFY FAT. Take about 4 lb. of mutton fat trimmings sufficient for one bath, cut this into about half-inch squares, put into an iron stew-pan, cover with cold water, bring slowly to the boil, and skim off the thick scum thoroughly ; then allow it to boil slowly four to five hours, until all the water has evaporated, and the pieces of skin rise to the top, crisp and hard ; allow it to cool a little, then strain, and it is ready for frying. No. 340. TO MAKE WHITE BREAD CRUMBS. Take the crumbly part of some stale bread, and rub it through a wire sieve with the palm of the hand. No. 341. TO MAKE BROWN BREAD CRUMBS. Take the crusty part of some stale bread, put it into a slow oven to dry, and bake a golden brown shade, crush in a mortar, or with a rolling-pin, pass through a fine sieve. These may be kept for a long time if put into a jar or bottle and covered. No. 342. TO COVER A PUDDING WITH PAPER. Take a piece of cap paper, twice folded, about 1^ inches larger than the pudding mould, all round ; butter the centre, hold it firmly on the top of the mould with the left hand, and roll the edge firmly under with the right hand. This mode will be found to answer the purpose as well as a pudding cloth, and much more convenient. 142 No. 343, TO STEAM A PUDDING. Stand the mould in a pan of boiling water, allowing the water to come within an inch of the top of the mould. No. 344. BROWN STOCK FOR GRAVIES, SOUPS, &c. 4 lb. shin of beef or bones 1 teaspoonful salt 1 stalk celery A bunch parsley 1 carrot 6 pints water 1 onion, browned A bunch sweet herbs ^ teaspoonful peppercorns A small piece turnip

Domestic cookery