A brick oven would improve the taste of baked meat, but then again iron ovens are cheap and conve- nient. The expedient of the double oven pan, that is, of placing the pan which holds the meat on another pan which contains some hot water, lessens the taste of burnt fat, and frequent basting prevents extreme dry- ness. The roasting oven, the movable shelf, and the baking pans require great care in cleaning and keep- ing sweet There must be a rack, on which the joint is placed, standing in the oven-pan. Saute-ing". This is a modification of frying : the same pan can be used, but in general there is a jrt:?///-pan kept for FRYING. 6i this purpose. The quantity of fat used is much less than for frying, and the object to be cooked is not surrounded with bread-crumbs and egg or paste. Mutton chops and cutlets, pork chops and cutlets, slices of fillet of beef, chickens cut into neat joints, are saute. A good sauce can be served in a sauce- saut£-pan. modern saut£-pan. boat, or placed round them, or viaitre d'hotel butter can be put on each cutlet. SaiUe-\\\^ is a very palat- able and wholesome mode of cooking. The saitte-^dJVi should be kept in constant motion to prevent the cutlets, etc., from burnitig, a peculiar jerk of the hand causing the articles in the pan to jump, ' santer,' so that they may be equally cooked on all sides. Frying. The substances used for frying are butter, oil, lard, dripping, the fat which is skimmed off, or taken cold off, the stock pot. Marrow, and the fat near the kidneys, are also excellent ingredients of the ' drip- ping pot,' which should be of earthenware. It is proper to have two or three earthenware pots, so as to keep separate the fats employed for frying fish from those used for meat and for sweet dishes. - Good frying fat can be kept a year without get- ting bad, if care is taken to clarify from time to time 62 " FRYING. and to remove dregs or scum. The frying-pan must be clean and the surface smooth, that is, the tinned surface if burnt or blistered must be renewed, else the tendency to burn is increased. A frying-pan must be six inches deep at least. A copper frying-pan is used for many dishes — that is, copper-tinned. An iron frying-pan can be either tinned or enamelled, but the transmission of heat is not as good as in the copper vessel. A wire lining fits into the frying-pan ; in this the objects are placed, and when fried they are removed and drained in it. A light WIRE LINING OF FRYING- i j i_ • r p^^^ golden brown, a crisp surface, are the characteristics of good frying — a burnt or sodden look shows carelessness or ignorance on the part of the cook. The fire must be clear and brisk, and it must be maintained at the same heat all the time. The moment the object fried is removed from the frying-pan, the pan must be removed from the fire, or the fat will burn. Fish, cutlets, croquettes, rissoles, and fritters require a temperature of 380° Fahn ; chops, potatoes, and whitebait, 400° Fahr. As the cook does not test the heat by a ther- mometer, but by a specimen bit of bread or parsley, the above figures will only so far help her as to show that certain things require fiercer heat than others. Practice and patience must be the real guides. If the frying-pan is six inches deep, the fat must be three inches deep. Let it heat slowly, and, when FR YING.

AI-modernized reading of the original text

A brick oven would improve the taste of baked meat, but then again iron ovens are cheap and convenient. The expedient of the double oven pan, that is, of placing the pan which holds the meat on another pan which contains some hot water, lessens the taste of burnt fat, and frequent basting prevents extreme dryness. The roasting oven, the movable shelf, and the baking pans require great care in cleaning and keeping sweet There must be a rack, on which the joint is placed, standing in the oven-pan. Saute-ing". This is a modification of frying : the same pan can be used, but in general there is a sauté-pan kept for FRYING. 6i this purpose. The quantity of fat used is much less than for frying, and the object to be cooked is not surrounded with bread-crumbs and egg or paste. Mutton chops and cutlets, pork chops and cutlets, slices of fillet of beef, chickens cut into neat joints, are saute. A good sauce can be served in a sauce- sauté-pan. modern sauté-pan. boat, or placed round them, or viaitre d'hotel butter can be put on each cutlet. Sauté-ing is a very palatable and wholesome mode of cooking. The sauté-pan should be kept in constant motion to prevent the cutlets, etc., from burning, a peculiar jerk of the hand causing the articles in the pan to jump, ' santer,' so that they may be equally cooked on all sides. Frying. The substances used for frying are butter, oil, lard, dripping, the fat which is skimmed off, or taken cold off, the stock pot. Marrow, and the fat near the kidneys, are also excellent ingredients of the ' dripping pot,' which should be of earthenware. It is proper to have two or three earthenware pots, so as to keep separate the fats employed for frying fish from those used for meat and for sweet dishes. - Good frying fat can be kept a year without getting bad, if care is taken to clarify from time to time 62 " FRYING. and to remove dregs or scum. The frying-pan must be clean and the surface smooth, that is, the tinned surface if burnt or blistered must be renewed, else the tendency to burn is increased. A frying-pan must be six inches deep at least. A copper frying-pan is used for many dishes — that is, copper-tinned. An iron frying-pan can be either tinned or enamelled, but the transmission of heat is not as good as in the copper vessel. A wire lining fits into the frying-pan ; in this the objects are placed, and when fried they are removed and drained in it. A light WIRE LINING OF FRYING- i j i_ • r p^^^ golden brown, a crisp surface, are the characteristics of good frying — a burnt or sodden look shows carelessness or ignorance on the part of the cook. The fire must be clear and brisk, and it must be maintained at the same heat all the time. The moment the object fried is removed from the frying-pan, the pan must be removed from the fire, or the fat will burn. Fish, cutlets, croquettes, rissoles, and fritters require a temperature of 380° Fahn ; chops, potatoes, and whitebait, 400° Fahr. As the cook does not test the heat by a thermometer, but by a specimen bit of bread or parsley, the above figures will only so far help her as to show that certain things require fiercer heat than others. Practice and patience must be the real guides. If the frying-pan is six inches deep, the fat must be three inches deep. Let it heat slowly, and, when FR YING.

Cookery and housekeeping