Twentieth century home cook book

In broiling and frying the same principle is carried out as in roasting, but it is somewhat different from that of baking. In baking, heat is applied to all sides of the meat during the whole operation. In roasting before the fire, heat is applied alternately to every side of the meat; the same thing is done in broiling and frying. Frying corner nenrer to baking than broiling does, when the frying is done in a skillet with little fat. In broiling the meat comes into direct contact with the heat of the fire and is altogether preferable, except for ham, pork, bacon and fish, which are generally fried. The thing to do, in both broiling and frying, is to have a strong, clear fire, without smoke — hard coal, charcoal, or the coals of hard wood, are indispensable for broiling. Now that so many excellent and cheap implements for broiling are manufactured, so that the steak, cutlets, fish, etc., may be clasped between the leaves, thus saving the handling, frying is pretty much discontinued. In fact, in frying now, the articles [illustration: Broiler and Cover] are generally seethed in very hot fat, a preferable plan to frying, unless it be dry fryinc. If the fat is hot enough the meat will not absorb the fat, but come out exceedingly savory. In broiling or frying, a fork should never be used. It pierces the meat and allows the juices to escape. With the modern broiler, turning with a fork is unnecessary ; but every cook should have a pair of meat-tongs for turning and handling steaks, cutlets, etc., when necessary. The Thickness for Broiling. — Beefsteaks should never be less than half an inch thick, and if a rich, juicy broil is desired the steak should be three-quarters of an inch thick. Pork and mutton chops, veal cutlets, and lamb chops should never be more than half an inch thick, and less is better. Salt pork, ham and bacon should be cut thin. Young chickens and other birds for broiling, should be cut down the back, pressed out, and pounded or broken down perfectly flat. Flat fish and all small fish are fried whole ; round fish are slit down the back. No broiled or fried meat, except beef, must be rare enough to show the blood. Mutton is often liked slightly rare. All other meats must be thoroughly cooked through, especially fowl, pork and fish. All these meats are apt to contain germs, that unless destroyed by a seething heat, may be dangerous, as for instance, trichinae in pork, fowls and fish. Frying in Boiling Fat. — What we have said will fully cover the ground of boiling and dry frying. Frying, however, is nicely done in boiling fat, using enough to completely cover the article cooked. It must be very hot, so as to brown the substance properly. Meat or fish need not be entirely covered up if it be turned, but it is better to fry without turning. The fat — sweet drippings — may be used over and over again, but that used for fish should never again be used for other dishes, but the oil that meat has been fried in may be used for fish. [illustration: Oyster Broiler] Fried Oysters. — Select large, freshly shelled oysters, dry them in a towel, dip into egg that has been slightly whisked, and then roll in bread-crumbs or powdered cracker. Let them dry, and cook in boiling lard until a light brown; or they may be fried in a little butter by turning. Oyster Fritters. — Make a stiff batter of eggs beaten, bread-crumbs, flour and milk, or cream; season with pepper and salt. Fry in a pan with butter or lard by dropping in a spoonful of batter, then an oyster or two according to size, and cover with more batter. Cook both sides brown by turning. [illustration: Improved Frying-Pan—Handle Always Oval] XVIII. Prepared Dishes Baked.