Sources. — Fat and oils used in cooking are obtained
from animals and vegetables. Examples of animal fats are
cream and butter, meat fat (suet, marrow, and drippings),
lard, tallow, and fish oil.
Examples of vegetable oils are olive oil, cottonseed oil,
cocoanut oil and oils from other nuts.
Food Value. — Fats and oils are one of the main food
principles, and serve the body in the following ways: (1)
By supplying heat and energy, (2) by building up the fatty
tissue, (3) by acting as a lubricant.
To Try out Fat. — Beef drippings, leaf lard, etc., must
be tried out, or freed from the connective tissue, before
they can be used for frying. To do this, cut up the fat
fine, put into a pan with enough water to cover, and set
it in the oven. Let it simmer several hours. When the
fat is melted and free from water, strain through cheese-
cloth and cool. Try out leaf lard in a double boiler; strain,
and cool.
To Clarify Fat. — Fat used in frying takes up water,
solid substances, and flavors that should be removed before
the fat is used again. To clarify fat, melt it and add a
few slices of raw potato. Heat gradually and allow to simmer,
which evaporates the water. When it ceases to bubble and
(220)
FRYING UNCOOKED MIXTURES
221
the potato is well browned, strain through a cloth over a
strainer into a lard-pail or jar. The potato takes up odors,
and the solid substances are strained out.
New fat should be used for batter and dough mixtures,
potatoes, and fish balls. After these, fry fish, meat, and
croquettes.
Frying is cooking in deep fat. Fats used for frying are
olive oil (very expensive), cottolene, beef or bacon drippings,
or a combination of two-thirds lard and one-third beef suet.
The combination gives better results than all lard.
,d
i
i^mM
'^'^'-^^Hb
^^
^' --^L^M
Fig. 33. Doughnuts.
Tests for Frying Temperature. — To prevent absorption
of fat by foods being fried, the fat must be hot enough to
form a crust over the food as soon as put in. The fat is
never hot enough until it ceases to bubble. Then test
by dropping in an inch cube of bread cut from the middle
of a slice.
For cooked mixtures, like croquettes or fish and oysters,
the bread should turn a golden brown in 40 seconds.
222 DOMESTIC SCIENCE
For uncooked mixtures, like fritters and doughnuts, the
bread should turn a golden brown in 60 seconds.
Cautions in Frying. — 1. Do not let fat get so hot as to
smoke badly.
2. Do not fry too large a quantity at one time, for
it lowers the temperature of the fat.
3. Drain all fried foods on soft paper to absorb the
fat.
4. Use egg and crumbs to cover mixtures that are
likely to absorb too much fat. Why eggs?
APPLICATION
1. Doughnuts (sour milk)
2 eggs 1 qt. flour
1 c. sugar 1 c. sour milk or cream*
1 tsp. soda 1 tsp. salt
1 tbsp. rnelted butter Season to taste, using vanilla or
}/2 tsp. cinnamon nutmeg ✪ Doughnuts (sour milk)
Page 94 · 1 recipe record on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Sources. — Fat and oils used in cooking are obtained from animals and vegetables. Examples of animal fats are cream and butter, meat fat (suet, marrow, and drippings), lard, tallow, and fish oil.
Examples of vegetable oils are olive oil, cottonseed oil, cocoanut oil and oils from other nuts.
Food Value. — Fats and oils are one of the main food principles, and serve the body in the following ways: (1) By supplying heat and energy, (2) by building up the fatty tissue, (3) by acting as a lubricant.
To Try out Fat. — Beef drippings, leaf lard, etc., must be tried out, or freed from the connective tissue, before they can be used for frying. To do this, cut up the fat fine, put into a pan with enough water to cover, and set it in the oven. Let it simmer several hours. When the fat is melted and free from water, strain through cheesecloth and cool. Try out leaf lard in a double boiler; strain, and cool.
To Clarify Fat. — Fat used in frying takes up water, solid substances, and flavors that should be removed before the fat is used again. To clarify fat, melt it and add a few slices of raw potato. Heat gradually and allow to simmer, which evaporates the water. When it ceases to bubble and
(220)
FRYING UNCOOKED MIXTURES
the potato is well browned, strain through a cloth over a strainer into a lard-pail or jar. The potato takes up odors, and the solid substances are strained out.
New fat should be used for batter and dough mixtures, potatoes, and fish balls. After these, fry fish, meat, and croquettes.
Frying is cooking in deep fat. Fats used for frying are olive oil (very expensive), cottolene, beef or bacon drippings, or a combination of two-thirds lard and one-third beef suet. The combination gives better results than all lard.
,d
i^mM
'^'^'-^^Hb
^^
^' --^L^M
Fig. 33. Doughnuts.
Tests for Frying Temperature. — To prevent absorption of fat by foods being fried, the fat must be hot enough to form a crust over the food as soon as put in. The fat is never hot enough until it ceases to bubble. Then test by dropping in an inch cube of bread cut from the middle of a slice.
For cooked mixtures, like croquettes or fish and oysters, the bread should turn a golden brown in 40 seconds.
For uncooked mixtures, like fritters and doughnuts, the bread should turn a golden brown in 60 seconds.
Cautions in Frying. — 1. Do not let fat get so hot as to smoke badly.
2. Do not fry too large a quantity at one time, for it lowers the temperature of the fat.
3. Drain all fried foods on soft paper to absorb the fat.
4. Use egg and crumbs to cover mixtures that are likely to absorb too much fat. Why eggs?
1. Doughnuts (sour milk) 2 eggs 1 qt. flour
1 c. sugar 1 c. sour milk or cream*
1 tsp. soda 1 tsp. salt
1 tbsp. melted butter Season to taste, using vanilla or
}/2 tsp. cinnamon nutmeg
Records on this page
Doughnuts (sour milk)