Directions for Trying Out Leaf Lard. — Remove all mem- branes by pulling and picking them off. Then cut the fat into small pieces. Cook it in a double boiler until the fat is melted. Strain it through cheesecloth and keep it in a cool place. Frying. — Frying is cooking food in a bath of smoking hot fat. Utensils for Frying. — The utensils needed in frying are a deep iron kettle called a Scotch bowl, or a deep frying pan, a Digitized by Google 114 SECOND YEAR fork, a skimmer with which to remove food when it is cooked, a frying basket for croquettes, fish balls, etc., a shallow pan in which are laid sheets of soft paper kept warm at the back of the range to receive and drain food when it is fried. The Fat. — The fat should be put into the kettle and heated slowly. It should be smoking hot before the food is put in. Too many articles should not be put in at a time as it cools the fat. After the frying is done the fat should be cooled and strained through double cheesecloth. If this is carefully done, the same fat may be used several times. When it is too dark for frying purposes, it may be used for making soap. HARD SOAP Line a box with greased paper. Put the fat on the back of the range until it is melted. Mix the potash and cold water, add the ammonia, borax, and dissolved soda mix- ture. Stir it occasionally with a stick until the potash is dissolved, then let it stand until it is cold. When the fat is melted and warm (not hot), pour it into the potash slowly, stirring it all the time, and continue to stir it, from ten to fifteen minutes, until the soap is the con- sistency of thick cream. Pour it into the paper-lined box. Let it stand a few hours, and then cut it into pieces convenient for use. Do not remove it from the box for three days. Temperature of Fat Tested. — Frying fat can become very much hotter than boiling water. So we say smoking fat and not boiling fat. Care must be used to see that the fat is not too hot. The following are tests : — 1. When fat is smoking, drop an inch cube of bread into the fat ; if it turns golden brown in sixty seconds, fat is hot enough for uncooked mixtures such as doughnuts, fritters, etc. RECIPE 167. 6 lb. of clarified and strained fat 1 lb. can potash 1 qt. cold water 2 tbs. powdered bo- rax J c. ammonia dis- 2 tbs. sugar✪ Hard Soap solved i c. wash- in i c. ing soda boiling water Digitized by Google BREAD 115 2. Drop an inch cube of bread into smoking fat, and if it turns golden brown in forty seconds, it is hot enough for cooked mixtures such as fish balls, croquettes, etc. Care of Food after Frying. — Drain fried food on soft brown paper. Avoid piling fried articles one upon another while they are hot and before they are served. Egging and Crumbing. — Spread upon a board dried bread crumbs which have been rolled and sifted. Beat an egg on a plate with a fork imtil white and yolk are mixed thoroughly, and no longer ; add to one beaten egg 2 tbs. of water. The food to be fried should first be rolled in crumbs, then dipped Cn egg, being sure to cover all parts, then again in crumbs, and fried in deep fat. Bread Importance. — Bread has been an important part of the world's diet from the earliest ages. Many savage races grind grain and mix it with water, making simple forms of bread. To a certain extent a nation may be judged by the character and variety of the bread it uses. So it is most important that all women know how to make good bread. Food Value. — Made from grains, principally wheat, the most nutritious of grain, bread contains all food elements necessary to the growth and repair of the body, and therefore has been called quite properly the staff of life.

AI-modernized reading of the original text

Directions for Trying Out Leaf Lard. — Remove all membranes by pulling and picking them off. Then cut the fat into small pieces. Cook it in a double boiler until the fat is melted. Strain it through cheesecloth and keep it in a cool place. Frying. — Frying is cooking food in a bath of smoking hot fat. Utensils for Frying. — The utensils needed in frying are a deep iron kettle called a Scotch bowl, or a deep frying pan, a Digitized by Google fork, a skimmer with which to remove food when it is cooked, a frying basket for croquettes, fish balls, etc., a shallow pan in which are laid sheets of soft paper kept warm at the back of the range to receive and drain food when it is fried. The Fat. — The fat should be put into the kettle and heated slowly. It should be smoking hot before the food is put in. Too many articles should not be put in at a time as it cools the fat. After the frying is done the fat should be cooled and strained through double cheesecloth. If this is carefully done, the same fat may be used several times. When it is too dark for frying purposes, it may be used for making soap. HARD SOAP Line a box with greased paper. Put the fat on the back of the range until it is melted. Mix the potash and cold water, add the ammonia, borax, and dissolved soda mixture. Stir it occasionally with a stick until the potash is dissolved, then let it stand until it is cold. When the fat is melted and warm (not hot), pour it into the potash slowly, stirring it all the time, and continue to stir it, from ten to fifteen minutes, until the soap is the consistency of thick cream. Pour it into the paper-lined box. Let it stand a few hours, and then cut it into pieces convenient for use. Do not remove it from the box for three days. Temperature of Fat Tested. — Frying fat can become very much hotter than boiling water. So we say smoking fat and not boiling fat. Care must be used to see that the fat is not too hot. The following are tests : — 1. When fat is smoking, drop an inch cube of bread into the fat ; if it turns golden brown in sixty seconds, fat is hot enough for uncooked mixtures such as doughnuts, fritters, etc. 6 lb. of clarified and strained fat 1 lb. can potash 1 qt. cold water 2 tbs. powdered bo- rax J c. ammonia dis- 2 tbs. sugar solved i c. wash- in i c. ing soda boiling water Digitized by Google 2. Drop an inch cube of bread into smoking fat, and if it turns golden brown in forty seconds, it is hot enough for cooked mixtures such as fish balls, croquettes, etc. Care of Food after Frying. — Drain fried food on soft brown paper. Avoid piling fried articles one upon another while they are hot and before they are served. Egging and Crumbing. — Spread upon a board dried bread crumbs which have been rolled and sifted. Beat an egg on a plate with a fork until white and yolk are mixed thoroughly, and no longer ; add to one beaten egg 2 tbs. of water. The food to be fried should first be rolled in crumbs, then dipped in egg, being sure to cover all parts, then again in crumbs, and fried in deep fat. Bread Importance. — Bread has been an important part of the world's diet from the earliest ages. Many savage races grind grain and mix it with water, making simple forms of bread. To a certain extent a nation may be judged by the character and variety of the bread it uses. So it is most important that all women know how to make good bread. Food Value. — Made from grains, principally wheat, the most nutritious of grain, bread contains all food elements necessary to the growth and repair of the body, and therefore has been called quite properly the staff of life.

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