Lessons in cooking through preparation of meals

the thigh up into the side. Fasten with a skewer run through from one leg to the other. Lay wings close to the body and fasten with a skewer. Insert a skewer under the tail. Wrap a piece of cord around the tail, bringing one end up on the right side, wrapping it twice around the leg skewer, then up around the wing skewer across under the back, repeating the process on the left side, bringing it down and fastening at the tail. 10. Season all well, and rub over with melted butter. Sauteing Method of Cooking in Fat Sauteing is cooking in a small amount of fat. This process is commonly known as frying. Food so cooked is very difficult to digest because it is impossible to prevent the fat from penetrating and soaking into the food. Frying Frying is cooking by immersing the food in deep, hot fat. The fat should be hot enough to immediately form a crust, which, while allowing the penetration of heat, keeps the food dry and digestible. The Cracking Point The cracking point of fat, commonly called the burning point, or the point at which it breaks up into glycerine and fatty acids, determines its frying qualities. The higher this point, the better for frying. The lowest temperature at which food can be cooked is 360° F. If the fat "cracks" at this point, or below it, it is not only undesirable but also injurious to use. Vegetable fats or oils have a much higher cracking point than animal fats, hence are much better for frying. Olive oil would be the best if the cost need not be considered. In such case, Wesson Cooking Oil or other cottonseed-oil products, if thoroughly purified, can be used. Animal fats which have a low cracking point, such as lard, clarified drippings, suet, etc., must be used with great care to have them hot enough to cook in and yet not burn. Cooking fats do not boil, the bubbles arising in the kettle of hot fat, and the spluttering noises, being caused by water in the fat. The temperature of "spluttering fat" is about 212° F. (the boiling point of water), aiid it will not become any hotter so long as any water remains in the fat. When this is all evaporated the fat becomes still and the temperature should rise to about 380° F. When the frying is completed and the fat has stood a few minutes to cool and settle, strain through a sieve over which a piece of cheesecloth has been placed, into a. clean receptacle. Wipe out the kettle with cloth or paper, return the fat, cover closely, and set aside. Fat in the liquid form, such as oil, is very convenient, as it can be poured back into the cans, ready for use the next time, and kept until needed. If after use the fat becomes dark colored heat very slowly and drop in a few slices of raw potato. They will quickly absorb various impurities from the fat and thus clarify it. Test for Frying Temperature For uncooked articles, doughnuts, etc., fat should be hot enough to brown a bit of bread in 40 seconds. For cooked articles, croquettes, etc., fat should be hot enough to brown bread in 20 seconds. To Prevent Food Absorbing Fat Have fat hot enough to answer the above test. Do not put too many cold articles in at once. Do not have the mixture too rich. Do not use too much baking powder. Have an unbroken coating of egg and crumbs on croquettes. Care After Frying