There are two modes of frying. One is to have just enough fat to prevent the article from burning or sticking ; and the other is to have enough not only to cover the food, but to float it. The latter is by far the better way, as all the sur- face of the article is instantly hardened, and, therefore, will not absorb fat. It is also the cheaper way, because the fat can be used so many times. If the drippings saved from meats, soups and gravies should not be enough for frying purposes, buy pure lard to use with it. Many recommend buying beef suet for this same purpose ; but food fried in suet is more liable to absorb fat than that fried in lard. The HOW- 399 reason of this is that lard can be heated to a higher tem- perature without burning than can beef or any of the other fats. Butter is also often recommended for frying. If used, it should be free of salt. But aside from being so expensive, it is not so nice for frying purposes as fats, for it burns at a much lower temperature than either beef fat or lard. The Scotch kettle is the best utensil for frying. It rests on a rim, which lifts the bottom from the stove, and the inside surface is polished very smooth ; therefore, the fat is less liable to burn than if the surface were rough and the bottom rested on the hot stove. The fat should heat gradually ; and when the food is plunged into it a slight smoke should rise from the centre. It will smoke at the sides some time before it has become hot enough for frying. After the food has been put in, let the kettle stand on the hottest part of the stove until it regains its former temperature, and then set it back where it is not quite so hot. In frying fish-balls, doughnuts, etc., put only a few at a time in the boiling fat ; then wait a few moments for the fat to regain its former tem- perature, and put in a few more. Fish-balls are often spoiled by the putting of a great many in the kettle at once. The temperature of the fat is instantly reduced, and the balls absorb the fat. When an article of food is fried, drain the fat from it, and lay it on a sheet of brown paper in a warm pan. The paper will absorb any fat that may remain on the food. As soon as you are through frying, take the fat from the fire, and when cooled a little, strain it. (See the chapter on the Care of Food.) If the directions given are followed, there will be no difficulty in having food fried without its being saturated with grease. To Serve. The dishes on which meats, fish, jellies and creams are placed should be large enough to leave a margin of an inch 400 MISS PARLOA'S NEW COOK BOOK. or so between the food and the lower edge of the border of the dish. It is well to pour the sauce for cold puddings around the pudding, especially if there will be a contrast in color. It is a great improvement to have the sauce poured around the article instead of over it, and to have the border of the dish garnished with bits of parsley, celery tops or carrot leaves. When sauce is poured around meat or fish the dish must be quite hot, or the sauce will cool quickly.

AI-modernized reading of the original text

There are two modes of frying. One is to have just enough fat to prevent the article from burning or sticking ; and the other is to have enough not only to cover the food, but to float it. The latter is by far the better way, as all the surface of the article is instantly hardened, and, therefore, will not absorb fat. It is also the cheaper way, because the fat can be used so many times. If the drippings saved from meats, soups and gravies should not be enough for frying purposes, buy pure lard to use with it. Many recommend buying beef suet for this same purpose ; but food fried in suet is more liable to absorb fat than that fried in lard. The HOW- 399 reason of this is that lard can be heated to a higher temperature without burning than can beef or any of the other fats. Butter is also often recommended for frying. If used, it should be free of salt. But aside from being so expensive, it is not so nice for frying purposes as fats, for it burns at a much lower temperature than either beef fat or lard. The Scotch kettle is the best utensil for frying. It rests on a rim, which lifts the bottom from the stove, and the inside surface is polished very smooth ; therefore, the fat is less liable to burn than if the surface were rough and the bottom rested on the hot stove. The fat should heat gradually ; and when the food is plunged into it a slight smoke should rise from the centre. It will smoke at the sides some time before it has become hot enough for frying. After the food has been put in, let the kettle stand on the hottest part of the stove until it regains its former temperature, and then set it back where it is not quite so hot. In frying fish-balls, doughnuts, etc., put only a few at a time in the boiling fat ; then wait a few moments for the fat to regain its former temperature, and put in a few more. Fish-balls are often spoiled by the putting of a great many in the kettle at once. The temperature of the fat is instantly reduced, and the balls absorb the fat. When an article of food is fried, drain the fat from it, and lay it on a sheet of brown paper in a warm pan. The paper will absorb any fat that may remain on the food. As soon as you are through frying, take the fat from the fire, and when cooled a little, strain it. (See the chapter on the Care of Food.) If the directions given are followed, there will be no difficulty in having food fried without its being saturated with grease. To Serve. The dishes on which meats, fish, jellies and creams are placed should be large enough to leave a margin of an inch or so between the food and the lower edge of the border of the dish. It is well to pour the sauce for cold puddings around the pudding, especially if there will be a contrast in color. It is a great improvement to have the sauce poured around the article instead of over it, and to have the border of the dish garnished with bits of parsley, celery tops or carrot leaves. When sauce is poured around meat or fish the dish must be quite hot, or the sauce will cool quickly.

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