1. Put enough fat into the kettle to submerge to a depth of one or two inches the articles to be fried. Do not fill kettle more than three-fourths full of fat. The fat in an over-full kettle may bubble over and catch fire. 2. Heat fat gradually to the desired temperature, which will be between 300° and 400° Fahrenheit, or always, if possible, below the smoking point of the fat. 3. Put only moderate amounts of food into the fat at one time, because (a) when the very hot fat cooks the food it causes the moisture in the food to boil and this vigorous bubbling may cause the fat to bubble over the edge of the kettle, with risk of fire; and (b) too much food may so cool the fat as to delay the cooking and increase absorption of fat and make a greasy product. 4. When the food is cooked to the desired brown color, re- move at once, drain over the fat kettle for a few seconds, then place on soft paper to finish draining. 5. After frying is completed, let fat cool until it is safe to handle, then strain through several thicknesses of cheese- cloth placed over a strainer. Clarify it frequently, after each time of using, if possible, as it will lengthen the lifetime of the fat. If fat used in frying is not overheated, and if it is frequently clarified, it may be used over and over again, even if the smoking temperature is comparatively low. If fish is well egged and crummed before being fried, it will not seriously flavor the fat in which it is fried and the fat is then useful for frying foods other than fish. TESTING FAT FOR FRYING 1, For large pieces of raw food — 335° to 360° F. A one- inch cube of bread from the soft part of the loaf will cook to a golden brown in 1 to 1^ minutes. If a fat of low smoking temperature is used, this time must be increased to 1^ to 2 minutes. 2. For smaller pieces of raw food or large pieces of cooked food— 340° to 380° F. The piece of bread will brown in 50 to 60 6 NEW DELINEATOR RECIPES seconds. For fats of low smoking temperature, the time must be increased to i^ to i^ minutes. 3. For most cooked foods — 360° to 400° F. The bread will brown in 40 to 50 seconds. For fats of low^ smoking temperature, the time must be mcreased to 60 to 80 seconds. Great care should be taken to have the right temperature in frying. If fat is too hot, it scorches the food or does not cook it through, or spoils the fat. If it is too cool, the food becomes soaked with fat. Fats of low smoking temperature will naturally soak into food a little more than fats of high smoking tempera- ture, because the food must remain longer in the fat. EGGING AND CRUMMING FOODS FOR FRYING Except in the case of foods like doughnuts, fritters, potatoes and fried breads, foods are ordinarily either egged and crummed or dipped in an egg batter before being fried. This is because the egg or egg batter hardens in the hot fat, making a case about the food which keeps it from becoming fat-soaked. For crumming, use dried bread-crums rolled and sifted or soft crums forced through a strainer. Break an egg into a shallow plate and beat it with a fork only enough to mix the yolk and white and not enough to beat air into it. Blend into the mixed egg two tablespoons water for each egg. Place some crums on a board. Roll the food to be fried in the crums, covering all parts with crums.

AI-modernized reading of the original text

1. Put enough fat into the kettle to submerge to a depth of one or two inches the articles to be fried. Do not fill kettle more than three-fourths full of fat. The fat in an over-full kettle may bubble over and catch fire. 2. Heat fat gradually to the desired temperature, which will be between 300° and 400° Fahrenheit, or always, if possible, below the smoking point of the fat. 3. Put only moderate amounts of food into the fat at one time, because (a) when the very hot fat cooks the food it causes the moisture in the food to boil and this vigorous bubbling may cause the fat to bubble over the edge of the kettle, with risk of fire; and (b) too much food may so cool the fat as to delay the cooking and increase absorption of fat and make a greasy product. 4. When the food is cooked to the desired brown color, remove at once, drain over the fat kettle for a few seconds, then place on soft paper to finish draining. 5. After frying is completed, let fat cool until it is safe to handle, then strain through several thicknesses of cheesecloth placed over a strainer. Clarify it frequently, after each time of using, if possible, as it will lengthen the lifetime of the fat. If fat used in frying is not overheated, and if it is frequently clarified, it may be used over and over again, even if the smoking temperature is comparatively low. If fish is well egged and crummed before being fried, it will not seriously flavor the fat in which it is fried and the fat is then useful for frying foods other than fish. TESTING FAT FOR FRYING 1, For large pieces of raw food — 335° to 360° F. A oneinch cube of bread from the soft part of the loaf will cook to a golden brown in 1 to 1^ minutes. If a fat of low smoking temperature is used, this time must be increased to 1^ to 2 minutes. 2. For smaller pieces of raw food or large pieces of cooked food— 340° to 380° F. The piece of bread will brown in 50 to 60 seconds. For fats of low smoking temperature, the time must be increased to i^ to i^ minutes. 3. For most cooked foods — 360° to 400° F. The bread will brown in 40 to 50 seconds. For fats of low smoking temperature, the time must be increased to 60 to 80 seconds. Great care should be taken to have the right temperature in frying. If fat is too hot, it scorches the food or does not cook it through, or spoils the fat. If it is too cool, the food becomes soaked with fat. Fats of low smoking temperature will naturally soak into food a little more than fats of high smoking temperature, because the food must remain longer in the fat. EGGING AND CRUMMING FOODS FOR FRYING Except in the case of foods like doughnuts, fritters, potatoes and fried breads, foods are ordinarily either egged and crummed or dipped in an egg batter before being fried. This is because the egg or egg batter hardens in the hot fat, making a case about the food which keeps it from becoming fat-soaked. For crumming, use dried bread-crumbs rolled and sifted or soft crums forced through a strainer. Break an egg into a shallow plate and beat it with a fork only enough to mix the yolk and white and not enough to beat air into it. Blend into the mixed egg two tablespoons water for each egg. Place some crums on a board. Roll the food to be fried in the crums, covering all parts with crums.

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