B. Fat may be clarified with slices of potatoes or potato and apple
as it heats. Small quantities of fat may be clarified by pouring
boiling water on cold fat, stirring well, and setting aside till a cake
of fat forms on top, and then scraping the sediment from the bottom
of cake. If this fat is to be kept for several days it should be
reheated to drive off the water.
C. Fat should be kept covered while it is heating and cooling
unless much moisture must be driven off. The cover keeps in odor
and saves fuel in the heating.
D. The temperature of fat for frying may be tested by dropping
in a cube of bread and noting the time it takes it to brown. The
temperature for a cooked mixture should be sufficient to cook a cube
of stale bread golden brown in 40 seconds; for uncooked mixtures,
in 60 seconds.
E. The temperature of fat is lowered by putting in the food to be
fried. For this reason it may be necessary to reheat the fat a little
each time before putting in more food.
F. The excess of fat may be removed from the cooked food by
draining the material on any clean absorbent paper.
94 USE AND PKEPAKATIOlSr OF FOOD.
G. Surplus fat from surface of food may be removed by rapidly
plunging food for an instant beneath surface of boiling water in a
small kettle set close to the fat kettle. The heat retained in the food
quickly dries the surface and leaves the crust as crisp as before the
dip, and an amazing amount of fat is thus reclaimed. As soon as
a considerable layer of fat forms on the surface of the water it should
be skimmed off and set aside to cool. The layer of hardened fat
can be recovered. This is a worth-while economy fi'om the point of
view of both money and fat conservation. It also makes the food so
treated more digestible.
H. The fat should be strained after using to remove burned par-
ticles. Double cheesecloth or a coarse muslin is best for this pur-
pose.
6. Points in cooking croquettes :
A. If croquettes and similar mixtures are mixed fairly stiff,
brushed with melted fat, and rolled in crumbs, they may be browned
in a hot oven and will have much the crispness and flavor of the fried
food. Since they can be successfully reheated it is possible to take
advantage of the baking or roasting oven to bake a supply of cro-
quettes for some following meal.
B. Croquette mixture may be sauteed in shallow fat, but the pieces
will soak up a larger amount of fat than when cooked in deep fat.
C. For deep-fat frying, roll croquettes successively in sifted bread
crumbs, egg, and crumbs. The secret of success is to make an un-
broken layer over the w^hole surface. The hot fat cooks the egg
and makes a stiff crust that prevents the heated contents from break-
ing out, and also prevents the absorption of fat. An imperfect
layer causes the croquette to break open and absorb fat.
7. Sauteing:
A. Sauteing, often incorrectly calling " frying," is cooking in a
small quantity of fat. It is a slower method than *•' deep frying,"
less healthful because the food can not be kept from absorbing grease,
and more wasteful, on account of the fat taken up in this way. But,
as it is sometimes convenient to saute potatoes, liver, small dry fish,
and a few other kinds of food, it is important to know how to do it
in the best way.
Page 59
Presented as published in 1919. 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
B. Fat may be clarified with slices of potatoes or potato and apple as it heats. Small quantities of fat may be clarified by pouring boiling water on cold fat, stirring well, and setting aside till a cake of fat forms on top, and then scraping the sediment from the bottom of cake. If this fat is to be kept for several days it should be reheated to drive off the water.
C. Fat should be kept covered while it is heating and cooling unless much moisture must be driven off. The cover keeps in odor and saves fuel in the heating.
D. The temperature of fat for frying may be tested by dropping in a cube of bread and noting the time it takes it to brown. The temperature for a cooked mixture should be sufficient to cook a cube of stale bread golden brown in 40 seconds; for uncooked mixtures, in 60 seconds.
E. The temperature of fat is lowered by putting in the food to be fried. For this reason it may be necessary to reheat the fat a little each time before putting in more food.
F. The excess of fat may be removed from the cooked food by draining the material on any clean absorbent paper.
G. Surplus fat from surface of food may be removed by rapidly plunging food for an instant beneath surface of boiling water in a small kettle set close to the fat kettle. The heat retained in the food quickly dries the surface and leaves the crust as crisp as before the dip, and an amazing amount of fat is thus reclaimed. As soon as a considerable layer of fat forms on the surface of the water it should be skimmed off and set aside to cool. The layer of hardened fat can be recovered. This is a worth-while economy from the point of view of both money and fat conservation. It also makes the food so treated more digestible.
H. The fat should be strained after using to remove burned particles. Double cheesecloth or a coarse muslin is best for this purpose.
6. Points in cooking croquettes :
A. If croquettes and similar mixtures are mixed fairly stiff, brushed with melted fat, and rolled in crumbs, they may be browned in a hot oven and will have much the crispness and flavor of the fried food. Since they can be successfully reheated it is possible to take advantage of the baking or roasting oven to bake a supply of croquettes for some following meal.
B. Croquette mixture may be sauteed in shallow fat, but the pieces will soak up a larger amount of fat than when cooked in deep fat.
C. For deep-fat frying, roll croquettes successively in sifted bread crumbs, egg, and crumbs. The secret of success is to make an unbroken layer over the w^hole surface. The hot fat cooks the egg and makes a stiff crust that prevents the heated contents from breaking out, and also prevents the absorption of fat. An imperfect layer causes the croquette to break open and absorb fat.
7. Sauteing:
A. Sauteing, often incorrectly called "frying," is cooking in a small quantity of fat. It is a slower method than *•' deep frying," less healthful because the food can not be kept from absorbing grease, and more wasteful, on account of the fat taken up in this way. But, as it is sometimes convenient to saute potatoes, liver, small dry fish, and a few other kinds of food, it is important to know how to do it in the best way.