ing_ is practically the same as pan-broiling, except that the fat
is allowed to remain in the skillet. The article is cooked in a small
amount of fat, browning the food on one side and then turning and
browning on the other side.

_Frying._ While this term is sometimes used in the sense of sauteing it
usually consists of cooking by means of immersion in deep, hot fat. When
frying meats or fish it is best to keep them in a warm room a short time
before cooking, then wipe dry as possible. As soon as the food has
finished frying, it should be carefully removed from the fat and drained
on brown paper.

Egging and Crumbing Food

Use for this dry bread crumbs, grated and sifted, crackers rolled and
sifted, or soft stale bread broken in pieces and gently rubbed through
croquette basket; the eggs should be broken into a shallow plate and
slightly beaten with a fork to mix the white thoroughly. Dilute the eggs
in the proportion of two tablespoons cold milk or water to every egg.
The crumbs should be dusted on the board; the food to be fried should be
lightly crumbed all over, then dipped into egg so as to cover the
article entirely, then rolled again in bread crumbs. Sometimes, as in
cooking fish, flour is used for the first coating in place of the
crumbs, the article being then dipped into the egg mixture, then with
crumbs and then fried.

Larding

Consists of introducing small strips of fat, salt pork or bacon through
uncooked meat. To lard, introduce one end of the lardoon (the small
strip of fat) into a larding needle and with the pointed end take up a
stitch one-half inch deep and one-half inch wide. Draw the needle
through carefully so that the ends of the lardoon may project evenly
over the surface of the meat. Oftentimes, however, thin slices of fat,
salt pork or bacon are placed over the meat as a substitute for larding,
although it does not give quite the same delicious flavor or look so
attractive.

Marinating

Consists of adding a pickle, composed of vinegar and oil, to the
ingredients of some combination used in salad making.

Cleaning Cooking Utensils

For washing dishes and cleaning pots and pans use a solution made by
dissolving a teaspoonful or so of Gold Dust Washing Powder in a dish-pan
full of water. If the cooking utensils have become charred or stained in
cooking, sprinkle some Polly Prim Cleaner on a damp cloth and rub
utensil thoroughly. After scouring, rinse the article well in hot wa