d
water in it, or leave the door slightly open.
If browning too quickly, cover the surface with
brown paper.

(5) Cook the food according to the time
required by the recipe, or until it is done, as
shown by some test.

FRYING

1. Definition:

Frying is a method of cooking in which the heat is brought to the food
by immersing it in smoking-hot fat.

2. Temperature for frying:

(1) For cooked foods which have only to brown
and warm through--about 400 degrees.

(2) For raw foods which have to cook--about 350
degrees.

3. Rules for frying:

(1) Use a deep iron, steel, or granite kettle,
which will hold the heat.

(2) Put in sufficient fat to cover the food
well, but never fill the kettle more than
two-thirds full.

(3) Heat the fat to the desired temperature.

(4) Have the food as dry as possible and not
very cold.

(5) When the fat begins to give off a small
quantity of _white_ vapour, test it for the
required heat, as follows:
(_a_) For raw food, put in a small square of
bread, and allow it sixty seconds to brown.
(_b_) For cooked food, allow a square of bread
forty seconds to brown.

(6) Put the food carefully into the hot fat, and
only an amount which will not cool it too much.

(7) When the food is nicely browned, lift it
from the fat with an open spoon or lifter and
drain over the pot until it stops dripping.

(8) Lay the food on crumpled brown paper or
blotting paper, to absorb any fat still clinging
to the surface.

(9) Strain the fat through cheesecloth and set
it away to cool.

4. Effects of frying:

(1) To sear the surface and prevent it from
absorbing fat.

(2) To cook or heat the food to the centre.

(3) To brown the surface of the food and make
it crisp.

(4) To develop a delicious flavour in the
browned surface.

(5) To make the browned surface indigestible,
because it has absorbed highly-heated fat.

NOTE.--As frying requires the fat used to be at
a very high temperature, it is dangerou