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The ladies' home journal
Vol. XX, No. 7 (June, 1903)

Rorer, Mrs. S. T.
Mrs. Rorer's method lessons,   p. 29 PDF (943.0 KB)

Page 29

Thei Lkh/eS' Home Jourinal for June c190 3
Mrs. Rorer 's
Method Lessons
By Mrs. S. T. Rorer  "
ha thanqickythen.the
article is put into fat at
the temperature Of 2600
Fahrenheit, and fortu a
grease-proof covering
which prevents the flavor
of the ifood from coming
out into the fat and the
fat from eniteing the food. Thus well-fried
foods are free from grease except on the very
outside.  And if the fat is sufficiently heated
the outside will not have a semblance of
grease, although the covering, after being
cooked in the fat, is ahsolutely indigestible.
Croquettes, no mnatter from what materials
they are tiade, should he dipped in beaten egg
and rolled in hreadcrumbs.    Beat the egg
just enough to mix the white and the yolk;
tleo add a tablespoonful of warm water; this
mixture makes a delicate covering.
B R EAIJCRUJMBS should nothe too fine, attd]
crack er-cm ton hs cotttai ninug shortening
should not be used; they, will not give tlte
dry and appetizing color produced hy bread-
crunibs. Soft crumbs give a rugged and
handsome appearance to deviled crabs.
Fried foods are heautiful whe     xel,
done; there is ro questioning that; but we
must always cottsider whether or not we
canl afford to eat that which is beautiful in
preferettce to that xvhich is wholesome.
Personally, I have been keeping house for
thirty years, and have never found it
necessary to Purchtase fry ing materials, or
Itave a fry itm-pamtit t  hue.s       i
foods as are fried by) othter people I bake
in the ovenm.
Foods rich itt starcht are perhaps more
ijuor iottsxwhiett fried thin ord intary tteats:
for ittaatte, a ptotato titat Itas beett boiled
attd thteti fried is one of the most indi-
gestible attd irritatittg of A foods. It has
beett said by),pptvsiologists titat sitmtple ilaitt
fried iotatoes-titose that have beett first
boiled, attd afterwvard fried -are perbapts
more to bl1atte for ittdiigest ion thItntally othecr
one itte of food except tot breads.
W HEN the mixture for the croqitettes is
sufficietttly cold, form it into croquettes.
Dip these in egg, one at a titte, and roll int
breadcrumbs before dipping the next. Tlovv
muay stattd v itltott intjutiry for one or two Ithors
before frvittg. To clip tite croqttettes lift
thtem with a broad knife, lint them itt the plate
wvhtcit holds tite egg titat itas beett properly
prepared, and with a teaspoon dip the egg all
over the croquettes. Do tiot forget the top
and bottom, or if the croquettes are cylinder-
shaped do ttot forget the ends. With the
satte broad kttife lift from the egg, draitt,
anid dropint the breadcruntbs. Pot tite ktnife
back on tite plate for fear it ttay get ittto tite
crumbs ath ius convey them to tite egg. Keelt
the egg free frott cruttbs and tite cr ultls free
frott egg, attd keel) your hatnds perfectly dry.
If your fittgers touchithte egg, and thett the
outside of the croquette, it wil cause tite
croquette to be covered withtIittle black spots.
Whient ready to fry Put the cold fat ittto a
cold frying-patt. Do ttot p~ut the frvimg-pan
ott the stove attd titett go to the cellar or closet
for the fat. Durittg thtat titme the itatt xould
becotte very hot, attd tite first sipoonful of fat
decottpose) spoiling the entire kettle of fat,
attd ttakittg it more imdigestible titan it other-
wise xould be. Put tite fat inth ie frvi ttg-patt
before you take it to tite stove. Watch it
carefully; tite mtomentt it registers 340'
Fahrettheit it is ready for use. While it is
heatirmg cover tite bottom of a shallow bakittg-
pattxwitit soft browttpalter, attd place it ott
the side of tite stove or ill ttte ovett. Place
the fryittg-basket ott att ordittary pie-dish or
any light tmetal dish attd yott are ready- to
begin. Put four croquettes itt the frvittlg-
basket, carry it to tite stove anti put it
carefully' dowvttinth ie hot fat.  Do not lift it
up and dowtt; renmetmber that tite fat is over
3000 Fahrettheit, and as soon as the cro-
quettes are brownvthiey will be heated to the
very centre. This xil take about twvo or
three minutes. Keep) tte fat over a Itot fire;
each basketful of croquettes xil cool it sev-
eral degrees below the point at whticht yout
started, and uttless you reheat it quickly it
falls beloxv the poittt for perfect frying. Thmen
the croquettes will crack, sometitues burst
open, will be ligltt in color and very greasy,
and, moreover, tite fat will be spoiled. For
instance, if croquettes are flavored with ottiott
and thtey crack, tite flavor is very altt to be
conveyed to tite fat. Otte kitd of fat or orte
kettle of fat is sufficientt for allI kinds of fry -
tttg. Tite tost delicate Frettclt crullers utay
be fried in the same fat attd at tite same tinte
twith codfish balls, providitg the persott fryittg
is att educated cook.
A s soon as the croquettes are fried lift thtenm
to tite browtt paper to draitt, atnd continue tite
fryittg. Do no--t use a frvimg-panthiat is shal-
low or too large; tite fat cools mtore quickly
oil account of the extettded surface, attd the
fry-intg is ttore sloxly dotte. Otte canl fry a
greater ntttttber of croquettes in a smtall deep
patttatt it a broad shtallow otte.
F ILLETS of fish or evett very small fs
containstt iffic  albiumttint to crxtst quickly'
xithtoutt beittg dipped itt egg. IDottot dip
thintgs int ttfilk ; tite muilk htardetts, formtintg a
coverittg ttore indigestible tltatt the egg attd
bread. If it is desired that fish shtould be
smtiooth di p thetcutint tillutted egg.
Whtere a titeritometer is ttot at itattdxvatcht
the fat catreful ly, attd xwlenthie vapor begitts
to cotte frotttie Surface thtrowv it a piece of
bread, attd couttt or observe twenty secottds;
titett lift it witht a fork, If it is crisp attd
brown the fat is ready for use. \When tite fat
"boils "-thtat is, xhen it has motion or
spaters- it cottains water, and weillI only
register tite boilittg poittt of water, 2t2'
Faltrettiei t. We catttot fry in water, so wait
until all the water has evaporated, attd]tite fat
is quiet and begins to thtrowv off vapor. latty
ttttrained cooks tltittk this motionm ttetits
beat, attd after puttittg in a basketfutl tf cro-
quettes tite fat is cooled, begins to frotht, attd
frequentlty"boils"~ over. Tite rentedy for
this is to skint off the froth and wait utttil the
fat registers frottt 3400 to 3600 Fahtrettieit.
S AUTE-ING is tite term used to describe
0foods cooked in smtall quantities in fat.
Titis method is more expettsive and more
objectionable thtatt true fryittg. The ordittary
htousewife sautls iter cooked potatoes, attd in
so doing absorbs ittto tite potatoes perhtaps a
quarter or a htalf pound of lard at eacht cook-
ing. Titis lard beittg decomiposed itt the
cookittg gives a large quantity of irritatittg
acids, thereby- making the potatoes ittdi-
gestible. Saut6d foods produce a fortt of
ttd igest iott cotttmotly kttown m as heartbutrtt
and also cause" sour " stomacit. For itt-
stattce, witlt a breakfast of fried foods attt
coffee one would, durittg the forttation of gas,
taste coffee, as it is tite strottgest attd tite ttost
prottounced of the breakfast foods. Tite
coffee, howver, Itas   ttot beentthie  chtief
aggressor; the acids inthie oils produced by
iteatittg tave camsed tite disturitattces. If titeI
coiffee is boiled it rtay proditte tite satte
irritation. Thte coffee oils are equally
destroyed or- changed by heating.
DOUG  NUTScakles ookedied cakes,
Dvenbatter crukes antidon griddles
titat are greased, are perhtaps tite ttost
deadly of all foods, and un11less thtey are
cooked by an artist are even ttauseating
to the sight. Frettcit crullers, made by
tmix ing eggs into a cooked batter, are tite
least objectiottable of tite group. Beittg
rich in albuttitt they- crust quickly'whteti
putt ittto hot fat, prevetttittg absorption.
If potatoes are to be served for break-
fast-titey seett like very iteavy food forI
sucht a m eal-citop them flue tte tightI
before.  Inth ie ttorttittg make a creattt
sauce, put itt a double boiler, seasott, attd
add the potatoes to it. Cover, attd cotok
slowvly-utttil tlte ttass is perfectly' blemtded.
Cod fish balls tttay have whites of eggs folded
itttothe ttixtureattd thent be baked intie ovett
or the mixture maybie ntade into balls, tite
balls dipped itteggattd baked ittaquick oven.
Deviled crabs, whticht are mtost ittdigestible:
are only a trifle less unwholesome wheth iey
are baked titattwhtent fried.
THERE is much to be said about the chtoice
Tof fats for frvittg purposes; a getteral idea,
however, will suffice. Select fats titat iteat at
a low temperature -those thtat do not scorch
ttor burn easily. Vegetable fats are freer frott
contamntation than attintal fats. Tite whtole-
someness of frying is always to be questionted;
tite idea of cleanlittess aids inth ie palatabilIity.
Fats made frott cocoattut are exceedintgly
good; olive oil stattds at tite very head. Titere
is tto objection to usittg cottottseed oil; in
fact, I shoutld alwvay-s use it in preferettce to
animttal fats. Beef sttet carefully rentdereti
does not soak ittto tite material so quickly as
lard. I~ard is tite least desirable of all fats
for fryittg purposes. If ottemiust use lard atit
to it at leatst otte-fiftit its weight of beef sttet.
A ttixture of oil and suet formts a good crust
attd one whtich does not easily absorb.
Fried foods that will soil the fingers whten
taken from the fat are not fit to eat. Frieti
oysters leavittg thei r ttarksott the serving-plate
are neithter palatable ttor daittty. Butter, fre-
quently used for sauteing, is the poorest Of
all fryittg materials. It decomposes at t'e
boiling point of water, 2t2' Fahtrenheit.
Butter softemts tlte fibre of fish and oysters
attd allowvs thett to absorb grease. Heated
butter is tmore palatable thatt heated lard,
but it also is mucht tore injurious.
Mrs. Rorer's next Method Lesson, which will appear
in the July issue of THE JOUJRNAL, wHi tell of the
" Best Methods of Canning and Preserving"
That is, tlte preserving of foods for winter use.
Royal Bakfing Powder Co.
New York, U. S. A.
NE Kitchenl Utensils are
1520            SAFE
r   4   co4      Poves I
Agate Nickel-Steel
Contains No Poison
t:1  the  e-t,,,,,v  I If  s,t  a,,t te,.;ire ,fftered,  swrtte
1t.  I t..,ldl,-  Fre- ..  ,A ,t dfy lr li.,g  Ieptrttttea
a,,d iI ,t-vfuttrsittg  -tee
New York       Boston      Chicago
Page 29
Baking Powder
Do not be deluded by the
deceptive claimi ot CconOmfV
for the low priced baking
pow de rs.
Instead of saving, the use
of the low priced powders
results in wasteftilness of the
most serious kind. Every
woman using themn sometimes
finds her cakes or biscuit
failures. There is the loss of
good flour, butter and eggs.
Royal Baking Powder never
fails. Always makes perfect
food. Good    materials  are
never wasted.
'Ihe adulterants used to
cheapen the cost of the low
priced powders are altim or
other mineral acids, which
are injurious to health. Can
you afford to risk an attack
of indigestion to save a few
cents on the Baking Powder?
Royal Baking Powder is
absolutely pure, made from
healthful cream  of  tartar,
which is the prod uct of grapes,
and actually adds a nti-dyspep-
tic qualities to the food.
Royal Baking Powder is
commended by physicians as
the most healthful of all
food preparations.
The use of Royal Baking
Powder will be found by
every housekeeper

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