Choice Cookery

this reason the use of a pyrometer, when possible, saves mistakes and trouble. Such articles as oysters, smelts, or any small things, should be fried at a temperature of 380 deg. to 400 deg.. It must be remembered that all fried articles darken after they leave the frying-kettle, and therefore a very pale yellow becomes a golden color on the dish. _Kabobs_ No. 2.--This is the recipe given by the author of the well-known Pytchley Books, and is admirable. Take the beards from as many fat, fair-sized oysters as required. You require bacon of which the fat is thick enough through to allow of circles being cut from the slices as large as the oysters. Cut the bacon very thin, get a cutter the size of the oysters, trim them with it, then cut eight circles of bacon for six oysters. Put first a piece of bacon, then an oyster, then more bacon, on each little skewer, till there are six oysters with a piece of bacon between each through the centre and one at each end; string them very evenly. Take a very little cayenne on the tip of a knife and a saltspoonful of salt; mix this with two beaten eggs to which two tablespoonfuls of water have been added. Dip each skewer of kabobs in this; let them drip an instant, then lay them on a deep bed of crumbs or cracker meal. Cover them thoroughly, shake them, then dip again into the egg (if this has become full of crumbs strain it), and again lay them in the meal. Shake lightly again, and arrange each skewer of kabobs in a frying-basket, and fry two minutes. I have spoken in the foregoing directions for "crumbing" of using _plenty_ of meal, and experience tells me that the rule with those unfamiliar with proper methods is to use so little that a plateful would be considered _plenty_. With this quantity no good work can be done. You need to turn on to a board or dish at least a quart of crumbs, or a whole box of cracker meal.