Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

and as soon as it commences to boil, place a slice of bread dried in the oven in it, boil gently for about half an hour; take from the fire, let it settle for a few minutes; remove the bread, turn gently into a jar or pot, leaving the dregs in the pan. _Chicken_, _Turkey_, _and Goose Fat._--The fat of the above birds is never used to fry, but to _sauté_ instead of butter. To make omelets it is excellent; an omelet is whiter and more sightly made with chicken-fat than when made with butter. It is clarified as directed above. GAME-FAT. Game-fat can be used instead of other fat and also instead of butter, to _sauté_, or what is generally called partly fry, game; it may also be used, instead of butter to bake game. It must be clarified longer than other fat, but in the same way. The boiling of fat with water, as indicated in some cook-books, is only a fancy and extra work, it has no effect whatever on the fat. It is the same by keeping it for hours in a _bain-marie_; it does not change it in the least. BATTER FOR FRYING. _For frying Vegetables._--Put three tablespoonfuls of flour in a bowl with two yolks of eggs, and cold water enough to make a kind of thin paste, then add salt and half a teaspoonful of sweet oil; mix well. Beat the two whites of the eggs to a stiff froth and mix them with the rest. Put the batter away in a cold place for at least two hours, and use. It must not be put away longer than for half a day. _Another._--Proceed as above in every particular, except that you use milk instead of water. _For frying Fish._--Make it exactly as the above, except that you do not use any oil. _For frying Fritters._--Mix well together in a bowl three tablespoonfuls of flour with two yolks of eggs and cold water enough to make a thin paste; add a pinch of sugar, rum or brandy, or any other liquor, according to