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

if it has been dropped in fat properly heated and in enough of it to immerse the object. When an object tastes greasy, it is not because it has been fried in grease, but because there was not enough of it, or because it was not properly heated; for, if heated enough it closes the pores of the object and carbonizes the exterior, so that it cannot absorb any. _Directions for Frying._--Prepare what you intend to fry according to the directions given in the different receipts. Have fat, lard, or oil in a pan, enough to immerse the object or objects intended to be fried. When the fat is hot enough (see below), place the object in a kind of wire basket made for that purpose, which drop in the fat and take off when the object is fried. It is handy, and there is no danger of breaking the object in taking it off. There are objects that require to be stirred or turned over while frying. Every time you fry any thing, take the fat from the fire, let it stand in a cool place for about five minutes, then turn it gently into a stone jar or pot through a strainer; let cool and put away. In turning the fat, lard, or oil into the jar, pour so that the dregs will be kept in the pan. To ascertain with accuracy when the fat, lard, or oil is hot enough to lay the things in the pan, dip a fork in cold water, the prongs only; so as to retain but one or two drops of water, which drops you let fall in the fat, and if it crackles, it is hot enough. Another way is, when jets of smoke come out of the fat. There are objects that require more heat than others, some that are more sightly when brown, and others when of a pale-yellow hue. If the object is desired brown, leave the pan on a brisk fire while it is frying; if otherwise, remove it to a slow or less brisk fire. Fat