The Frying Basket.
While it is possible to fry food in deep fat without the use of the frying basket, that invention will be found a most valuable aid in this branch of cookery. The basket is made of fine wire, and has a bail across the top. Do not get one of coarse wire and open meshes.
THE WAY TO LOWER THE FRYING BASKET.
After the articles to be fried have been put into it, it should be lowered into the fat; gently, because the particles of moisture which cling to the food are instantly converted into steam, and this would expand beneath the surface and force some of the fat from the kettle if the basket were lowered quickly. The operation may be performed safely by hanging the basket on a long spoon or fork, and then letting it settle gently in the fat. Do not crowd into the basket the articles that are to be fried. When the food has been cooked as long as seems necessary, lift the basket with the spoon or fork, and, after allowing the fat to drip from it, place it on a plate. Remove the cooked articles, and lay them on brown paper that has been spread on a warm pan. If properly cooked, they will hardly stain the paper.