Foods may be placed in a frying basket, or they may be lowered into the fat and taken from it with a wire spoon. All fried foods should be drained on paper.
When one quantity of food has been removed, the fat should be reheated and its temperature tested before adding the second quantity of food.
Fat used for frying should be cooled and clarified with potato as directed on the following page.
If a coal range is used for heating the fat, sand or ashes and a shovel should be near at hand in case the fat takes fire.
If hot fat must be carried or lifted, wrap a towel about the hand before grasping the handle of the kettle.
TO TRY OUT FAT.—The fat of meat consists of fat held by a network of connective tissue. To make meat fat suitable for frying it is necessary to separate the fat from the tissue. This is done as follows:
Remove the tough outside skin and lean parts from meat fat and cut it into small pieces. Put the fat into an iron kettle, and cover it with cold water. Place it uncovered on the stove and heat. When the water has nearly all evaporated, set the kettle back, or lessen the heat, or place in a "cool" oven, and let the fat slowly try out.
As the fat separates from the pieces of tissue, it is well to strain or drain it into a bowl. If this is done, the fat is less apt to scorch. The heating of the connective tissue should continue, until it is shriveled in appearance and no fat can be pressed out from it with a fork. The strained fat should be set aside to become firm and then stored in a cool place.
TO CLARIFY FAT.—Add a few slices of raw potato to fat and heat slowly until it ceases to bubble. Cool, strain through a cloth, and let stand until solid.
FRIED OYSTERS [Footnote 40: NOTE TO THE TEACHER.—If the price of oysters is too high, some seasonable small fresh fish such as pike may be used in place of oysters. These may be prepared for frying in the same manner as oysters. If desired, corn-meal may be substituted for dried bread crumbs.]