For thickening dark sauces, stews, etc., flour which has been baked in the oven until it has turned a very light brown will be found better than white flour. If allowed to become too brown it will acquire a disagreeable flavour.
Frying in Oil.
A medium-sized iron saucepan and a wire basket to fit it easily should be kept for this purpose. Fill about a third of the saucepan with oil (be quite sure that the quality is good), put in the wire basket, and place the saucepan over the fire or gas, and after a few minutes watch it carefully to see when it begins to boil. This will be notified by the oil becoming quite still, and emitting a thin blue vapour. Directly this is observed, drop the articles to be fried gently into the basket, taking care not to overcrowd them, or their shape will be quite spoiled. When they have become a golden brown, lift out the basket, suspend it for one moment over the saucepan to allow the oil to run back, then carefully turn the fritters on to some soft paper, and serve piled on a hot dish, not forgetting to use a fish paper.
When cold, the oil should be strained through a fine strainer, lined with a piece of muslin. It is then ready for use again with a little more added.
Should the oil become burnt, it must of course be thrown away.
Bread Crumbs.
To procure fine bread crumbs, rub stale bread through a wire sieve. For this the hands should be scrupulously clean.
Should the crumbs be required coarse, rubbing the bread on a grater will answer the purpose.