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A poor enough Sunday, I suppose, in the minds of those of you who spend yours golfing at the club, or motoring along grease-soaked roads that lead to a shore dinner and a ukulele band. But it turned Fanny Brandeis back a dozen years or more, so that she was again the little girl whose heart had ached at sight of the pale rose and, orange of the Wisconsin winter sunsets.
Once more it was pandemonium in the power-house with the screeching of the red hot bearings and the glare of the crackling blue flames that meant the final and complete destruction of the plant. Over and over the grimy, grease-soaked floor of the power-house they rolled and fought.
Neither will they cut it right. It comes on the table in a small, round pewter platter. It lies in the center of this platter, in a bordering bed of grease-soaked potatoes; it is the size, shape, and thickness of a man's hand with the thumb and fingers cut off. It is a little overdone, is rather dry, it tastes pretty insipidly, it rouses no enthusiasm.
Neither will they cut it right. It comes on the table in a small, round pewter platter. It lies in the center of this platter, in a bordering bed of grease-soaked potatoes; it is the size, shape, and thickness of a man's hand with the thumb and fingers cut off. It is a little overdone, is rather dry, it tastes pretty insipidly, it rouses no enthusiasm.
In frying fish, always have the pan piping hot. Test the grease by dropping in a bread crumb. It should quickly turn brown. "Piping hot" does not mean smoking or grease on fire. Dry the fish thoroughly with a towel before putting them into the pan. Then they will be crisp and flaky instead of grease-soaked. The same rule is true of potatoes.
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