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Fry croquettes a light brown; drain over the fat, lift the frying-basket from the hot fat to a round plate, remove the articles from the basket quickly to brown paper, drain a moment and serve. When frying fish or any food that is to be used at a milk meal, use oil. Olive oil is the best, but is very expensive for general use. Any other good vegetable oil or nut oil will do as substitute.
Fry a few articles at a time. Too many will cool the fat or oil below the point of proper frying and they will absorb grease and be unpalatable. Put articles to be fried in the wire frying-basket and lower into the boiling hot fat or oil. Test the fat by lowering a piece of stale bread into it, if the bread browns in thirty seconds the fat is sufficiently hot.
The Iron-ware closet must hold at least two iron pots, frying-pans large and small, and a Scotch kettle with frying-basket for oysters, fish-balls, &c., this kettle being a broad shallow one four or five inches deep. Roasting-pans, commonly called dripping-pans, are best of Russia iron.
If peeled before baking, cut in halves and put on a greased tin with a little nut-fat or butter on each. CHIPS. Cut into long chips and try in deep oil or fat. A frying-basket and stew-pan are the most convenient utensils, but they take a great deal of fat. A frying-pan and egg-slice will answer the same purpose for small quantities. Success depends upon getting the fat the right temperature.
As the fat or oil can be saved and used many times, the use of a large quantity is not extravagant. To fry easily one must have, in addition to the deep, straight-sided frying-pan, a frying-basket, made from galvanized wire, with a side handle. The bale handles are apt to become heated, and in looking for something to lift them, the foods are over-fried.
Dip each skewer of kabobs in this; let them drip an instant, then lay them on a deep bed of crumbs or cracker meal. Shake lightly again, and arrange each skewer of kabobs in a frying-basket, and fry two minutes.
Make into small rolls like corks, or mold in a pear shape, sticking in a clove for the stem when fried. Roll in sifted cracker-crumbs; dip in an egg beaten with a spoonful of water, and again in crumbs; put in the frying-basket, and fry in boiling lard. Drain on brown paper, and pile on a napkin in serving.
Choose large oysters, and drain thoroughly in a colander. Dry in a towel. Dip first in sifted cracker-crumbs; then in egg, one egg beaten with a large spoonful of cold water, half a teaspoonful of salt, and a saltspoonful of pepper, being enough for two dozen oysters. Roll again in crumbs, and drop into boiling lard. If a wire frying-basket is used, lay them in this. Fry to a light brown.
One nutmeg-grater. Two wire sieves; one ten inches across, the other four, and with tin sides. One flour-sifter. One fine jelly-strainer. One frying-basket. One Dover egg-beater. One wire egg-beater. One apple-corer. One pancake-turner. One set of spice-boxes, or a spice-caster. One pepper-box. One flour-dredger. One sugar-dredger. One biscuit-cutter. One potato-cutter. A dozen muffin-rings.
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