Home Haven Homemaking Lesson with SECRETS

Part 2 of Chapter V

Before sharing SUCCESS SECRETS

found in Chapter V

of

The ART OF COOKING AND SERVING

by Sarah Field Splint

Some highlights from my March 4th lengthy post about Deep Fat Frying were:

1) there are two forms of frying, sauteing and frying in deep fat.

2) in both forms of frying, the French are past masters and is one of the reasons their food has such delicacy, flavor and variety.

3) a fact to be learned by heart is that when fat begins to smoke it begins to decompose.



SUCCESS SECRETS



1.  Never allow Crisco to get hot enough to smoke.

2.  Do not fill frying kettle more than two-thirds full of Crisco.

3.  Allow Crisco to heat gradually, starting it in a cold utensil.

4.  Use a wire basket, fitting loosely into the kettle, to lift food in and out of the hot fat.  A long handled slit spoon or skimmer will serve the purpose if you haven't a basket.

5.  Do not attempt to cook too much food in the fat at one time.

6.  When food is cooked remove it immediately and drain on unglazed paper to absorb any excess fat.

7.  Always strain Crisco after using; then cool it quickly.

8.  Be sure that all food to be fried, which has been previously washed or soaked in cold water, is thoroughly dried.

9.  When testing the temperature of hot fat with a thermometer hold it in the center of the kettle so that the mercury bulb is covered but does not touch the bottom.

10. If a thermometer for testing temperature of fat is not available, use the following tests with a cube of soft bread:

TEMPERATURE

340 degree F. - 375 degree F.

BREAD TEST

Cube of bread turns light brown in 50 to 60 seconds

KIND OF FOOD

Uncooked mixtures as doughnuts and fritters, also small pieces of raw foods, as oysters, clams, etc. 

TEMPERATURE

375 degree F. - 400 degree F.

BREAD TEST

Cube of bread turns light brown in 40 to 50 seconds

KIND OF FOOD

Previously cooked mixtures as croquettes, fish cakes, also French fried potatoes, potato chips

11.  Cook frequently in deep, hot Crisco.  It is an economical method of cooking, as well as a means of bringing delicious and tempting looking foods to your table.

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The sweetest lessons in Homemaking came to me as a child playing house and making mud pies in the backyard.  Rocking my Baby Dolls and teaching myself to sew by hand were high lights.  7th Grade Home Economics class and trying to make the grade just about soured me on being domestic.  My 7th Grade Home Ec. teacher was a very difficult woman to understand and I made a 'D' on my Report Card even though I made above average grades on the tests.  I completed my projects on time and they weren't graded under a C.  My attendance was good and I contributed to the classroom discussions. 

The only 'D' I ever made through out my academic career was given to me by this bitter person.  She didn't like my older sister.  My mother dared to visit with the teacher about my sister.  If you put two and two together, you'd figure this one out...I should have spoken up and heard the teacher's reasoning.  I was too shy to bark.  Wish I had.  I didn't like how it felt receiving a 'D' on a Report Card....so I made a huge effort to never get another one.

These days as a 55 year old...I bark...bow wow.

~Deanna~