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On Frying And Broiling

In frying meat a failure is always very apparent. In frying, a deep enameled or iron pan should be used, with sufficient fat to thoroughly cover the article; it is best to be very generous with the fat, as it is quite as economical as to use less, for it can be used again if put aside in a clean vessel, being careful to pass it through a fine strainer, in order that no sediment may be found in the next frying. There are two very important rules to observe in frying-your fat must be boiling hot, and the crumbs fine and even. Bread crumbs should be thoroughly rolled and finely sifted.

It is well to keep on hand a good supply of bread crumbs. Cut slices of baker's bread, dry them in the oven, having the pieces almost colorless : when perfectly dry, roll very fine, sift and put away for use. Broiling is a simple mode of cooking, and requires but little care and attention. A brisk, clear fire is essential; if the fire should be too heavy, the gridiron may be carefully raised a little and placed on two bricks, in order that the meat may not scorch; the gridiron must be very hot before the meat is placed upon it; as soon as the gravy begins to show, turn it over; if allowed to remain without turning until the gravy stands on the top, when turned it is lost in the fire; but when turned quickly and at the proper time, the pores are at once sealed, and the gravy is retained in the meat.