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For Frying in Deep, Hot Snowdrift

Oysters, Croquettes Fritters and Doughnuts Small Fish and Fillets French Fried Potatoes or other French Fried Vegetables Raw Meat, as Chops, cutlets, etc.

Bread browns in 40 seconds Bread browns in 1 minute Bread browns in 1 minute Bread browns in 12 minutes Bread browns in 2 minutes All foods to be fried in deep-fat should contain, or be coated with, egg. This coagulates or hardens instantly when it comes in contact with the deep, hot Snowdrift, thereby preventing the "soaking" of fat. Fritters and mixtures of like nature contain egg in themselves, but it must be added to croquettes, raw fish and meat, in the form of a "coating." The croquettes should first be shaped, one rounding tablespoonful of the mixture being allowed for each one, then rolled in fine dry bread crumbs, then in slightly beaten egg, diluted with onefourth cupful of milk or water to each egg. They should be rolled again in fine dry crumbs, and placed in a frying-basket that has first been dipped in the hot Snowdrift. They should then be immersed in the Snowdrift and cooked until golden brown, when they are ready to be drained on crumpled, unglazed paper, and served with or without a sauce. If raw fish or meat is being cooked, the procedure of crumbing, egging, and crumbing is the same. Snowdrift leaves absolutely no flavor in the fried food, save that of dainty crispness. Moreover, it may be used again and again to the very last ounce. It does not matter whether you chance to fry onions at dinner for Tuesday and wish to use the same Snowdrift for doughnuts on Wednesday. The "taste" of onions will not be transmitted.

After each frying the Snowdrift should be drained through a fine sieve into a clean can. Occasionally, it should be put on to heat with some sliced, raw potato to clarify it. The fat will apparently "boil." When it has become still, and the potato is brown, it may be poured through cheesecloth into a clean receptacle. The potato has the property of attracting to itself the foreign products which have been introduced into the fat by many "fryings."