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Directions for Frying

103. In Frying, first heat the pan and the fat in it (whether on the English or French plan) till it has ceased to hiss or "spit," and will immediately turn brown a small piece of bread. Then either put the article in on the bottom, and turn it as soon as the under-side is brown, turning it back again to complete the process. Many articles are put into the frying-pan without any preparation beyond reducing them to a proper thickness; but others are coated with bread-crumb, which is made to adhere by white of egg. In the French plan there is little or no necessity for turning, and after introducing the wirelining, and properly heating the fat, the article to be fried is smoothly dropped in, and suffered to remain quietly until it is quite brown enough, when it is removed by the wire-lining, and drained over the pan for about half a minute. In any case where bread-crumb is used, and especially in frying fish, the oil or fat remaining should be imbibed either by blotting-paper or a clean white cloth, changing these until they are not stained; but if the oil or fat is hot enough, it runs off so completely while in the wire that nothing is left behind.