. The Century cook book : with a new supplement of one hundred receipts of especial excellence. iently hot, and enough fat being used to com-pletely cover the articles cooked in it. A kettle for fry-ing should be kept for that purpose alone, and startedwith enough fat to fill it two thirds full. Olive-oU,lard, cottolene, drippings, or any mixture of them,serve the purpose. When properly used but little fatis consumed, and the pot can be easily replenishedwith the right quantity for its next use. Each time,after using the fat, a slice of raw potato should bedropped in to clarify it; it should t
. The Century cook book : with a new supplement of one hundred receipts of especial excellence. iently hot, and enough fat being used to com-pletely cover the articles cooked in it. A kettle for fry-ing should be kept for that purpose alone, and startedwith enough fat to fill it two thirds full. Olive-oU,lard, cottolene, drippings, or any mixture of them,serve the purpose. When properly used but little fatis consumed, and the pot can be easily replenishedwith the right quantity for its next use. Each time,after using the fat, a slice of raw potato should bedropped in to clarify it; it should then be strainedthrough a cloth and returned to the pot, be coveredwhen cold, and set away until again wanted. Thisfat can be used for potatoes, and anything which iscoated with egg and crumbs. If fish without thiscoating are fried in it, it will then be unsuitable forother purposes. A pot of fat will with care last formonths, but should be clarified as often as necessaryHeating (gee below). When the fat is to be used, the frying-*? **• kettle should be placed on the range an hour before. FRYING KETTLE AND BASKET. 1. Fryiug Kettle. 2. Wire Basket and Iron Spoon for lifting tlie Frying Basltet. (See page 72.)
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