be fried immediately and deep enough to cover these articles of food. As
the fat or oil can be saved and used many times, the use of a large
quantity is not extravagant.

To fry easily one must have, in addition to the deep, straight-sided
frying-pan, a frying-basket, made from galvanized wire, with a side
handle. The bale handles are apt to become heated, and in looking for
something to lift them, the foods are over-fried. The frying-pan must be
at least six inches deep with a flat bottom; iron, granite ware or
copper may be used, the first two are preferable. There must be
sufficient fat to wholly cover the articles fried, but the pan must not
be too full, or there is danger of overflow when heavy articles are put
in. After each frying, drain the fat or oil, put it into a receptacle
kept for the purpose, and use it over and over again as long as it
lasts. As the quantity begins to lessen, add sufficient fresh fat or oil
to keep up the amount.

Always put the fat or oil in the frying-pan before you stand it over the
fire.

Wait until it is properly heated before putting in the articles to be
fried.

Fry a few articles at a time. Too many will cool the fat or oil below
the point of proper frying and they will absorb grease and be
unpalatable.

Put articles to be fried in the wire frying-basket and lower into the
boiling hot fat or oil. Test the fat by lowering a piece of stale bread
into it, if the bread browns in thirty seconds the fat is sufficiently