hot.

Fry croquettes a light brown; drain over the fat, lift the frying-basket
from the hot fat to a round plate, remove the articles from the basket
quickly to brown paper, drain a moment and serve.

When frying fish or any food that is to be used at a milk meal, use oil.
Olive oil is the best, but is very expensive for general use. Any other
good vegetable oil or nut oil will do as substitute.

When the food is intended for a meat meal; fat may be prepared according
to the following directions and used in the same manner as oil.


TO RENDER GOOSE, DUCK OR BEEF FAT

Cut the fat into small pieces. Put in a deep, iron kettle and cover with
cold water. Place on the stove uncovered; when the water has nearly all
evaporated, set the kettle back and let the fat try out slowly. When the
fat is still and scraps are shriveled and crisp at the bottom of the
kettle, strain the fat through a cloth into a stone crock, cover and set
it away in a cool place. The water may be omitted and the scraps slowly
tried out on back of stove or in moderate oven. When fat is tried out,
pour in crock.

Several slices of raw potato put with the fat will aid in the
clarifying.

All kinds of fats are good for drippings except mutton fat, turkey fat
and fat from smoked meats which has too strong a flavor to be used for