Newspapers / Daily Herald (Roanoke Rapids, … / Oct. 19, 1933, edition 1 / Page 16
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Miss Camp Explains Deep Fat Frying Fried Foods Are Wholesome When Properly Fried By MISS JOHNNIE CAMP Home Service Director Virginia Electric and Power Co. Maybe you are just a “born cook”. If you are, or if you aren t, unless you know your frying tricks you can get into several kinds of trouble. Deep fat frying is easy and sim ple—-if you know how. Authorities now a^'iee fried foods are as wholesome as any others — when they are properly fried. And how men —and the whole family like fried thin.es! Nine men out of ten pre fer French fried potatoes to any others regard lass of the time and trouble taken to prepare them to a “'King’s taste.” Did you ever see a man who could resist a fritter? Or a doughnut ? The knowing- how—that’s the important point. And what it all sifts down to—is the temperature of the fat. It must be exactly right. The old smoking test is out. We know now that when it smokes the flavor has been im pared and it will not keep very long. This over-heating does some thing to debcate digestions that should be avoided. The surest method—and the easiest—is to use a frying the mostat and a modern unit for heat ing that can be kept at a definite temperature. Many women, we know, go thru life using the bread cube test—-with good results too— if they are skillful and have this dear “experience” of which we so often speak—But—you’ll find sound science on your side by us ing the controlled temperature method. (Ladies, please don’t get the idea that I have thermometers for sale—no!). When fat is just right—the sur face of the food is quickly seared, and the pores are tightly closed— and the flavor is held securely in side. This rapid sealing not only prevents the flavor getting out— but keeps the fat from getting in. Fat that is not hot enough causes your potato or croquette to be tasteless and grease-soaked. Fat that is too hot browns the food too quickly on the outside and prevents it from being thor oughly done in the center. The thermometer should be placed in the fat when kettle is put on heating unit. Modern try ing recipes tell you exactly the degree the fat should be heated for the food you are going to fry. A general rule for frying cooked foods, meat croquets, fish balls, etc., which need only to be heat ed through and browned, is to have a temperature of about 395 degrees P. Raw or partially cook ed foods, French fried potatoes, fritters, cruellers, doughnuts, etc., which must be given time to cook through—require a range temper ature around 375 degrees F. When frying cold foods—do not put too large a quantity into the hot fat at one time. This will bring the temperaure of your fat , too low. A good rule is to place just enough food in the frying basket to cover the bottom. Food should be allowed to reach room temperature (after having been stored in an automatic refrige rat or 1 before placing in fat. Potatoes have a gift for acquir ing that nice crisp, golden-brown crust—but this must be acquired by the ube of egg for some foods. Sometimes it is dipped into an egg batter. For cutlets, croquettes and other members of that family, we get this crusty finish by “egg ing and crumbing.” I beat my egg, and a tablespoon of water and blend. Roll the food in bread crumbs, cornmeal o> cornflakes. Then dip into beaten egg, then into the crumbs again. Let stand a short while to dry a bit. Potatoes may be patted with a towel to prevent spattering of grease when they come in contact with the hot fat. Uncomfortable “spattery” burns on hands and face are a result of hastily lumping wet potatoes into hot fat. I know—“Lady Experience ’ has visited me. Also, when you choose a frying kettle, get a deep one that need never be more than two-thirds full of hot fat; then spatters will land harmlessly on its sides instead of upon your person. Keep a careful check on tempe ratures during the entire time the food is frying and keep it com pletely covered with hot fat. Wher done, drain the food thoroughly This makes for crispness. As you finish each batch, let the frying basket rest on its sun ports so the surplus fat may drain back into the kettle. Thee place food on absorbent paper. Pat that has not become over heated may be used many times. Strain it. If it is a bit cloudy— fry bits of potato unit born—then strain. We all like to think of ourselves as “born cooks”—but remember— three’s more to cooking than luck —or instinct—or whatever you wish to call that talent. Cooking is a science. notice North Carolina Halifax County In The Superior Court J. B. Montgomery, Plaintiff vs. Mamie T. Montgomery, Defendant Thhe defendant above named will take notice that an action entitled as above has been commenced in the Superior Court of Halifax County, by the plaintiff against the said defendant to secure an absolute divorce on statutory grounds, and the said defendant will further take notice that she is required to be and appear at the office of the Clerk of the Superior Court for the County of Halifax, in the Town of Halifax, North Carolina, within thirty (30) days from the date hereof and answer or demur to the complaint which has been filed in the office of the Clerk of the Superior Court of said county, as provided by law in such cases, and let the de fendant take notice that if she fails to answer the said complaint within the time required by law the plaintiff will apply to the court for the relief demanded in the complaint. This the 10th day of October, 1933. E. L. TRAVIS, Jr., Clerk of the Superior Court of Halifax County, North Carolina. 4-t-ll-2-33-JRA Mrs. Addie Griffin, Mrs. Belle Harrell, Misses Pauline and Nancy Griffin, Miss Blanche Stokes, and Clyde Griffin, of Pinetops, spent Sunday with Mrs. E. L. Clark. 11 South For The Winter _ ..vvMfaf. _1 Here is lead dog, “Yoke'’ who is going South for the winter. With him is Capt. Innes 'Taylor of Whitehorse, Yukon, Alaska who is in complete charge of the dogs on Admiral Byrd’s second expedition to the Antarctic for another view of the South Pole and scientific observations. NOTICE OF ADMINISTRATION Having qualified as administra tor of the estate of Charlie Jack son Massey, deceased, late of Hali fax County, North Carolina, this is to notify all persons having claims against the estate of said deceased to exhibit them to the undersigned at Roanoke Rapids, N. C., on or before the 15th day of October, 1934, or this notice will be pleaded in bar of their recovery. All persons indebted to said estate will please make im mediate payment. This 11th day of October, 1933. MRS. MARTHA J. MASSEY, Admx. of Charlie Jackson Mas sey, Deceased. 6t-Nov. 16 Mrs. Julian Glover was admitted to Roanoke Rapids Hospital Wed nesday, and will doubtless under go an operation sometime Thurs day. Fhfs Lady Knowsj Her Groceries! 1 She also knows the convenience and sat isfaction of trading at the “M” System where she can buy all cf her food needs under one roof and at the right price for the RIGHT QUALITY r Groceries, Meats, Fish, Fresh Fruit, Vegetables and pro duce in season will be found here in pleasing varieties and at attractive prices every season during the year. It pays to trade here. FOOD PRICES for FRIDAY-SATURDAY. OCT. 20th-21st MAYONAISE DUKE’S 15C N. B.C. PREMIUM SODAS Lb-Pfe*- 15c CAMAY SOAP 4 CAKEs 19C RICE LOOSE—PER POUND 5^ Beauty Rose FLOUR 24-lbs. Self Rising 89c WHIPPING CREAM Guaranteed to Whip in 1Y2 Minutes Loose Ground COFFEE Guaranteed Pure FLORIDA ORANGES 25c-35c FLORIDA GRAPE FRUIT Size 5c BEEF ROAST Per Pound 12V2c STEW BEEF 3Poond* 25c FRESH FISH PS OYSTERS SYSTE GROCERY and MARKET
Daily Herald (Roanoke Rapids, N.C.)
Standardized title groups preceding, succeeding, and alternate titles together.
Oct. 19, 1933, edition 1
16
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