To Try Out Fat

Cut the fat into bits, put into a pan in the oven or over a fire with enough cold water to cover, and let simmer slowly for several hours. When the fat is melted and nearly free from water, strain it. Another way is to put the small pieces of fat in the top of a double boiler.

To Clarify Fat

Melt the fat, add raw potato, cut in 1/4-inch slices, and allow fat to heat gradually. When fat ceases to bubble, and potatoes are well browned strain (through muslin or double thickness of cheesecloth placed over a strainer) into a pan or jar.

Points About Frying

Fat should be hot enough to form a crust on the food cooked in it.

So long as fat bubbles it is not hot enough.

Anything that cools the fat tends to make the food greasy.

Do not put too much food into the fat at the samp time, as it lowers the temperature.

Reheat the fat after each frying.

All fried food should be drained on soft paper to absorb excess fat.

Rules For Testing Fat For Frying

When the fat begins to smoke, drop into it an inch cube of bread.

If This Browns In 40 Seconds, The Fat Is Hot Enough For Cooked Mixtures, Ex

croquettes, codfish balls, etc.

Use Same Test For Uncooked Mixtures, Allowing 1 Minute For Bread To Brown, Ex

doughnuts, etc.

Note

Nearly all food not containing eggs is dipped in eggs and crumbs, flour or meal, to protect it from absorbing fat. The heat of the fat hardens the albumen of the egg and forms a coating.

Working Directions To Be Followed By All Odd Numbered Girls

NOTE: You are to prepare the French fried potatoes and tomato sauce, while your partner prepares the breaded veal cutlets.

See Recipe on Front Page.

Wash and pare half a potato, then cut it into quarters lengthwise.

Soak the pieces in a bowl of cold water.

While potatoes are soaking, measure the tomato and seasonings for tomato sauce into your saucepan, heat it over the fire to boiling point. Boil 5 minutes.

Dry the potatoes by placing them on a towel-pat.

Fry potatoes by putting them on a wire beater and dropping into hot fat. See FIGURE 1.

While the tomato is cooking, measure the flour and water into your saucer. Beat until smooth. See FIGURE 2. Add more cold water to make it thin enough to pour. Rub the tomato and seasonings through a strainer into your bowl. Return to saucepan. Place the saucepan back on the fire. Add the flour mixture to the hot liquid, stirring all the time until thickened. See FIGURE 3. Cook 5 minutes. Season to taste. Pour around the cutlets which your partner has placed on serving dishes. Serve with the French fried potatoes.

You are to WIPE the dishes today according to directions already learned.

FIGURE 1.

FIGURE 2.

FIGURE 3.

Note Book Work

Cost of preparing Home Recipe of Veal Cutlets and Tomato Sauce:

TOMATO SAUCE:

2 Cups Canned Tomato.

1 Slice Onion.

Bit of Bay Leaf. 4 Cloves. 6 Peppercorns. 1/2 Teaspoon Salt.

2 Teaspoons Flour.

Boil first 6 ingredients 15 minutes. Strain. Mix the flour and water until smooth. Thin out with more water. Add gradually to hot tomato juice, stirring until thickened. Boil 5 minutes.

French Fried Potatoes

Wash and pare small potatoes, cut in eighths lengthwise, and soak 1 hour in cold water.

Take from water, dry between towels, and fry in deep fat.

Drain on paper and sprinkle with salt.

Do not have the fat too hot, as the potatoes must be cooked.

Working Directions To Be Followed By All Even Numbered Girls

NOTE: In today's lesson you are to prepare the breaded veal cutlets. See Recipe on Front Page.

Sprinkle the piece of cooked veal with salt and pepper.

Measure the bread crumbs onto a plate.

Dip the cutlet into the bread crumbs - cover the entire surface.

Dip the breaded cutlet into slightly beaten egg to which 2 tablespoons water have been added by the housekeeper. This should be on a plate at your table. Cover the entire cutlet with the egg. See FIGURE 1.

Dip in crumbs again.

Place egged and crumbed cutlet on your wire whisk beater.

Dip carefully into hot fat which has been tested as to temperature, according to directions already learned. See FIGURE 2.

Cook until delicately browned.

Serve your partner and self.

You are to WASH the dishes today according to directions already learned.

FIGURE 1.

FIGURE 2.

Home Recipes

Home Recipe for Veal Cutlets:

1 Lb. of Veal cut from the shoulder or round - cut in l/2-inch slices. Bit of Bay Leaf. 6 Peppercorns. 1 1/2 Teaspoon Salt. 1 Slice Onion. 1 Beaten Egg. Salt and Pepper.