*FRYING* PREPARED BREAD CRUMBS FOR FRYING All scraps of bread should be saved for crumbs, the crusts being separated from the white part, then dried, rolled, and sifted, and put away until needed in a covered glass jar. The brown crumbs are good for the first coating, the white ones for the outside, as they give better color. Cracker crumbs give a smooth surface, but for most things bread crumbs are preferable. For meats a little salt and pepper, and for sweet articles, a little sugar, should be mixed with the crumbs. Crumbs left on the board should be dried, sifted, and kept to be used again. FRYING Frying is cooking in very hot fat or oil, and the secret of success is to have the fat hot enough to harden the outer surface of the article to 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 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