CLARIFIED BEEF SUET

Where frying is very popular, drippings do not meet the demand, whicli makes it necessary to buy beef suet. This also needs rendering, to clear it from skin and veins. The parts around the kidneys are best. Cut in small pieces, and proceed as for trying lard. Cool in small cakes.

THE PPvINCIPLES OF FRYING FISH.

Fried fish is very popular and often very con- venient, yet very badly performed by many, and has more failures than any othar cooking ope- ration.

Although the fishmonger is supposed to have his fish clean, yet a clean cook will always rewash it. When washed, wrap them in a clean dry cloth, to make them perfectly dry. When the cloth has absorbed all the moisture, thickly dredge the fish with flour, fine oatmeal, or fine crumbs. If crumbs, they must be fine, or herein lies a failure. Coarse crumbs are liable to drop ofif, and take with them

168 WHAT TO GET FOE BREAKFAST.

the fine ones. AYlien salted and dredged, lay on a platter in readiness for frying.

Have a clear and brisk fire. Be sure that your frying-pan is perfectly clean. In frying fish be particular not to use drippings that are not fresh. They will ruin the fish if they have been used for amthing else. More fat is required for frying fish than for other meats. The drippings must literally boil, smoke, and appear on the point of burning when the fish is put into it, which at once hardens the surface of the fish, so that the fat can- not penetrate, and you may feel assured that j^our fish will not soak fat, neither will it stick to the pan or break. Many suppose if fat luib1)les in the pan it is hot enough : but this is not so, and those are nearest to the truth who do not drop their fish into the fat until it smokes. Fish will be crisp and of a o-olden brown when the fat is of the rio:ht temperature.

Have your pan sufiiciently large for the fish to lay fiat on it. If cutlets, do not crowd them. Be careful not to burn fish or fat. Lastly, bear in mind that if fish is thrown into the pan with un- melted or partly heated fat it will be spoiled, and so soaked vdth fat that it will be unsafe to eat it, for it will surely sicken the stomach. If you fail, there are four reasons for it. Either vou did

FISH BREAKFASTS. 169

not have fat enou2;li or it was not hot enouo^h, or your fish not wiped dry enough, or your crumbs not fine enough. Closely observe these sugges- tions, and failure will not occur.

BREAKFAST No. 60.

Crushed Wheat. Broiled Salmon Steaks. Baked Potatoes.

Parker House Biscuit. Dressed Cucumbers.

Coffee and Fruit.

Salmon is clad in the livery of scales and fins which the law of the great naturalist requires to ensure its wholesomeness. It ranks No. 1 among epicurean delicacies, and is accorded a place of honor on every table in the land.

BROILED SALMON STEAKS. It is a very nice operation to broil salmon with- out burning, and none but the skilful should attempt it. Many consequently prefer baking or oven-broiling. Be sure your gridiron is clean and hot. Have a clear but not too hot fire. Broil a light brown. Season with butter and salt.

170 WHAT TO GET FOR BREAEXAST.

Harmonize with salmon. (For particulars, see Breaklast Xo. 'J. )

BREAKFAST No. 61.

Oatmeal Mush. Canned Salmon with Cream Sauce.

Buttered Toast. Dressed Lettuce and Celery,

Coffee and Griddle Cakes.