French Cookery for American Homes

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Excerpt from French Cookery for American Homes: 634 Recipes of Simple and Easy DishesThe fat used for frying must be used for no other purpose, but the same fat will serve many times. Each time it must be passed through a fine sieve into a clean pan in this manner it will always be ready for use. After serving a very long time the fat will become too deep a colour and burnt, then it must be thrown away. Naturally the fat used for fish must be kept only for that purpose, but fritters (sweet) and beignets of all kinds may be fried in the same fat as that used for meat dishes the great heat to Which it is subjected renders it tasteless.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully, any imperfections that remain are intentionally left to preserve the state of such historical works.