1. Put enough fat into the kettle to submerge to a depth of one or two inches the articles to be fried. Do not fill kettle more than three-fourths full of fat. The fat in an over-full kettle may bubble over and catch fire.

2. Heat fat gradually to the desired temperature, which will be between 300° and 400° Fahrenheit, always, if possible, below the smoking point of the fat.

3. Put only moderate amounts of food into the fat at one time, because (a) when the very hot fat cooks the food it causes the moisture in the food to boil and this vigorous bubbling may cause the fat to bubble over the edge of the kettle, with risk of fire; and (b) too much food may so cool the fat as to delay the cooking and increase absorption of fat thus making a greasy product.

4. When the food is cooked to the desired brown color, remove at once, drain over the kettle for a few seconds, then place on soft paper to finish draining.

5. After frying is completed, let fat cool until it is safe to handle, then strain through several thicknesses of cheesecloth placed over a strainer. Clarify it frequently, after each time of using, if possible, as it will lengthen the lifetime of the fat.

If fat used in frying is not overheated, and if it is frequently clarified, it may be used over and over again, even if the smoking temperature is comparatively low.

If fish is well egged and crumbed before being fried, it will not seriously flavor the fat in which it is fried and the fat is then useful for frying foods other than fish.