This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
Except in the case of foods like doughnuts, fritters, potatoes and fried breads, foods are ordinarily either egged and crumbed or dipped in an egg batter before being fried. This is because the egg or egg batter hardens in the hot fat, making a case about the food which keeps it from becoming fat soaked.
For crumbing, use dried bread crumbs rolled and sifted or soft crumbs forced through a strainer.
Place some crumbs on a board. Roll the food to be fried in the crumbs, covering all parts with crumbs.
Dip the crumb-covered food into the egg bath, being careful to cover every part with egg.
Lift food from egg with broad-bladed knife and roll again in crumbs.
Let stand a few moments to dry. The food is then ready for frying. Foods may be egged and crumbed several hours or even a day before being fried.