Fats should never be brought to the smoking point as a test of heat. Use a thermometer or drop into the fat a one-inch cube of bread from the soft part of the loaf. Judge the heat of the fat by the length of time it takes the bread to brown.

1. If the fat is the right temperature for large pieces of raw food - breaded chops, etc., - (350°-375° F.) it will take from 1 to 1 1/4 minutes, for bread to brown.

2. If the fat is the right temperature for smaller pieces of raw food or raw batters and doughs (360°-390° F.) the piece of bread will brown in 50 to 60 seconds.

3. If the fat is the right temperature for most cooked foods - croquettes, fish balls, etc., (375° to 390° F.) the bread will brown in 40 to 50 seconds.

Have the Right Temperature in Frying - If fat is too hot, it scorches the food, or does not cook it through, or spoils the fat. If it is too cool, the food becomes soaked with fat. Fats of low smoking temperature will naturally soak into food a little more than fats of high smoking temperature, because the food must remain longer in the fat.