Sauteing is cooking food in a small quantity of fat. Butter, when clarified, is the most satisfactory for some things, as it browns nicely and gives a delicious flavor to the food, but lard or drippings may be used used.

Clarified Butter

To clarify butter, let it boil gently for about a minute - the salt will settle to the bottom; the scum which rises to the top should be skimmed off, leaving the oil clear.

Mush

Cut cold mush into thin slices; cook on a griddle buttered with clarified butter until nicely browned.

Fried Apples

Cut tart apples in thin slices; dust lightly with flour, and fry in clarified butter in a spider until nicely browned; serve with liver, breakfast bacon or pork chops.

Veal Cutlets

Rub the chops with salt, sugar and pepper; dredge with flour; heat one tablespoonful of clarified butter or drippings in the spider; brown the chops nicely on both sides; add two tablespoonfuls of water; cover the spider closely and let simmer ten minutes; serve on a hot platter; add one-fourth of a cupful of sweet milk to the gravy in the spider, and serve with the chops.

Pork Chops

Season and cook the same as veal cutlets; veal and pork require long and thorough cooking.

Hamburg Steaks

One pound of round steak chopped very fine; one tablespoonful of minced onion; pepper and salt to taste; mix the meat and seasonings thoroughly together; shape into cakes about three-fourths of an inch in thickness; grease the griddle or spider well; brown nicely on both sides; cook about five minutes, and serve.

Calf's Liver

Cut in slices one-half inch in thickness; dust with pepper and salt and roll in flour; cook in bacon fat until nicely browned; serve with breakfast bacon or fried apples, or cover the liver with boiling water and let stand five minutes; season with pepper and salt; roll in flour and fry in bacon fat or clarified butter.