La Grande evening observer., July 22, 1930, Page 3, Image 3

Tuesday, July 22, 1930
LA GRANDE EVENING OBSERVER, LA GRANDE, ORE.
Page Three
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f'? s ; " ijjs ? -! . j be thinking of improperly fried food.And
yiSlfK you cant blame the frying-Pan for'that-
' BkY "i"''' " With just two simple things in
VvV;n?? . mind,you can prepare all your -i l j
! s''Z'LitMii .'??'' fried foods so they'll be tempt- not hot p
P:"'Ki-:i4bih&&& g i - I . ' i, , ,. . enough
' ' IIu-n 1'-', V-'tN ,1 ing golden-brown ... delicious
'V?:'x ':V- vVvOi-1 V and just as good for you as Sffl
m&T S ' . t V thcv arc crood to eat.
m "If The fat you fry with should
WSr- X Stfe2 be' "good to eat"
' I . JZiH&mr ?: W .: For it will ho rhe fhinr vm, imZ
"Fry wcll" is an
old saying. When the fat isn't
hot, the crust doesn't form
tsuiclly. Too much fat absorbed
keeps the fried food from being
light and crisp.
Vny blame
the FRYING PAN
The first easy thing to do is
to use a good fat . . . good
' enough to eat all by itself.
For it will be the thing you
like best about fried food . . .'
the crisp, cruiichy crust. The
fat can't be too good, because
nothing can be too good for
you to eat. You probably use
JPcssvn Oil for your favorite
salads. You've tasted its good
ness, by itself. So you will ap
preciate the extra-goodness,
the fresh, delicious flavor of all
foods fried with IPessoi Oil.
DEGREES ! .
W.&'A ,
smoke is the sign that acrolein is forming. And acrolein
becomes part of the fried food, marring its delicate flavor,
robbing it of wholesomcness.
, So if you wonder how to have the right temper
ature, we say, "Use your own good judgment".
And let Wesson 0help you. For it is unharmed
by ordinary frying heat. Even at 50 degrees
above frying temperature there isn't a sign of
smoke or burning. You have a wide range of ,
temperature for wholesome frying. And your
food will be a tempting golden-brown . . . good
to look at, mighty good to eat. And good fqryoii:
You can heat Wesson Oil hot
enough to fry perfectly before it
begins to burn. E-ven at jo
degrees above correct frying
tempera tare Wesson Oil keeps
its goodnesst does not burn.
em
m
Hi
m
Smoking fat is burning fat.
Acrolein is forming aiul mars
thciuholesometicss and flavor.
Wesson Oil is a kitchen economy
ThqPjnt .Jjiygi .Size Can'pfi-ZfiBjio Oil costs
less than you -think. Compare' prices. : Bought
in this size Wesson Oil cost' so 'little that you
can enjoy it for all your frying. , ,
Very economical to use too. You just pour ,
the amount you need right; from the can to
frying pan. The best cooks after using Wesson
Oil, strain it to remove crumbs and use it again
and again because it does not retain the odor
or taste of food fried with it.
Resolve to fry this wholesome way everyday.
To MOST of us there's nothing: better than fried food.
Fry hot enough
Frying temperatures arc simple things to
know, but they are very important. If the
flit isn't hot enough, it doesn't quickly
. . . r. . , r . form the crust. The food is apt to be too
Chicken or doug;nnuts, potatoes or fritters . . . it s frying- . '
0 1 . ' rich. Yet many iats burn before they arc
makes them all taste so good. But some people think that hot enough for frying. You've noticed the
Hg;ty? 'crisp fried things aren't "good for them." They must aiying smoke wlie thc7 br- T
You can get Wesson Oil today at your grocer's.
Clip and Bave the handy tables below ' .
If you'll follow these easy figures, you can always be sure that your fried
foods will he wholesome and good. Just remember that there's iio chance that
Wesson Oil will burn or smoke before you have the right frying temperature.
Number of scoonds In which imall ' Temperature in degrees
hrcod oube should brown Oyster!, nnnll fish, fisli enkes, croquettes, cooked
Oysters, small fish, fish cakes, croquettes, cooked food generally 390
food generally . 40 Doughnuts, fritters, uncooked
Doughnuts, fritters, uncooked mixtures . 60 mixtures 360 to 370
Chops, cutlets 30 to 60 Chopr, cutlets 360 lo 400'
French fried poUitoes 40 I'rcncl fried jiotau.es . . . . . . 395
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