La Grande evening observer., July 29, 1930, Page 3, Image 3

I Tusday July 29,1930
LA GRANDE EVENING OBSERVER, LA GRANDE, ORE.
; mu wtf i t W pi
to be too cool. For then the. crust doesn't . nothing, so new or different about frying with Wesson Oil.
form quickly, and. the. , food is .greasy, The real difference is in the lightness and wholesome-'
lMitea'doflight and wholesome as all fried :; ydUcah; indulge your
natural liking for theni as often -as you wish.
;m ' Adds delicate flavor ; .
. ... Vhen you use Wesson-' Oil .for" frying, you will
find the light, golden-brown crust that makes
fried foods sr eninvnhle . . frfr rrrrf ri?cnr
., , i. iL w-. . " - r J V - ' r vrw vf
kwW.-.. . . ; even more delicious. This fine salad oil,
kit, the crust docsn t form, .
:.y adds to the nat-
i-gnanjcn,.. . . ; yy.lUral : flavor of, everything yon; fry, ; ; .' -.
foods deserve to be. But perhaps
youji'e'foiind that you couldn't
heat the fat hot enough with
out having them smoke;
Smoke is' a warning
.Smoke doesn't mean, as some
cooks have thought, that it's
time to put the food in the
pan. Smoke means it's too late.
When fat smoke's, it's burning,
And, when it burns, it is' forrn ! ' If
ing acrolein; Foodchemists-i
jiiivcjouim uiat acrolein is tne
MOT HOTI
1? TO 400 m
;4 DEGREES -mi
-v.jl . '..'! IJI
' ' i '1.1 i ir-
' -:t V7u-V i'ilv" ' -,.;rl'1 ' :.! :U ;..!,
1- i.vi-ri.ll..vi I 41
11 A rS
ft
y v nen
j .
V'l '5r,f'"',",', '" ifTT
Potatpes
go in the
( 51
7
9
!r,
You know that theeniperature at which you fry has to be
right Not too hot. Not too cooh We've all enjoyed delicious
foods fried at just the right temperature . . . crisp, golden
brown delicacies as: wholesome as they are good to eat.
And ,you wish you knew how to be sure always that
the temperature would be right. You don't want the fat
l,
:.JLi-.
real reason why folks
fried foods - are hard to
. Use Wesson Oil '.
IV zsson 0-peiJmits you to use a
degree of heat that sears over
the surface of the food the
moment it drops into the
pan, sealing in the flavor and
juices. You need never risk
using Wesso?i Oil too cool for
fear of having it too hot. Fifty degrees
above your frying temperature, Wesson
Oil is still unharmed. So there's your
secret for having the right frying tem
perature ... and for having an oil that will
be just right for quick frying when that
heat is reached. Of course, there's really
: virVS.'MVj comes-tb Vou in li
I i for ht 'i V, foit -can ; irbur 'thexact amount, riorhi-
'. J--.. . 4.. .' .......... . I y V
ten
Oil
coo-vt correct Jrytng . - ' "j v - 1 " ' f, ; --n. .(r(inii ,J(li-
V . , 7 . - - tUJ uiiiuo w 1
; jmrtieles of food. There wijl be no trace of the
taste or odor of the food you have just fried.
': Price the Trying size can '
Smoking fat is hunting fat. .. ' . ;'''..': ' : '
Acrois,,, isfmmihgani man, Bought j the 4-Pijit Frying Size Can, Wesson Oil
thcuiholcsommcssuHjfluvor ' . ' v . , . ' : ' : . . . .
' c?sts yrpnsmgly Jittle. Price it at your grocer's.
Clip and save tlie handy tables below ,
.!
... If you'll follow these easy Rnxetyati can always be-Mire that your fried
',' foods will bp wholesoqic and good. Just rerij'eiiider that there's no chance that
.f.Wfim 0w!l burn or smoke before you have tin: riuht frying temperature.
; Number ol leoondt In which jroull
. bread oubea ihoulf brown
Oyatcrt, jmall (ijh, fish cnkci, cronueiit, 'hnkni
food generally . . .lit
Doughnut, fritten, unrooked mixtun-i . Ml
Cltcpill'ciitltt ' - . '
rcncli fned tuuiiuea , .
' " - T;hiperntiiro in tiirccn ,
Oyt-lfn, (u cilkep, ;rKUcUcs, ccxikotl
I'", ill KciHT.llly 3
Dn'iit.iuits, iriltcrs, uncooked
iiitM'trtjs , v:t$
30 ( 61 llioji, 1'MtUi.i . .
U I'rrriL'i; d it-il puUtues
360' to W
. . 395
'.J
i