Tuesday, August 5, 1930
LA ClUNDiil EVEHINU UBbMiVMv, LA UlumiPar UXU!u
"'i i 1 lists
t.E3tPl EAT U RE
' with TASTE
to do
We ALL like fried foods. The glowing golden-brown crust
tempts us the minute that fried things come to the table.
And everything seems to taste its best when fried. The
delicious flavor, is ever new . . . and always enjoyable.
';.'
MB
: ...
Many of the best cooks don't realize
the part played by two simple things
in making fried foods the things you
like so well. You probably know, them
already. And if you'll remember them
always, your fried things will have
extra-lightness and enjoy
ment. The taste of fried
foods depends for its goodness
upon the right frying temper
ature and the goodness of the
fat you use for frying.
Don't start cooking while
the fat is too cool
When it is hot enough, the fat
quickly sears the outer coat-r'.
ing of the food and seals in all
the flavor and juices forms a;
protective coating that pi'e
, vents the food from .absorbing
too much of the fat.
But, "be just as careful not
,' to let the fat get too hot.
Don't let it smoke, for when
it smokes, it is burning. And
when fat burns it is forming
what food chemists call
Acrolein. Acrolein mars the
taste of fried foods and robs
them of their wholesomeness.
It is the principal reason why
people have said fried foods
don't agree with them. As you may
have noticed, most fats burn and smoke
before they're hot enough for frying.
Make frying pleasant and
sure of success
Wessm Oil safeguards your frying. It
not only makes fried foods more
Bp NOT HOtT
IfeM ENOUGH l
iFiy hot to fry n an
old laying. When the fat Hi?)
hut, the emit doem't form
yiiiel(f. To muehfat absorbed
betpi the fried food from being
light and criif. ,'! . t, ' '
wholesome, but it makes them taste better and look
better. For, Wesson Oil gives you a wide range of proper
frying temperatures. You can trust your own knowledge
of frying to get your Wessoti Oil hot enough. And then
even if you get it 50 degrees too hot Wesson 0 w.Ul keep
its ' fine " flavor -remain unharmed and fry the food so
light, so crisp that it s certain to be good tor you.
. The fat should be good enough to eat
The tasty, crispy crust, the thing you like so
well about fried foods, is really the fat you use
in frying. You eat this crust, that s why you
like fried foods.' And it takes a fat that's good-enbugh-to-eat
to make this crust crisp, golden
broVvift and wholesome. Taste Wesson Oil. See
; how good it is all by itself. It is the choice of
, , ; so many folks, ipecause foods fried with this fine
salad ' oil have delicate flavors that are extra-
" gbocl '.Va'nd always enjoyable. :;
. Kitchen economy . : .
There's no waste with 1 Fes son Oil. It absorbs
none of the odors or flavors of the foods you
cook in it. . Pour out just as much Wesson Oil
as you need and no more. And, after you have
finished frying you simply strain it through a
folded cheese-cloth to remove the crumbs or bits
of food that remain, and use iragain and again.
' And here is buying economy too! Price the
4-Pint Frying Size pan at your grocer's. Bought
in this quantity you'll be surprised how little
Wesson Oil ' costs. So little that any family can
afford to use it, for wholesome frying every day.
Qip and save the handy tables below , (
You can heat Wesson Oil hot
enough to fry perfectly before it
hegint to burn. Even at jo
degreei above correct flying
temperature Wesson Oil ieep 't
ill goodnen, does not burn.
Smoking fat it burning
Acrolein it forming and marl
the wboleiomtiuii and flavor.
., If you'll follow these easy figures, you can ;i)ways lie sure that your fricl
(ooils will be wholesome and good. Just remember that there's ii,o chance , hat
'ij'tsmOUvtWX burn or smoke before you have tl.c right frying temperature'.
' '' Temperature in degrees '' '
Oysters, sniiill fish, fish cakes, croquettes, cooked
food generally , . . . . '390'
Dougluuits, fritters, uncooked ,
'.'mixtures . ... v . . 360' to 370"
Choi.s.ruilcis . . '. ,. . . 360'to00"
Number of seconds In which imnll
' hrend oubefe should brown '
Oysters, small fish, fish enkes, croquettes, cooked
" food generally . . . ' '. ' . ' t0.
' Doughnuts, fritters, uncooked mixtures , 60
Chonsi cutleti ' '. ; '. . ' 3'JlotO
French fried potatoes
40 French fried jiouaocs
39S"
J