Friday, August 15, 1930
. IA GRANDE -EVENING- OBSERVER, LA- GRANDE, ORE.
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this
ave you
olesbme as anything you put on your
table.' For, it is not fried foods, but
improperly fried foods that you are think
ing about. It is so easy and pleasant to
fry properly there are just
two little hints that will make
your fried foods crisp, nourish
ing and wholesome.
Much depends upon the
fat you use
It's the light, crunchy crust
that makes fried ' food deli
cious and different. And the
crust you find so delightful in
flavor is made by the fat you
"use for frying. When it comes
to the table you eat it,and enj oy
it. So your fat should really be
good enough to eat. If you'll
taste Wesson Oil, a fine salad oil,
you'll know it's good to eat.
And you'll understand why
foods fried in Wesson Oil keep
all their full delicious flavor.
W; NOT HOT.; IB1
ENOUGH -J
"Fry hot to fry wf," is. an
old saying. When the fat isn"t
hot, the crust doesn't form
quickly. Too much fat absorbed
keeps the fried food from being
light and eris.
mi to 400 ;KJ
JLDEGnEES iLl
IP 8
burning fat produces Acrolein, it is Acrolein in the.
smoke that makes your eyes water your nostrils burn.
And Acrolein mars the flavor of fried foods arid prevents
their being as healthful as they should be.
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While most tats smoke betore tne trying
temperature is reached, Wesson Oil is hot enough
to fry perfectly', long before it' begins td bulriV.
It's a real help for frying wholesomely and
easily, for you can heat Wesson Oil even fifty
degrees higher than you need, without burning
it or h'armrrfg its fine 'flavor' And With yoiir
own good judgment as a 'uicfe, frying With
Jfesson Oil makes things as good tor you; as
they are good to eat. ; f v
You can heat Wesson ON hot
enough to fry perfectly before it
begins to burn. Even at jo
degrees abo ve correct frying
temperature Wesson Oil keeps
its goodness , does not burn
notion
a
hout
dE
00
ds
If YOU'yE ever said, "I like fried foods, but they don't
like me'?, we want you to know that the good things you
like so well can be just as "good for you", just as light and
The secret of proper frying
The fat must be hot enough
to quickly form the outer coat
ing that seals in the juices and
flavor. Just by watching for a minute or
two, when the food starts to brown, you'll
know if the fat has reached the right
temperature. It's even easier to tell when
it is too hot and beginning to burn.
Don't let the fat smoke
For when it smokes it is burning. And
SCO R CHI NO j
bmohtiir fat is burning fat.
Acrolein is forming and mars
the nvhotesonicness and fla-vor, '
A kitchen economy
And here's a saving witn Wesson, Oil. Since it's
already' a liquid, you pour in just what ybu
need, and no more. There is no waste. Wesson
Oil does not take on any taste of fbbd fried ih
it. So, many good cooks after using Wesson Oil
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strain it and use it again and again. ;
At the grocery compare the prices on the
4-Pint Frying Size Can of fas'sort Oil. Bought
;. . ' ' -. . ; i y vr? ,' v vy? .
in this size, Wesson Oil costs surprisingly little.
. "But, even if Wesson Oil costs twice as muchly bit
would want your family to have thegodd, wholes
some fried foods that tVesson Oil can give you
" " .' ..; .... . . ; ; '
How to tell when the fat is hot enough
Correct Frying Temperature may be judged bjr a frying thermorrttter or by liming a bit of bted
it browna in the fat. You don't need a watch for timing. Just count ilowly about u kiM
your clock ticb. The length of time it tales to brown the bread tolla.you the readifleu of the fat
- for the particular food. Correct frying temperatures are given in ho table below at right. Aad it
tlic left is the number of seconds, or counts, that it should take a one inch cube of bread to browfl. ' ;
Number of aeoondi in which small
bread cubes should brown ,
OyMcrs, small fish, fish cakes, croquettes, cooked
food generally - u
Doughnuts, fritters, uncooked mixtures . ... 60
Clu.m. collets 30 in 60
l'rcm-h hied potatoes
40
Temperature In d(re . .. '
Oysters, small fish, fish cakes, croquettes, cooked
. food generally , ; . t, . . . ; 390
Doughnuts,, fritters, uncuuked iti
. mixtures 36010 370'
Chops, cutleu ..... . . 360 to 400
French fried putatocs i . 39S
ill' j.-!r' r
i: '
m.
fry