Seconds may be counted thus: one hundred and one, one hundred and two,
etc.
The fat may be tested also by dropping into it a little piece of the
article to be cooked. When it rises to the top, bubbles vigorously and
browns quickly, the fat is hot enough.
When prepared, the foods must be placed in the basket, not too many
at a time or too close together, and then lowered gently into the fat.
They generally will sink to the bottom for a minute or two, and only
float when they have begun to brown. When a bright golden brown, take
up the basket and let the fried things drain in it, over the hot fat,
for a few seconds. Then take them out gently one by one, and lay them
on a sheet of brown or kitchen paper.
The draining over the pan is one of the principal things to attend
to; if this be neglected, the fat will cling about the fried things,
making them both look and taste greasy, whereas if properly drained
in the basket to begin with, they will afterwards scarcely mark the
paper. When, as is sometimes the case, no frying basket is used, each
thing fried should be drained between a spoon and the edge of the pan.