One of the pleasant features of oil frying is its speed. The foods brown immediately, and if care has been taken to allow the oil to get really hot before the food is inserted the things will dry as they are lifted from the pan without the necessity of draining and have an attractive golden crust. Any kind of boiled green vegetable can be rendered both more nourishing and far more appetising by the Provencal method of draining it quite dry when cooked, then replacing in the saucepan with a very little oil, and shaking over gentle heat until the vegetables have absorb bed the oil and are beginning to colour, Try this with sprigs of cauliflowers, peas, beans or chopped cab-page, and complete with a good dash of pepper and salt before serving, The potatoes which have become such a prominent feature of our diet also take kindly to oil cookery. Peel large ones, slice them across into thin discs, and' leave for a few moments in a bowl of water. Then wipe dry, dip in a paste of flour and water, and fry in hot oil, Sprinkle with bread-crumbs and pepper before serving. Or grate the raw peeled potatoes coarsely, fry the flakes in hot oil, and serve sprinkled with finely shredded spring onion.
Text read from the printed page and cleaned; old type leaves the occasional error.