With proper management, fritters and dainty sweet dishes can be fried in fat in which fish has been fried without being tainted with a fishy navor. The great thing is to keep a large supply of fat on hand, and reserve it solely- for deep frying, in which the food cooked is covered by the fat. Fat in which shallow frying is done, as in the case of cooking steaks, chops, kippers, and boaters, takes up the flavor of those foods, and should never be added to the stock of frying fat. Crochet shawls should be washed in tepid soapy water to which a teaspoonful of borax has been added.
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https://paperspast.natlib.govt.nz/newspapers/GIST19121019.2.73.3
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Gisborne Times, Volume XXXIII, Issue 3657, 19 October 1912, Page 10
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110Page 10 Advertisements Column 3 Gisborne Times, Volume XXXIII, Issue 3657, 19 October 1912, Page 10
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