Frying may be done more perfectly and with much greater ease and comfort (especially in hot weather) over gas, than with any other fuel, as one has such perfect control over it and can keep the fat at an even temperature, by a slight turn of the valve.

For frying one should have a deep kettle, a wire frying basket, a plate to rest it on and receive any fat which may drop from it and a flat pan lined with soft paper, to receive the articles as they are taken from the basket.

Have sufficient fat in the pan to completely cover the articles to be fried; place over the gas flame and allow it to heat until a bluish smoke rises from it, or until a small piece of bread will brown in it quickly.

When frying croquettes put only two at a time into the basket, as more than this will lower the temperature so that the fat will soak into them, which must always be avoided. After putting the cro quettes in, place the basket in the hot fat and when they are a rich brown, lift the basket, placing it on the plate. Lift the croquettes one at a time and place them on the soft paper to drain. Have the oven warm and keep the pan containing the fried articles in it to keep them warm. When frying oysters, unless very large, three may be put in at a time.