To extinguish a fat fire, throw handfuls of salt on the base of the fire.

Be sure all utensils are completely dry when cooking with fat. Any water on things will cause splattering.

To clear bacon fat for further use, pour while warm, not hot, into a can containing cold water. Burned portions will drop to the bottom. Clean fat can be skimmed off.

Frying oil can be reused several times if you add a quartered, unpeeled potato to it and heat for a few minutes. Fish is the only taste that may not be completely removed. Strain through cheesecloth.

Add 1 tablespoon oil to butter when frying. It will keep the butter from burning.

Never put too many pieces in a frying pan when frying. You will steam instead of browning.

When deep frying, be sure fat is at least 4″ deep. Allow 2″ to 3″ between fat and top of pan to prevent bubbling over.

Have food to be fried in deep fat at room temperature before cooking. If it has been chilled, remove from the refrigerator 1 hour before frying.

To flour food easily for frying, such as chicken or fish, place flour and seasonings in a plastic bag, add a few pieces of food at a time and shake hard. Food will be evenly floured. Good also for flouring stew meat to be browned.

For perfect breaded foods that are to be fried, roll food in crumbs, then dip into egg mixture and roll a second time in crumbs. Use one hand for breading, the other hand for dipping – your hands will not get sticky. Bread foods at least 1/2 hour before frying.

If fried food should be served hot, place cooked food on a baking pan covered with paper toweling and pace in a 300 degree oven while frying remaining food. Bring fat back to desired temperature before cooking the second batch of food. Skim off any loose food particles to prevent smoking.