Here are pages 6 and 7 of the vintage cookbook “What Shall I Cook Today” that was published by Spry Vegetable Shortening in 1935. This is the “Shallow Frying” recipe section.
To review all recipes and pages in this cookbook, simply visit the Spry: What Shall I Cook Today? Category [1] and click on a page title to review that section. There are scans available of each page, just click the images to view a full size copy.
SHALLOW FRYING
Croquettes are Delicious–Soft and Succulent Within . . . Crisp and Brown Without
Meat, fish, eggs, or vegetables may be shaped into croquettes and cutlets quickly by this simple method. Spread mixture in a shallow pan and chill until stiff enough to handle. Shape with a biscuit cutter. Coat croquettes evenly. One tiny hole in the coating will cause the mixture to burst through. A good rule for coating is: dip in crumbs or flour, then in egg beaten with a little water, and then again in crumbs.
Salmon Cutlets
Left-over fish or lobster may be used instead of salmon.
4 tablespoons Spry
5 tablespoons flour
1/2 teaspoon salt
1 cup milk
2 cups salmon, flaked
1 teaspoon lemon juice
1/2 teaspoon onion juice
Dash of pepper
2 eggs, slightly beaten with 2 tablespoons water
1/2 cup sifted bread crumbs
Melt Spry in top of double boiler. Add flour and salt and blend. Add milk and cook until smooth and thick, stirring constantly. Remove from fire . . . Add salmon, lemon juice, onion juice, and pepper. Blend well. Spread mixture in shallow pan and chill until stiff . . . Cut into cutlets with 2 1/2-inch biscuit cutter . . . Roll in crumbs, then in beaten egg, then in crumbs . . . Fry in hot Spry (375°F.) 1-inch deep in heavy frying pan until brown. Drain on absorbent paper . . . Serve with Egg Sauce (page 11) . . . Serves 6 to 8.
Corn and Egg Cutlets
3 tablespoons Spry
3 tablespoons flour
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 cup milk
3 hard-cooked eggs, chopped
1 cup cooked corn
1 teaspoon parsley, chopped fine
2 eggs, slightly beaten
1/2 cup sifted crumbs
Melt Spry in top of double boiler. Add flour, salt, pepper, and paprika, and blend. Add milk and cook until smooth and thick, stirring constantly. Remove from fire . . . Add eggs, corn, and parsley. Spread mixture in shallow pan and chill until stiff . . . Cut into cutlets with 2 1/2-inch biscuit cutter . . . Roll in crumbs, then in eggs beaten with 2 tablespoons water, then in crumbs. Fry in hot Spry (375°F.) 1-inch deep in heavy frying pan until brown. Drain on absorbent paper . . . Serve with Pimiento Sauce (page 11) . . . Serves 4 to 6.
Shallow Frying is an Excellent Easy Way to Fry Croquettes, Fish, Potatoes, etc.
You will wish to use this quick, easy method often.
Shallow frying is simplified deep or French frying. Only a heavy skillet or frying pan is needed. Just melt enough Spry in a skillet to give a depth of about 1-inch. Heat to frying temperature (375° F.) allowing about 5 minutes. A deep fat thermometer is a sure way to determine correct frying temperatures.
Codfish Balls
Golden-crisp fish balls in the best New England manner.
2 cups raw potatoes, cut in small pieces
1 cup salt codfish, shredded
1/2 tablespoon butter
1/8 teaspoon pepper
1 egg, beaten
Put potatoes in deep saucepan; cover with cold water; add fish and boil until potatoes are tender . . . Remove from fire and drain well . . . Add butter and pepper. Beat well with fork. Add egg. Cool . . . Drop by tablespoonfuls into hot Spry (385°F.) 1-inch deep in heavy frying pan and fry until golden brown . . . Drain on absorbent paper and serve immediately; garnish with parsley. Serves 6.
Deviled Oysters
More of those juicy fried morsels.
1/2 cup salad oil
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 cup lemon juice
1 teaspoon grated horse-radish
1 tablespoon Worcestershire sauce
24 oysters, drained
Sifted bread crumbs
2 eggs, slightly beaten with 2 tablespoons water
Combine oil, salt, paprika, lemon juice, horseradish, and Worcestershire sauce . . . Pour oil dressing over oysters and let stand 1 hour . . . Drain and wipe oysters dry; roll in flour, dip in egg, and again in crumbs . . . Fry in hot Spry (385°F.) 1-inch deep in heavy frying pan until brown. Drain on absorbent paper and serve immediately. . . Serves 4 to 6 . . . Shrimps and scallops are delicious prepared and fried in the same way.
Deviled Oysters may be served with cole slaw, hot baking powder biscuits, and coffee for Sunday-night supper or for light evening refreshments.
Maryland Chicken
Your family will say, “It tastes like a million.”
4-6 pound fowl, cut in pieces and boiled
2 eggs, slightly beaten with 2 tablespoons water
Sifted bread crumbs
1/2 cup Spry
2 cups Cream Sauce (page 11) made with thin cream
Cook chicken only until tender. Roll pieces of chicken in seasoned flour, then dip in egg, and again in crumbs . . . Fry chicken in hot Spry in frying pan until brown on both sides. Cover and bake in hot oven (400°F.) 35 to 60 minutes . . . Serve with cream sauce . . . Serves 6 . . . If preferred, the chicken may be fried in deep Spry (390°F.) until golden brown.
Shallow-fried Vegetables
Shallow frying combines the ease of pan frying and the incomparable flavor of deep frying.
Potatoes
Onions
Green Peppers
Carrots
Parsnips
Prepare vegetables for serving by cutting into desired shapes. Pare potatoes and cut into narrow lengthwise pieces; slice onions and green peppers into rings; cut carrots and parsnips in narrow lengthwise strips; shell peas . . . Parboil vegetables in boiling salted water until nearly tender . . . Fry vegetables in hot Spry (375°F.) 1-inch deep in heavy frying pan until browned evenly. Drain on absorbent paper. Serve immediately.
Tomatoes
Summer Squash
Eggplant
Slice the raw vegetables and season with salt and pepper. Dip in beaten egg (diluted with a little water) and then in sifted bread crumbs; or dip in flour . . . Fry in hot Spry (375°F.) 1-inch deep in heavy frying pan until browned evenly. Drain on absorbent paper. Serve immediately.
All measurements in the book are level
