DEEP FAT FRYING

Use a deep heavy saucepan with straight sides or a deep-
fat fryer. Use enough oil to cover food generously. Al-
low about 3 inches between the oil and top of the pan to
prevent bubbling over.

Heat: rapeseed oil to the desired temperature and fry only
a small quantity of food at a time to prevent the tempera-
ture from dropping. When the food is well browned, remove
it from the oil and drain it on absorbent paper. Skim off
all food scraps left in the oil.

FRENCH-FRIED POTATOES

Cut potatoes lengthwise into 1/4 inch strips. Drain them
well and dry between towels. Fry them in rapeseed oil
heated to 395 F. until they are a golden brown.

Drain them on absorbent paper. Sprinkle with salt and
serve hot.

FONDUES

Put 11/2 to 2 inches of rapeseed oil in your fondue pot.
Heat it on the stove until it bubbles when a piece of
bread or a cube of potato is dropped in. Light the fuel
in the heating unit, then set the pot on the stand. Keep
oil at an even temperature. Have only 3 or 4 people using
one source of heat.

STEAK FONDUE SUPPER

Steak - Tossed Salad - French Bread -
Pickles - Cheese Tray - Sauces -
Wine or Coffee

Use about 6 ounces of tender beef per person. Cut it into
one inch cubes. Cook on a fondue fork until done to the
stage you like. It cooks very quickly - don't let it stay
in the oil too long. Transfer cube to dinner fork -- dip
it in sauce of your choice and eat.