Excerpt from Just a Few Tried and True Receipts: Being a Manuscript Cookbook Printed and Sold for the Benefit of the Providence Day Nursery Association and Social Settlement Work in the City of Providence, Rhode Island
The temperature for deep-fat frying varies between 345° and 400° F. When the fat will brown a bit of stale bread in 40 seconds by the clock, the correct temperature has been reached for croquettes, cooked vegetables to be browned, and small fish, as trout and oysters. For fritters, doughnuts, cheese-balls, and so forth, the bread should be browned in one minute, and for lamb chops, veal cutlets and French-fried potatoes, the bread should brown in a minute and a half.
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