Consumer's Digest, Vol. 2: July, 1937 (Classic Reprint) - Softcover

Inhaltsangabe

Excerpt from Consumer's Digest, Vol. 2: July, 1937

Observe critically the restaurant where you contemplate dining. If there is a strong odor of deep-fat frying about it, shun it. Good restaurants do not fry much, and when they do, they usually use butter. The best cooking processes are roasting, broiling, and stewing. Poor restaurants, on the other hand, fry as much of their food as possible because it is easier, quicker, involves less waste, and requires less skilled help.

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