Let the fat become smoking hot; then test it with a piece of bread. If the bread colors while you count forty (twenty seconds), it is right. It is well to put the frying-pot on the fire an hour before it is needed, so it will be hot, and ready to be raised quickly to the right degree. After dipping the frying-basket in the fat to grease it, lay in it four croquettes so that they do not touch one another, and immerse them in the fat. Cook only long enough to attain a delicate color. Let them drain a moment over the hot fat; then lift them from the basket with the hand (if done quickly the hand will not be burned) and place on a brown paper on the hot shelf or in the open oven until all are ready. Do not fry more than four at one time, as more would reduce the heat of the fat too much. Let the fat become smoking hot before each immersion of croquettes. Hang the basket on a long iron spoon so the hand will not be burned by the spattering fat.