The articles should not be crowded in the basket, or they will lower the temperature too much, nor should they touch each other. The color when cooked should be fresh, bright yellow, or delicate brown. Fat in which chops or fillets of fish are to be cooked (these require about five minutes' cooking) should be drawn to a cooler part of the range after the first minute of cooking, lest the articles become too brown before they are thoroughly cooked. As the fat is not, or should not be, as hot when the frying is completed as at the beginning, it should be reheated until the vapor rises before a second lot is fried. Do not let the articles touch each other while draining on the paper at the mouth of the oven, else they lose their crispness; remove from the basket and also arrange on the serving-dish with the tips of the fingers.