After over 20 years of hunting!!!!! I FOUND IT!!!!

[norgeway]

A Presto Dixie Fryer!!! This was the first deep fryer Presto made, 1950 or 51, the name evidently didnt go over well and it was called a deep fryer after 52..I saw an ad for this in a old magazine when I was 13 or 14 years old, and have never seen one until now..it is much bigger than the others on the market at that time,the book says 5 to 6 pounds of shortening!!

 

[norgeway]

PRESTO!

Dixie Fryer!

 

[norgeway]

BIG!

Square basket...Now im going to make doughnuts!

 

[norgeway]

Actually!!!

I got to thinking, Ive been looking for this more like 33 or 34 years! Im getting OLD!!LOL.

 

[yogitunes]

Never too old to play with a new toy........wonderful fryer you got there, and a good size too.....

ever deep fry pierogies?.......just until they plump up and turn golden brown.....out of this world.....

 

[wiskybill]

Today is Fat Tuesday

Maybe make some beignets??

 

[cleanteamofny]

Very Nice!

I got lard to go into that wonderful Presto....
And it's a good thing!

 

[norgeway]

pierogies...

Believe it or not, I never heard of them until I was in my 30s! They are definately Not found in the South, I do like them, but have never tried making them.

 

[xraytech]

Looks like its time to make paczki with that nifty fryer, and maybe some crab cakes tomorrow

 

[norgeway]

PACZKI!!!!????

Now what on earth is that!!!!!!??????

 

[mattl]

Very nice deep fryer!

I did a thread on<a name="startCOMX_32749.0"> <strong><span>Pączki</span></strong></a> last year...

 

 

Pączki day came early!

Tuesday was Pączki day for me. It was cold, windy and snowy perfect day for deep fried food. Here’s the recipe and some step by step photos. First, I prepared the fillings, I decided on prune and lemon. The prune filling is quite easy: Prune Filling 3 c. Prunes (20 oz. container) 1/2...

www.automaticwasher.org

 

[circlew]

Nice fryer

Homemade doughnuts sound good! A friend of my mom's used to make them. I remember my mom made them once in a while, but they were never as good as Glenna C. made.

 

[yogitunes]

I buy the frozen pierogies, boil them first in water, drain them, and then, say it with me now, "DEEP FAT FRY!..DEEP FAT FRY!..DEEP FAT FRY!"

 

[xraytech]

and you MUST serve he pierogi with lots of SOUR CREAM

 

[kevin313]

Hans!

Congratulations!! That fryer is a real beauty, and just in time for Fat Tuesday! Can't wait to see photos of the doughnuts, onion rings, hush puppies and ham croquettes! Happy fyring!

I ate THREE paczki today - my heart hurts!!

 

[oldskool]

That's A Fryer!

I'm happy for your discovery! Looks like a great fryer that has much life still in it! If possible, post some pictures of what you decide to prepare using it, please! Your cooking always inspires me. Last Sunday I made your rolls and sugar cookies - turned out great. Thanks Hans for sharing your great cooking experiences. Between yourself and Kevin - I'm constantly trying something new and learning more.

John

 

[turquoisedude]

Congratulations!! It must be a wonderful feeling to find soemthing that you have been looking for all these years! It's a real beauty, too - never seen one quite like this. The drain faucet is neat - reminds me of the Dormeyer deep-fryers from the early 50s.
Have fun and enjoy the fryer, Hans!

 

[twintubdexter]

That's really a very nice piece. I like small appliances that make a statement on your counter. The white and stainless is very classy, and the control has a light...can't get better than that. French Fry Heaven, next stop.

 

[tomturbomatic]

Congratulations on a quest completed!

You know, most of these fryers had the heating element cast into the fry well. BUT not at the bottom because if the heat were coming through the bottom, it would burn the little bits of breading and crunchiness that fall into the shortening as you kept frying new batches. So the heat comes from the sides above the bottom because if you don't overload a fryer, the food floats in the DEEP FAT and the bottom of the fat does not have to be as hot as the top. The little particles fall into the cooler fat and don't burn as fast. The thick walls of the fry kettle serve as a heat sink to prevent the fat from cooling too fast which is especially important when the wattage of the fryer is limited on 115 volts.