Fowler's Household Helps Part 1

Fowler's Household Helps.

by A. L. Fowler.

THE CARE AND USE OF GAS APPLIANCES

CARE OF GAS RANGES

In order to get satisfactory and economical service and a long life, any range or mechanical device must be kept clean. This applies to the gas range as well, and we therefore wish to emphasize that the little attention required is very much worth while.

Clean the top, the ovens and removable drip pan frequently.

Clean broiler griddle and pan _every_ time it is used.

If any burner holes become clogged, clean them out with a piece of wire or a hairpin.

Keep the air inlets on the shutter at the front of the burners near the levers clear of dust. The suction at this point draws the dust, which, if allowed to acc.u.mulate, will cause the flame to burn yellow or red instead of blue.

More ranges rust out than wear out. To keep the range free from rust rub it very frequently with a cloth slightly oiled with any kind of oil or grease, except kerosene or one containing salt; we suggest the use of olive oil or one of its cheaper subst.i.tutes.

This is done to the best advantage while the range is warm.

When the burners become greasy, remove and wash them thoroughly in soap and hot water. Never black the burners or top grates.

The broiler pan and rack should be kept out of the range when oven is being used or it will rust, warp or chip. It requires the same care any kitchen enamel ware does.

Always leave oven and broiler doors open for a few minutes after lighting the oven burners and after extinguishing them. This will dry the inside of the range and prevent rusting.

USE OF THE RANGE

With reasonable care gas is much cheaper for household cooking than any other fuel.

Every range should be equipped with a top burner lighter which is convenient and economical, as it is just as easy to light a burner as to leave it burning.

Never turn on the gas until you are ready to use it.

Turn off the gas as soon as you are through with it.

Turn down the gas as low as possible to give the required heat.

Remember that water boiling rapidly is no hotter than water boiling slowly.

Always open oven door before lighting oven burners.

Plan your cooking so as to use both broiler and oven at once.

The same burners heat both. While a roast is in the broiler, bake the cookies, bread, apples or pudding in the oven. When the latter are done, use the oven to cook vegetables or bake biscuits.

To boil foods in the oven, utensils should be set directly on the bottom of the oven.

By following this plan both the time required to cook the meal and your fuel expense will be reduced to a minimum.

BROILING AND ROASTING

Broiling and roasting are the same form of cooking, the former term being applied to thinner and the latter to thicker foodstuffs. They consist of cooking at very high temperatures, obtained only by exposure to the direct flame.

It must be done in the broiler, which should be lighted ten minutes before cooking commences.

Always leave broiler door open and put a little cold water in the bottom of the broiler pan to prevent the food from burning.

Place the food to be cooked on the cold rack in the broiling pan.

STEAKS AND CHOPS

Place the meat about two inches from the fire until well seared.

Turn over and sear other side in the same way, thus preventing the escape of the juice. Then lower the pan and turn down the gas until the meat is done to taste. For steak allow about 10 minutes if one inch thick, 15 minutes if one and one-half inches thick. For chops allow 8 minutes. Cooking may be done faster, but proper tenderness of meats can only be had at the slower rates.

FISH

Place fish on the rack, skin side down, and do not turn. Place rack in lower part of oven. Baste liberally and turn down gas when the fish begins to brown. Allow 20 to 30 minutes.

OTHER FOODS

Chicken, bacon, liver, ham, tripe, and vegetables, such as tomatoes, peppers, Spanish onions, can also be broiled to perfection in a manner similar to above.

ROAST MEATS

Roast meats should be treated the same as steaks and chops, except that after the meat is seared the cooking should be done more slowly, which will, of course, take more time. This part of the cooking can be done with the broiler door closed, or can be done in the upper or baking oven. Allow about 20 minutes to the pound for a roast.

BAKING

Baking is cooking at moderate temperatures in a range oven. The oven should be lighted from 5 to 10 minutes (depending upon the food to be cooked) before the food is put in.

BREAD

Heat the oven about 5 minutes before using, and bake from 45 to 50 minutes on the lower rack. Bread should be baked in a hot oven, should continue to rise about 15 minutes, brown for 20 minutes longer, and bake 15 minutes longer with a reduced flame.

BISCUITS

Heat oven for 10 minutes. Put biscuits in oven and bake for 5 minutes with full heat, then turn gas off completely and bake 5 minutes longer.

LOAF CAKE

Heat oven 5 minutes. Place the cake on the rack about 3 inches from bottom of oven. Turn gas half on for about 30 minutes when the cake should have fully risen. Increase heat enough to make the top brown and crisp.

LAYER CAKE

Layer cake should be placed in a hotter oven than loaf cake.

Heat oven 10 minutes. Place cake on rack in center of oven and turn out the gas for 10 minutes. Relight both burners turned half down for 12 or 15 minutes. If not sufficiently browned increase the heat at the last.

BOILING

Boiling is cooking in water at a temperature of 212 degrees.