Oxford eagle. (Oxford, Lafayette Co., Miss.) 1876-current, 1904-09-08
POINTS ABOUT GAS STOVES
With Proper Planning They Can Be
Used Cheaply and Very
Satisfactorily.


II gas store is cared for properly In
the everyday routine, it is simple mat
er to keep it clean 1t need never be
blackened, but weekly washing inside
and out with soap and water and a still
little brush, followed by thorough dry
| ing off, with the oven burners lighted,
will keep it bright, says Good House
keeping. The daily care means an I'M
mediate removal of anything spilled or
spattered on the stove or in the ovens.
The slide tray under the burners should
| be washed daily, scrubbed, if necessary.
| Otherwise 1t soon becomes crusted over
with dust and grease. If the gas flame is
red or blows, try relighting, first letting
| the gas flow few seconds. If this does
not remedy the trouble, there is prob
ably a collection Of dust or other foreign
matter, which interferes. Brush out the
burner openings carefully and then light
| the gas directly at the cock. in order to
burn out the dust A persistent trouble
OF this sort should-b referred to the gas
company.
In lighting the oven the torch or pilot
should always be used and then turned
of. This is simply for lighting. not for
heat. Another precaution, which GER
tain housekeepers have been known to
neglect, is never to leave the broiling
| pan in the oven, when it is not in use.
| 1t becomes roughened and burned if
left in the heat when empty. One little
habit OF ill-regulated gas burners is
/ their popping when lighted. This is
the result OF an oversupply of air and
can be regulated by turning the mix
err" the open cap-shaped arrangement
close to each handle After seven or
eight years use. the oven may need a
new lining. 1t is economy to have it put
| in as soon as it is needed
With proper planning, a gas range can
be used very cheaply and that without
deprivation in any line of cooking.
| Some appliances which make this pos
| sible are the steam cooker, which cooks
many dishes over one burner, and the
| section saucepanS IN groups of two or
| three, which can also be used over one
| burner. Many housekeepers have found
one-burner oven which sets on the top
| of the range a decided economy and
| say that it soon pays for itself in the
gas saved. This also solves the problem
| of warming oven, the absence of which
| is the one objection to the gas range.
For most families, it is worth while
| to have sheet-iron baking sheets made
! to tit the oven. And slide tray for the
bottom of the oven, like the one under
the burners, makes it easier to keep the
oven clean. Another appliance, which
is new, is wire screen for the top of the
broiling oven. This is Of wire netting
strengthened at the four sides with
strips Of sheet iron or tin. It acts as a
| fiame-spreader, and prevents the
scorching of any food which is being
/ broiled or roasted in the lower oven. II
slips in on the upper support just below
| the flame, while the meat or toast Is on
the shelf below. A toaster for the top
burners is made on the same principle,
| the toast being held on two wires just
above small wire screen of similar
construction.
A cast-iron lid for the top burner is a
great convenience for heating fiatirons
and for cooking griddlecakes, while a
sheet-iron lid, which becomes nearly
red hot. is excellent for toast making.
The range should be set on zinc for
convenience in cleaning and its position
in the room should be carefully consid-
cred. If possible, have 1t near the meter.
thus saving srperiuous pipe-lay:ng
also have it near enough to the window
for GOODNESS but never in draft. If one
/ will take the trouble to read her own
meter, which is simple enough mat
ter, she will find it quite worth while.