Bisbee daily review., 1912-06-23
GAS RANGE ECONOMY

has one giant burner, one Simmering burner, and three medium sized burners each kind having it's own special use. The correct flame of these burners is blue in color and clear, without yellow tips, the latter being frequent lv caused hv dust in the air mixers. As the heat Of rheSe burners is instantaneous there is nothing gained hy lighting them one minute before they are required, and in fact it is an absurd waste of fuel If the gas be turn ed so high that the flame spreads beyond the kettles it is also wasteful and may dis. cCloT the utensils, thus causing extra labor. lt is economy 10 purchase cooking utensils of the proper size for their various uses, with perfectly Hat bottom, that they may not lip in use, and car be readily moved from one place on the range to another. There IS no wisdom in buying cheap ware, or too much of it hut it pays to have the right articles and quality is always saving investment. A few good sauce pans and kettles will answer all purpOes and last for years Cooking is much more enjoyable if we have the proper tools. For heating flat irons spreader of some sort prevents the iron from being made rough hy contact with the flame and spreads the heat evenly so that several irons may be placed over one burner.
 The large or giant burner is the one which is needed least, yet is unwisely used most It
 
 and for certain purposes it is most desirable; bit for the ordinary cooking of vegetables, etc, it is certainly eXtravagant. For deep fry ing, as doughnutS, Croquettes, and raw pota- toes, it is just right, giving strong heat for as long as we may require it. To heat water quickly, we light the large burner. We use it for certain vegetables which being Starchy will stick to the kettle if boiled slowly as rice and macaron also for our odorous vegeta- bleS like onions and cabbage which are far less obectonable if boiled rapidly in an uncovered vessel Try it some time. if you doubt it. following the rule for cooking all veqetabes-namely to put them on in boil ing water, and you will be agreeably sur prSed Beyond these, and afl occasional use of the frving-pan our large burner should be ignored
 For the medium burners divide the kinds of cooking into six classes as follows:-
 1. Cooking of most vegetables.
 2 Cooking, either with patent cooker or
 plain steamer
 B Initial boiling of meat
 4. Cereals, either with double boiler or
 sauce pans.
 :. Sauces and grayies with stock or milk. 6 Canning and preserving fruit.
 Referring 10 Glass No. 1, l have already mentioned the use of boiling water, and we do this for several reasons; to retain food value and flavor to keep the color in our green vegetables and to make our starchy vegetables more delicate and mealy Too rapid boiling increases evaporation. but saves no time in cooking; it is really quite sufficent that the water hOils all the time and this we can always manage with me dium burner. For Steaming brown bread, pudding and fruit cakes. we can secure suf- fcient steam from the ordinary burner, pro- vidinq the utensiI used has a tightly fitting cover. It is advisable however, to cover the individual molds or pans also, to prevent the steam from making the top soggy and if no lids are available, greased paper may be tied on the top with good results. Fruit cake in this way can be thoroughly cooked with no risk of scorchng and later transferred to slow oven to dry ouf slightly
 In Class No. }. l mention tfe first boiling of meat, which should be done rather quickly for about ten minutes so that the juices are not drawn off into the water After the sur face is slightly hardened we transfer the ker- te to the simmering burner to complete the work of softening the fiber. The amount of time required will vary, but to maintain the high temperature during the entire cooking would tougben the particles and ruin the flavor. If cooked long enough the meat will
 Copyright 1910 N Y~~--