Bisbee daily review., 1912-06-23
The Armstrong Course on Gas Range Cooking
Mr. Helen Armstrong Lecturer on Domestic Science
Surface Burners and Their Use
LETTER NO.2

fall to pieces, but each piece will be hard dry, and unpalarabe.
 In cooking cereals double boiler is desir- able especially for oatmeal and cornmeal (our most valuable foods for heat and en- ergy) as these require thorough cooking. We may, however, cook enough for several meals al one time ,and reheat it as required. Cold water poured over the surface of the cooked cereal will prevent it from cruStng when set aside. The wheat cereals can be cooked in less time and are better summer foods; if cooked in the open sauce pan, it is well to place an asbestos mat bepeath, after cooking is we'll started, or it may stick to the utensil. All thickened liquids are cooked on the med- um burners, and it is we'll to let them simmer a few minutes after thickening to thorough ly cook the flour or whatever is used in its place. Gravies with raw taste are not only unpalatable but very unwholesome.
 Preserving time and the canning season lose their greatest drawback when the work can be accomplished with gas A tired housewife may indeed complain if she must do these arduOuS tasks over hot coal-Stove The ordinary burners on the gas range, with the asbestos protection between simplify this branch of housewifery art tremendously, and we may be quite Independent of weather conditions.
 Last but not least, we consider our trusty ally the Smmering burner. All hoiled and stewed meats are made tender on this small burner; it takes considerable time but IS a great saving in fuel There is just one way to make tough meat tender ard that is by long slow cooking. The French people say: he pot should only smile, not laugh'-by which is meant that the water only bubbles slightly instead of boiling vigorously
 In this way we retain flavor and food val ue, and the toughest cuts may he rendered appetizing hy such treatment Use closely covered kettle with just enough boiling water to cover meat, add such seasOnines as may be desired, and leave the rest to the faithful little burner. An even temperature is man- tained indefinitely and the water cannot boil away for it is cooking too slowly to evaporate, st the cook is saved all worry and watching. variety of herbs and spices is wise in- vestment, tor the prudent housekeeper will tuy the cheaper cuts of meat occasionally and work wonders in HavorS with the different SeasonngS. It is in this kind of cooking that Europeans exceD.
 Soups are made on the same principle as that which have explained, except that we start them in cold water 10 draw out the juices. and cut the meat into pieces to allow the water to penetrate more readily It is also hest to let the meat stand in the water at least half an hour before placing it over the lire, then heat slowly and cook in the same manner for several hours. depending upon the meat used. We do not add vege- tables to flavor, until meat is done, or they may give a strong taste if over-cooked. If soup is to be kept over until the next day, strain if and cool quickly. Dried fruits must be cooked slowly if good results be desired After thorough washing it is best to soak them over night, then place over simmering burner in same water (the fruit should be set in cool place and covered when left to soften). Add no sugar until fruit is done then less is required and fruit is not hardened. The dried vegetables, as beans and peas, also require slow cooking and change of water is advised for them also the addition of little baking-soda. Fresh fruits cooked in a syrup retain the shape better than when placed in water and sweetened and should simmer slowly until done. The possibilities of the simmering burner are not half ap- preciated
 You will be amazed at what it can do if you try few experiments Do not be dis couraged if your first use of range is failure. It is like new acquaintance and must be understood before we know it's value. Give it a fair trial and it will prove a most dependable friend.
 HELEN ARMSTRONG.