Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1912-12-18
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ful. supply Of gas might come TO the
kettle of fat in which she was about
I'd cook croquettes One spectator turn
ed To her neighbor with a stage whis-
per. why must she fry them in the
dafk?" There is more than one wo-
man today to whom processes of
cookery with the gas stove or other
agencies seem invested with magic or
under control of the powers of dark
ness
The usual gas range has three
parts, which may be used together or
separately. The top burners, the bak-
ing and broiling ovens. BY judicious
planning it is seldom necessary to use
mere than two upper burners and one
may often do the work of two. The
milk for soup or pudding may be-
scalded over the kettle where pota.
toes are boiling. The kettles made
SO two can fit over one burner may
be helpful but those of three 1ivi-
sions are less desirable When a ket-
tie represents the third of circle it
brings point directly over the hot
test part of the fame and this tends
TOW ard inequalities in cooking, If not
toward burning, on the kettle For a
family of six or more good steam
cooker will save gas enough to pay
fo:' its cost inside of a year and vege-
tables will be all the better for cook
ing by steam. By forethought parts
OF two dinners may be prepared in the
cocker
o. 4
ed for kerosene stoves, may be used
on the top burner of a gas range.
Here potatoes and a pie or pudding
may be baked at one time, instead of
heating the larger oven, which would
/ require much more fuel.
The older ranges had the baking
oven heated by the same burner
which provided means for broiling.
Now they are often separate, which
more gas. Where one burner heats
both ovens it is not difficult to plan
for something, perhaps for a future
meal, to use the heat accommodating
in the upper oven while broiling be-
low. A thin roast or thick steak, the
bugbears before gas stoves were com
mon, will require fuel enough to heat
tb upper oven to the point of baking
! a custard or a thin cake.
The broiler pan provided in the av.
erage gas. range is a delusion for the
small family. 1t is too large and
clumsy to handle and difficult to wash
1t may serve as a rack on which to
set smaller pan, however. A long
nal row tin, which holds the required
number of chops or sections of fish o.
beefsteak, not full porterhouse, may
be used under one row of burners and
the broiling thus be accomplished
twice as well with half the gas. Have
1.-The iron above well heated at first
and place any meat as close to the
fame as is safe, scar it thoroughly
! and turn and scar the other side, then
move further away from the flame OF
| turn it low. Thus lie heat will pene
! tIate and cook the center without
| burning the outside. Or heat will
hove accumulated in the upper over
and the gas may be turned out anC
the fish, flesh or fowl placed in that
moderate temperature to finish.
In conclusion, let me urge house
keepers when they find their oven
does not bake on top or burns on the
! bottom or anything else wrong witt
the gas range, take your troubles a
onCa to the gas man, or the one from
whom the stove was purchased. They
are only too glad and willing to rem
edy the difficulty. 1t is worse thai
wasted energy to try to cook AMI
bake under such unsatisfactory con
ditions.