Evening capital news. (Boise, Idaho) 1901-1927, 1913-01-02

There are few housekeepers or cooks
who have mastered all the details OF
management of the gas range, though
the results obtained In cooking and
baking are easier and cleaner than
with either wood or coal. With most
women stove Is a stove, and nothing
special to learn about 1t except where
TO turn on the gas and how to light
it.
The higher they turn the flame the
hotter 1t is, so they think, which is
anything but true. Turn only until a
little blue flame is reached and no yell
low tips" seen; that is air and gives
| no heat value DO not turn the flame
until It rises UP TO the handles Sc
cooking utensils The heat is no grea1-
er and II Is destructive to the sauce
pans and kettles. 1t Is surprising
what perfect cooking of most foods,
with no watching or anxiety about
burning can be done with the flame
on a gas stove turned as low as pos
sible without going out
Most women are ready to confess
that they do not understand their
oven. Often we are too busy doing
things in the kitchen and forget what
is happening in the oven. Not enough
care can be given to the study of the
relation of heat to foods, which is a
big item in the finished meal
The preparation of food mixing and
material may be perfect, and All
ruined in cooking over the gas Or
baked in tho oven. Mothers often
make the mistake in letting the
daughters make the cake, and tell
them to run along, they'll watch
the baking. Just the most important
part Was omitted In the daughters
training in her learning to make
cake. Here is where our cook
ing schools are giving the girls an op-
portunity seldom found at home The
girls must know and study the tenn
perature of ovens; they must time all
processes, to see how long 1t takes the
oven to heat for various purposes;
they must also notice the effect of too
much heat, and they will also learn
that many articles continue cooking
or baking after the gas is turned off
II all this Is what the girls are learn
ing in cooking schools surely 1t would
pay any mother to spend some time for
such experimental work at home.
One difficulty in the management of
a gas stove lies in the fact that the
pressure and supply of gas are not az
ways uniform. Occasionally the sup
ply pipe Is insufficient for the size of
the range or too many are using the
gas at one time. This Is frequently
noticed In city apartments between 5
and p. M, when 50 many dinners are
being prepared all over the city, thus
testing the full capacity of each stove
and of the general supply.
In some kitchen. where light and
heat come from the same pipe it is
wiser at times to light the room by
other means. that the full force Of he
gas may be given to the cooking of the |
dinner. Women are not keen on the |
mechanical side of housekeeping. At a |
lecture on foods and cookery some |
years ago, when gas was less COM
mon fuel, the teacher turned out the |
light above her head that the full sup
ply OF gas might come to the kettle Of |
fat In which she was about to cook |
croquettes. One spectator turned TO |
her neighbor with a stage whisper, |
why must she fry them in the dark ?"
There Is more than one woman today |
to whom processes of cookery with tho I
gas stove or other agencies seem in
vested with magic or under control OF |
the powers of darkness.
The usual gas range has three parts,
which may be used together or sep
arately. The top burners, the baking
and broiling ovens. BY judicious plan
ming II is seldom necessary to use more
than two upper burners, and one may
often do the work of two. The milk
for soup or pudding may be scaded
over the kettle where potatoes are
boiling. The kettles made so two can
fit over one burner may be helpful, but
those of three divisions are less desir-
able. When a kettle represents the
third OF a circle 1t brings point d.
rectly over the hottest part Of the