Norwich bulletin., 1914-06-06
HOW TO COOK WITH GAS.

Editor Social Corner: The amateur is often puzzled while doing gas range cooking and the following information may be found useful for reference by many:
 For Broiling-Light both burners 10 minutes before cooking, removing broiler rack previously. Cash the edges of meat to preven.k ling and place on rack. Set rack pan, and place in upper part of broiling oven, to scar meat quickly on one side. Turn to brown the other side. and avo,4 piercing meat with fork. When scared on both sides, set pan lower down and reduce heat, half way, until last few minutes when flame may be out.
 Steaks 1 1-2 inches thick will cook medium rare in 15 minutes. Leave lower door open during broiling.
 For Roasting Meats-Heat oven as for broiling and scar meat quickly under flame. Do not season until browned, but haste frequently. Finish roasting after first Is minutes win meat in upper oven if preferred, and the entire cooking after first quarter hour may be done with one burner.
 Turn gas out for last 10 minutes. Avoid adding water to roast, but use fat for basting.
 An inverted pan may be placed over the roast after crisping, if strong heat is desired in upper oven.
 Eakino Bread-Medium sized 1oaves should be baked 50 minutes. Light hoth burners five minutes before bread is ready and after loaves are in 10 min utes turn out back burner Cbread should be lightly Drowned in that time) and reduce front burner slightly. Turn gas out 10 minutes before bread is done.
 Yeast RolIs-Bake 20 minutes. Light both burners six to eight minutes be- fore baking and turn out back burner
 rt1r1 [Nr. tr1 about five minutes). Bake 10 minutes longer with the single flame and hve minutes after gas is out.
 Baking Powder Bisouits-Bake 10 minutes. Heat oven for 10 minutes with both burners. bake biscuits i've minutes with full heat and five min utes without flame lighted. If bis cults are rubbed over the top with either milk or melted butter they will brown better than when dry. Use shallow pans and bake on upper shelf.
 Fruit Pies-Bake 30 minutes. Heat oven full 10 minutes. Bake with both burners on almost full for 10 minutes, use one burner five minutes longer and extinguish for last five minutes. Cover with heavy brown paper if pastry browns too quickly and bake on lower shelf of oven.
 Loaf Cakes-Butter cake, bake 50 1 minutes. Heat the oven with one 1 burner 1lNo minutes, ana nave that Hall 1 on during the first 30 minutes, as cake should not brown before that l Turn single burner on almost full foI | last 20 minutes. A pan of water on | bottom of the oven for two-thirds of l the time is helpful in baking all loaf cakes. Middle shelf should be used and cake may be covered during pro- cess of raising.
 ! Layer and Small Cakes-Bake 25 | minutes. Use both burners to heat 1 oven 10 minutes and then turn both i out when you put the cake in the oven l Bake 10 minutes with gas out, then 1 relight front burner, leaving cake in IL minutes longer.
 I Angel Food-Heat oven as for loa1 l cakes and bake 20 minutes with single l burner turned on about two-thirds /! when cake should be light. Do not 1 open oven door during that time. Ther 1 increase heat slightly with single 1 burner and bake until cake settles ever and rebounds from touch. This should | bake from 40 to 50 minutes. Invert pan when taken from oven and do not
 remove cake until cold. A pan of hot 1 water should be placed in bottom ot 1 oven until last 15 minutes of baking. 1 xxx.