The Barre daily times. (Barre, Vt.) 1897-1959, 1914-05-05

/ on the gas and how to light it. TIL,
higher they turn the flame the hotter
it is, so they think, which is anything
but true. Turn only until a little blue
flame is reached and no yellow tips
seen; that is air and gives no heat val
ne. Do not turn the flame until it rises
up to the handles of cooking utensils
The heat is no greater and 1T is destruc-
tive to the saucepans and kettles. II
is surprising what perfect cooking OF
most foods 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 ovens
Often we are too busy doing these things
in the kitchen and forget what is hap
pening in the oven. Not enough care
can be given to the study of the relation
of heat to. foods, which is big item in
the finished meal.
| The preparation of food mixing and
material, may be perfect, and all ruined
in the cooking over the gas or baking
in the oven, says the Philadelphia North
American. Mothers often make the mis-
take in letting the daughters make the
cake, and telling 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 cooking
schools are giving the girls an oppor-
tunity seldom found at home. The girls
must know and study the temperature
of ovens; they must time all processes
to see how long it 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. If all this is what
the girls are learning in cooking schools,
surely it 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 al
ways uniform. Occasionally the supply
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 so many dinners are being pre-
pared all over the city, thus testing
the full capacity of each stove and of
the general supply.
The usual gas range has three parts,
which may be used together or separate
ly-the top burners, the baking and the
broiling ovens. By Judicious planning it
is seldom necessary to use more than
two upper burners, and one may often
do the work of two. The milk for a
soup or pudding may be scalded over
the kettle where potatoes are boiling
For family of six or more a good
steam cooker will save enough gas to
pay for its cost inside of a year, and
vegetables will be all the better for
cooking by steam. By forethought parts
of two dinners may be prepared in the
cooker.
When you find our oven does not bake
on top or burns on the bottom, or any
thing else wrong with the gas range,
take your troubles at once to the gas
man, or the one from whom the stove
was purchased. They are only too glad
and willing to remedy the difficulty. 1t
is worse than wasted energy to try to
cook and bake under such unsatisfac-
tory conditions.
Dorothy Dexter.