Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1915-04-29
By ANNA A. CARROLL

women do not realize that a clock is q
necessary part of Kitchens equipment
and that all cooking on gas range
should he accurately timed. This time
piece is absolutely necessary for the ac-
complishment of scientific results In
cooking. Women would save themselves
A great deal of nerve strain and many
who dread and dislike baking would he
able to overcome their distaste If they
realized that the greatest part of sue
GEES in baking is I'm the heating of the
oven and knowing just when to reduce
the heat or remove the food from the
oven.
The one element that frequently pre-
vents the successful preparation of n
beautifully planned meal is that of proper
timing 1t is difficult to lay down a
hard-and-fast rule in regard TO timing
for the reason tnat much depends on
the individual style and taste in cook
Ing but should the housewife make fire.
auent use OF her kitchen timepiece. 1t
Is not long before she formulates for
herself rules of time that make sue
cessful results a certainty.
For instance, the time required to bake
a cake depends entirely on the shape
Of the pan II Is baked in and not on the
Ingredients of the batter. so tnat bowl
Of cake batter baked in three round,
shallow pans. or layers, can be baked
in 10 minutes; while the same batter
baked in deep pan or loaf shape Will
require from 45 minutes to an hour.
SYSTEM IN THE KITCHEN.
But with general directions for using
the gas range she can proportion her
DAVIS work to better advantage, auto
matically applying to her kitchen what is
known today as scientific management
OF, in plain language, just planning.
This Is so because the gas range, CIV
ing the same temperature at all times
enables her after few days OF timing
the preparation of different meals, 10
know Just about how much Sime she
will have to spend in the kitchen to pre-
pare any meal she contemplates serving.
1t Is an extravaganza to use SLOW
oven to bake foods requiring not
oven. In the instructions given out by
the gas Company's instructors and IN
its literature, directions for certain kinds
of baking, such as baking powder bis
cults, always state that hot oven
should be used" Instances have come
TO my attention where women have
neglected to follow these instructions,
feeling somehow that the hot oven
would use more gas and would thus work
more TO the interest of the meter than
10 tnOSe OF tne nOuSeWllt. MS 10 ilp'
true, however The slowly cooked bak-
ing powder biscuits are apt to be heavy
poorly Drowned and unwholesome, where
as the quickly cooked biscuits would
have been perfect. Those cooked SLOWLY
require more gas in the baking-l shouId
say about 10 per cent. smore-and so the
woman who insists on slow baking exer-
cises false economy, besides securing in
ferior results.
FORCE OF OLD HABITS,
Gas is often wasted unsonse!ously by
the housewife who lights her oven when
she comes into the kitchen to mix a
cake or to cook an oven dinner. 1t is
the result of force of habit in the old
days when the first thing to be done was
TO fix drafts, rake the fire and start the
coal range into activity, so that 1t might
be ready when the cake was mixed. 1t
did not matter whether she Worked 10
minutes or half an hour on the stirring
of her batter-as rule the cake was
ready before the coal fire was So now
we find ovens heating half an hour and
the thrifty housewife not realizing that
she is wasting gas and often, later
mourning over a burnt cake.
Never heat your oven too long Nearly
all failures in cake baking can be attrib-
nted to this cause. Too hot an oven when
cakes falling in the middle.
In baking layer cakes, heat the oven !
nYe minutes with the burners on full and |
then turn out one of the burners. prefer |
ably the back one. Bake three minutes |
longer and turn out the gas, letting the |
cake settle about two minutes before turn
ing out on the cooling rack.
For loaf cake, heat the oven about two |
Or three minutes or while you are pour
ING Your batter Into the pan. and always
Iurn out the back burner when the cake
goes into the oven. A very large or rich !
'eke can be baked with even the one oven
burner turned down nearly half way.
IN cake bahing the process should he
divided into three equal parts. In the
nrst period the cake should start TO
flse' In the second period the cake should
continue TO rise and shgntly brown, and
Y the third period 1t shODld finish brown
ing and shrink from the pan,
GAS HEATS EVENLY.
II is not necessary to paper the bot
iom and sides Of your pan when baking
aake in gas range. The even heat
iorms a smooth. brown surface that does
aot stick. Another factor In saving time
.nd gas is to cook In proper utensils.
3ake bread In single loaves instead OF
.Wo or three loaves in one large pan.
VaHs o1s by inches will enable you TO
axe wholesome loaf that can be cut
Z slightly slices, and six loaves can Be
'aked IN one rack of an ls-ineh oven gas
ange In 45 minutes The loaves In the
arse pan viii require from one hour 20
" hour and a quarter to bake and as
s almost impossible for the heat 10
thoroughly bake the centre loaf you have
" unwholesome bread which will cause
efmentatlon IN the stomach, besides
.asting from Is to 80 minutes eonsump-
ION Of gas.
lae making OF palatable. evenly
lloNned toast Is simple matter on the
9ae-shaped sheet-iron toaster sold for
cents, which can be used over one OF
ne ordinary top burners and makes four
uces Of toast at a time. Light the
ttner, place the toaster in the centre
Z tne crate that covers the burner Then
ll your bread IN even slices, using pref
lAP'y bread a day old. and place slice
2 each side of the toaster.