Harrisburg telegraph. [volume] (Harrisburg, Pa.) 1879-1948, 1916-12-04

Il
to prevent them if she handles mate
rlalS herself. Chief among these is
the consumption of fuel. Too many
women burn up more of their house
hold allowance than is necessary.
The coal range is fast disappear
ing from the up-to-date house but for
slow all-day simmering such as heavy
soups, Sauerkraut, dried beans, etc, Il
Is by far the cheaper, and also heats
the kitchen when q radiator is not
provided. For warming over or
quickly preparing menus it is not, for
banked fire has to be brought up
10 certain heat and as much coal
consumed for five minutes use as W
would take to prepare a heavy meal.
Electricity is still to some degree al
least in the experimental stage as far
as regular household cooking is con-
cerned but the gas range is the friend
or the busy woman. 1t eliminates the
dirt and annoyance of ashes. Many a
dime and nickel could be saved, how
ever, II certain rules were followed.
Saving Fuel
once a pot has reached the boiling
point the small simmering burner or a
low turned flame will keep it so. The
same thing applies to the oven. In
fact there is less danger of pastry or
bread burning If one burner is turned
completely off after the first FIVE
minutes. The hot air then circulates
over and around the pan instead of
concentrating in a spot directly be-
meath. If there is only a little baking
TO be done, gas is saved by using one
of the small adjustable ovens which
mt over one burner of the stove. There
are also broilers on a similar plan
They sell for a nominal sum in any
department store.
Again, thought should be taken TO
arrange meal so that most of the
dishes prepared can be done at the
same time in the oven-a baked din
ner in other words. 4 small sauce
pan with a lid and no handle can
have its contents brought to the boil
ing point and then be placed in the
oven directly over the flame and the
boiling will continue. The lid pre-
vents the escape of enough steam to
AFFECT the other things which are
browning beside 1t.
Potatoes in their jackets soaked in
hot water for fifteen minutes before
cooking require only half the time to
pake and are more mealy and palat-
able.
Getting Most From Gas
Many women secure from their tin
smith piece of sheetiron cut to fit
the top OF the gas stove. When one
burner is used the whole sheet
gradually takes up the heat and be-
comes equivalent to the top of a coal
range.
To return TO the foods before mem
toned which require long slow boiling.
This is very extravagant with gas but
the woman who does not use a coal
range need not cut them from her
diet list. Just open the furnace or
boiler door in the cellar and set the
pot on top of the Goals, taking care
to use a long-handled metal pot
n n
speak from experience when 1 say
that this is an excellent way to secure
added fuel value from your heating
system. 1t is an old trick of the par
ucular housekeeper who dislikes
penetrating odors of certain foods
through the home. In fact. in an
emergency 1 have even broiled steak
this way.
The Thrce-Tier Steamer
For the gas or oil stove the three
tier steamer is a great saving. On
the three separate shelves as many
different things can cook at the same
time over one burner.
Where the coal range is used regu-
larly the best results are gained and
less fuel used by keeping what is
called a clean fire bed free of clink-
ers. In baking. the side of the oven
next to the fire pot is naturally the
quickest. the upper shelf browns and
the lower shelf cooks more slowly and
steadily Fine ranges are provided
with thermometers on the oven doors
and even glass insets to show the
development of the baking. But the
woman who has tried it has learned
that coal range is like new friend,
hard to understand at first, stand
offish and moody until through long
and close association the barriers are
broken down and good comradeship
prevails.