Evening journal., 1918-03-18

lG follow the rules laid down By
manufacturers of gas ranges,
and one must learn a great deal by eN-
pcricnce.
Now bread, pastry, biscuit and mufhus
require the greatest heat You viii soon
learn 20 manage the temperature. Don
light your oven or boiler burners but
few minutes before YOU arc ready TO
bake or broil You can tell II the oven
is hot by the rush of hot air when you
open the door After YOU put the ar
ticlcs TO be baked lon the oven the back
burner may Doe turned out ina very few
snomcnts and for cake the front burner
turned down part way
Ii Is always well 20 turn out the front
burner few minutes before baking IS
finished, as the heat will be retained 20
the oven several minutes after the burn
cr has been turned of.
Use the simmcring burner an you can
and save gas IN making coffee, tea, CO.
Goa. and keeping these and other food
warm. some over hot water the sim
mering of meats. cooking hard or soft.
boiled eggs, making consomme and
bouillon soups. stocks for sauces ana
gravics, cooking cereals, stcaming pud-
dings.
Now IN baking bread, turn on both
burners to heat the oven and lct them
burn full on about 8 TO TO minute,
Turn OFT back burner and PIT m bread.
According TO thickness of loaycs, 80 60
90 minutes should be allowed. Mine
fakes So Rolls take hotter ovens. Mutt
fms In moderate hot oven, p minutes.
Corn bread. hot oven about so minutes
Toast bread on the broiler. Great, 30
many slices at once and saves gas.
Broilcd Stcak-Eight to ten minutes
Tor steak AN inch thick.
Roast Bcef-Hcat broiing oven. Put
roast in pan under the flame, soaring all
sides. When scared, dust with salt
pepper and flour, and put trimmings of
lat Gf any) over the roast OF the roast
had no fat then get suet), and IN bot
tom of pam III there Is danger OF
flour browning too much, add a little Wa
ter Bastc with fat IN pan. Have oven
hot at FIRST TO scar but not harden the
surface of the meat Keep turning the
roast as il begins browning and bast,
frequently and reduce heat after th'
soaring. SO as 20 cook more slowly. u
is a good plan 10 so manage your worl
that YOU can use the upper oven IN bak
ing while roasting meat m the lower
! If I have stewcd tomatoes l alway
place boo upper oven and heat waite
!, there In covered agate dish. Also warn
u "a can OF peas or beans. ! do not ligh
ID top burners at all. / bet you neve
thought OF that scheme.
Regarding Cakes-Thiu layer am
small cakes require a hotter oven tha
loaf cakes Cakes containing butter an
milk should have a moderate heat to be
.e gin with, which should be increase
y gradually as the butter rises to the TO
IN of pan Sponge cakes, all without but
T. ter, as angel food, sunshine and var
Jr Gus sponge cakes. should have a slol
oven al first, allowing batter 70 rise Z
IS, full capacity before it begins TO brown
in then increase heat TO finish baking.
a In regulating the burners of the "a
ut range, both oven burners or only th
IN front burner may be lighted and a
IN lowed to burn three TO six minutes, {
ut until desired temperature is rcachc
IS. when the heat should be maintaine
G. during the rising period of the cake.
both burners have been lighted turn O
of back burncr and regulate the tcmpcri
nd ture By the front burner, as it oecn
ne easier to control heat with the one ths
by two an baking cakes. Divide the tin
In baking into quarters During the fir
of quarter the mixture should begin rising
ix in the second continue rising and beg
ne To brown; the third quarter contini
ve browning. fourth quarter finish balsii
and shrink from pan. If the cake n
baked away from the sides of pan an
OF ON pressure springs back. it is safe
nd remove it from oven. Cakes bake be
it usually when sides are placed IN d
middle Of the oven. An accident mi