Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1918-03-04

follow the rules laid down by
manufacturers of gas ranges,
and one must. learn a great deal by ex-
perience.
Now bread, pastry, biscuit and mullins
require the greatest heat. You will soon
karn 10 manage the temperature. Don't
light your oven or boiler burners but a
few minutes before you are ready to
bake or broil. You can tell If the oven
is. hot by, the rush of hot air when you
open the door. After you put the ar
ticles to be baked in the W the back
burner may be turned out in a very few
moments and. for cake the front burner
turned. down part way.
It is always well,to turn out the front
burner a few minutes before baking is
finished, as the heat will be retained IN
the oven several minutes after the burrl-
er has been turned off.
Use the simmering burner all you can
and save gas in making coffee, tea, co.
GOA, and keeping these and other food
warm, some over hot water, the sim
mcring of meats, cooking hard or seft.
boiled eggs, making and
bouillon soups, stocks for sauces and
gravies, cooking cereals, steaming pud-
dings.
Now in baking bread, turn on both
burners to heat the oven and let them
burn full on about 8 to 10 minutes.
Turn off back burner and put iii bread.
According to. thickness of loaves, 80 to
60 minutes should be allowed. Mine
takes 50. Rolls take hotter ovens. Muf-
fins in moderate hot oven, Is minutes.
Corn bread, hot oven about 80 minutes.
Toast bread on the broilcr. Great. So
many slices at oncczand saves gas
gBroilcd Stcak--Eight to ten minutes
. for steak an inch tllick.tzt
Roast tBeef-Hcat broiling oven: Put
roast iii pairl, under the fame, soaring all
sides. When scared, dust with salt.
pepper and flour, and put trimmings OF
fat (if any, over the roast Of the roast
had no fat then get suet), and in bot.
!. tom of. pan. If there is danger of
!, -four browning too much, add a little wa
, ter. Basic with fat in pan. Have oven
:. hot at first to, scar but not harden the
!, surface Of the meat. Keep turning the
: roast as it begins browning and basic
j frequently and reduce heat after the
soaring, SO as to cook more slowly. It
: is. good plan to SO manage your work
that you can use the upper oven in bak-
ing while roasting meat i'll the lower
!, If I have stcwed tomatoes l always
; place in upper over and heat water
I there in covered agate dish:<5Also warm
= a can of peas or beans. l do not light
top burners at all. I bet you. neve,
thought Of that scheme.
Regarding Cakes-Thin : layer r ane
small cakes require a hotter oven sthar
loaf cakes. Cakes containing butter aft
milk should have a moderate heat to be
gin with, which shouldabe increased
y gradually as the butter rises to the to]
n of pan. Sponge cakes, all without but
: ter, as angel food, sunshine and vari
II Gus sponge cakes, should have a SLOW
oven at first allowing; batter to rise /,
$, full capacity before it begins to brown
n then increase heat to finish baking.
a In regulating the burners Of the ga
range, both oven burners or only tn
h front burner may be lighted and al
h. lowed to burn three to six minutes, o
until desired temperature is reached
s. when the heat should be maintaine'
G during the rising period of the cake. I
both burners have been lighted turn Of
# back burner and regulate the tempera
ID ture by the front burner, as. it seem
,e easier to control. heat with the one tina
" two in baking cakes. Divide the tim
In baking into quarters. During the frs
IF quarter the mixture should begin rising
tx in the second continue rising and begi
he to brown; the third quarter continu
We browning, fourth quarter finish balin
and shrink from pan. Il The cake hs
baked away fpem the sides of <pan an,
~ on pressure springs back, It is safe
Id remove it from oven. Cakes bake be.
il usually when sides, are placed in al
middle of the oven. An accident ma