Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-04-09
amount Of Heating Re-
CURED for a Slo,c, Mod.
crate and Hot Oren.
Timetable for Roasting
The Right Way to Broil and
Baking Various Dishes
at Once to Saue Fuel
By MRS. NJ. A. WILSON

fGopV'ioht. Igi9. by MrS. NJ A. Wilson.
An rights reSerredJ
UsT how much fuel are you using
in your oven? Do you overbake
or burn food? Many housewives
feel that it is impossible to secure
accurate results in baking in the gas
range this is due to the fact that
few women really understand the
principle of baking with gas.
To secure slow oven light both
burners and let them burn for five
minutes; then turn both of them
down low, turning the handle that
controls the flow of gas two-thirds
of. This will maintain a steady,
even heat. A slow oven requires
250 to 275 degrees Fahrenheit Of
heat. A moderate oven is $50 to
375 degrees Fahrenheit of heat. 1t
lean be obtained by burning both
burners of gas range for eight min
utes and then turning them down
I ofe-half to maintain this heat
4 "A hot oven requires 425 to 450
degrees Fahrenheit and will need to
have the burners burning for twelve
I minutes and then turned off one
4 quarter
This last heat is intense and en-
tirely too hot for breads, pastries
and cakes. Meats require this heat
for one-half of the length of time
in the period of cooking. This heat
is also necessary for broiling, grill
ing, etc.
Now, also try to utilize the full
oven space when baking by cooking
two or more dishes at the same time.
& Vegetables may be placed in cas-
seroles or earthen dishes or even or
binary saucepan; cover them closely
and cook in the oven until tender.
This will not irjure other foods bak-
ing in the oven.
Do not place breads. cakes and
pastries upon the top shelf; rather
! place them on the lower shelf and
cook in moderate oven. Do you
know that there are still among US
women who firmly believe that plac-
ing other foods to cook in oven with
cake will surely spoil it? This is
a mistake; utilize every bit of oven
space.
An oven thermometer soon pays
for itself. Pay strict attention to
heating the oven; if the oven is too
hot, the heat is wasted, while it
cools sufficiently. This wastes gas.
When food is first placed in the oven
keep oven door closed for first ten
aites and then open when neces-
ss.
- Placing food in oven will ma
terially reduce the heat. Do not try
to increase the heat; just as soon as
the mixture acquires the heat, the
taking will begin in the usual man
ner and the dish be ready to remove
from oven in given time.
Never keep the oven waiting for
the food; rather let food remain in
cool place while oven is heating.
Before mixing materials select the
pans that will best fit in the oven.
This does not mean that you must
discard your present equipment. It
means that you should place in
groups such pans that entirely fill
oven space without crowding. Keep
this fact in mind when purchasing
new utensils.
Use your oven for baking and
boiling, and then cook your meats in
the old-fashioned English way by
direct contact with the flame. This
means that you must first place one
quart Of water and one tablespoonful
Of salt in the broiler pan of the gas
range; then place in the roast,
steaks or chops upon the broiler;
turn every few minutes. The roast
must be placed farther from the
fame to prevent burning. A good
rule for this is to keep roasting
nest four inches from flame, steaks
and chops two and one-half inches
and FISH three inches.
The placing of water in the boiler
pan prevents fat from catching fire.
This liquid may be allowed to cool
and then the fat can be removed,
clarified and used for other purposes.
Baste roast with one pint of boiling
water while cooking.
Time for Roasting Meat in Gas
Br0iler
Beef, eighteen minutes to the
pound.
Lamb and mutton, twenty-one
minutes to the pound.
Veal, twenty-five minutes to the
pound.
Chicken or duck, eighteen min
utes to the pound without filling and
twenty-five minutes to the pound
yith filing.
Fish, fifteen minutes to the pound.
Au xratin dishes. meat pie and va