The Washington times., 1927-10-17

beside the top-stove burner, and
brought relief from tiresome stoop.
ing to the old low oven. The
thermometer has entered the kitchen
and is perhaps giving even greater
service in the oven than in top-of
the-stove cookery. 1t has brought
a new control over cookery processes
and an assurance of uniform re
suits.
With 1t beginners failures be,
come only memory Of the old, un.
certain method of guessing the
temperature. 1t aas greatly sim.
plified cooking. The thermostat oil
oven heat control to oven cookery,
making it unnecessary to watch the
oven or haste the roasts while
cooking is going on.
Time Controls as Well
The ovens of many electric
ranges now have time controls as
well. With the use OF the time
control whole meal can be put in
the oven, both the time and tenn
perature control set, and the
kitchen left to carry on by itself.
Good electric ranges have we'll
insulated ovens which, when used
with a flue, help to keep the
kitchen cool and make for economy
OF fuel in operation.
1t has been found at the Good
Housekeeping Institute that in
using the oven it is both econoni.
cal and convenient to use it to
capacity and, therefore, to prepare
oven meals as much as possible,
or to bake dishes for forthcoming
meals whenever the oven is in use.
vegetables and fruits, especially
dried fruits, are delicious when
baked in covered utensils or cas-.
seroleS.
A little water is added to cover
the bottom of the dish, and milk
is sometimes substituted. The bak.
ing utensils should not touch the
sides of the oven, and spaces should
be left between them to provide
for good circulation. For this rea-
soma any device, such as a cooky
sheet, that completely covers the
oven rack, is not q good thing to
use in the oven.
Baking in utensils on the top of
the stove is even now frequently
recommended. The Institute has not
found this a method to be followed
In general practice, beyond the 'pot
roasting" Of the tougher cuts in
the larger Kettles or in the Dutch
oven, whion in the days OF fire
place cookery was fitted with legs
and used for baking bread in the
hot Goals. For convenience and uni
form results, always use the oven.
Much baking on top Of the stove
is a method Of the past and calls
for so much care in watching that
most houSekeepers become impatient
with the method. Just recently we
have been carefully comparing the
results obtained in top-stove baking
in utensils with those obtained in
oven baking. Roasts done in the
oven were voted j:icer and more
flavorsome than those cooked in
utensils on top Of the. stove, and
pastry and cakes were of a better
and more uniform texture.
Food value is also we'll conserved.
In oven baking the results were
more uniform, too. since the Their
mometer was used, and tempera-
lures were definitely determined and
not guessed.
Heating Tests Frequent
The Thermometer can not be used
in top-stove baking in utensils.
Vegetables were just as delicious
when cooked in small amount of
water in utensils on top of the stove
as when baked in the oven. Much
more attention, however, was re-
quired in top-stove baking, keeping
one closer to the kitchen when
cooking was going on.
In testing ranges at the Institute