Evening star., 1946-05-21
CARE OF THE GAS RANGE.

From r. S., Wdshin1ton.)
Now that the house-cleanine time
Is here again the following sugges-
tions about the care of the sas
range should be useful to the house
wife.
Top Stove-1. The enamel on your
gas range is form of glass which
will retain its luster If cared for
properly.
q. When cleaning, wash enamel
after it is cool to prevent cracking
grazing or discoloration Always
Use hot soapy water Harsh abrA-
sives may injure the glass finish.
). Wipe burners daily with clean
damp cloth Remove from range
occasionally and scrub with hot
soapy water, or If necessary use
fine steel wool.
I. Do not submerge burners In
water or water solutions. 1t is
difncult to drain them Afterwards
and certain types OF burners are
injured by soaking.
5. Never clean with inflammabl BILE
cleaning solutions.
6. Wash the drip pan regularly.
T. For in-between time cleaning,
Use clean dry cloth or paper
towel to wipe range.
8. Avoid spilling any kind of
acids such as milk, lemon juice,
tomato, vinegar, sauerkraut, etc,
as they will permanently discolor
the enamel.
9. For soaking small parts of the
range such as grids, use one part
household ammonia to four parts
water. Soak for several hours or
overnight. If necessary, scrub with
fine steel wool. A greasy frying pan
may be cleaned the same way.
10. Beil-overs can be avoided by
reducing the fame when food
reaches the boiling point and by
using kettle of adequate size. If
the burner parts do become clogged,
clean them with steel knitting
or darning neddle or an awl.
Oven and Broiler-1. The walls
of the modern gas oven and broiler
have either enamel or chromium
finished linings so they should be
cleaned with hot soapy water. If
used frequently, clean at least once
q week
z. Place a cup of household am
monia or a cloth saturated with
ammonia in the oven overnight
to help loosen grease and brown
spots. The following morning, re-
move the cup or cloth and scrub
the interior. Rinse and wipe dry.
g. If food is split during baking,
sprinkling with table salt will pre-
vent smoking. When oven is en-
tirely cooled, lift out the charred
food and clean we'll using securing
pad or mild abrasives If necessary.
4, 1t Is not necessary to pre-
heat the broiler pan unless de-
sired and then no longer than
S minutes. Never grease the broil-
ing grid. Fish and chicken should
be brushed with fat before laying
on the grid for broiling. but most
meats do not need this treatment.
S. Remember to remove the
broiler pan and grid as soon as you
have finished using it so that meat
Juices, particles of food and fats
do not burn into the pan.
6. When broiler pan and grid is
difficult to clean, soak in a solu-
tion of household ammonia. or SIM
ilar cleaning material. If the stains
are stubborn Use securing pad. Some
solutions are injurious to aluminium
so read directions carefully before
soaking an aluminium grid.
7. After lighting the oven and
also when baking is done, leave the
oven door open 2 to minutes to
prevent condensation.
A few minutes of cleaning each
day is better than several hours
Of cleaning once a month.
For further information call the
Home Service Department Of the
Washington Gas Light, Co., Re-
public 3275, branch 483.
REGISTERING DOG.
(From Mrs. G. S. W., Washing ton.
For Mrs. D. M. F.: For informa-
tion regarding the registration of
your purebred dog write the Ameri-
can Kennel Club, 221 Fourth avenue,
New York, N. Y. It will, however,
be necessary for you to submit a
pedigree, showing the names and
registration numbers of the sire
and dam of your dog, for unless they
are both registered it cannot be.
Every one purchasing a purebred
dog is entitled to three-generation
pedigree signed by the breeder.
This should show the names and
registration numbers of sire, dam,
four grandparents and eight great
grandparents. If your dog was
bred by the friends who gave him
to you, ask them for such a pedi-
gree; if they bought him ask
them to obtain the proper papers
from the breeder. If you have any